extra pizza tips: you want your sauce and cheese to be drier than you think. homemade pizza can be kinda soupy in the middle if youre not careful. spread the sauce away from the middle and you want a kinda chunky sauce (with san marzano tomatoes) let to sit over a fine mesh sieve for a few minutes helps get rid of extra moisture, and also try to use whole milk mozzarella for the most flavor (so you don't have to add as much, reducing the chance of it being soggy)
Quite a few good tips: using parchment paper, properly pre-heating the pizza stone, no rolling pins, hot baking temps. Not bad! I’d add using bread flour (not all purpose) and long fermentation times (6-8 hrs at room temp or better yet, 24-72 hrs of cold fermentation in the fridge). Stay away from any recipe that claims to be the “best” and tells you that your dough is ready after an hour of rising time. These are not serious recipes. Cheers.
At 3 and 1/2 minutes in how the heck is someone pulling the hot pizza out of a hot oven with their bare hands and immediately grabbing said hot pizza with their bare hands at the dinner table?
Guys, if you are getting pizza with a shitty crust, then more cheese will "improve" it. A well made, fully proofed and fermented dough will make a crust that is spectacular in it's own right. A wonderful crust should NOT be overwhelmed by too much topping: it's all about balance. I suspect a lot of people are used to Pizza Hut, Papa John's, Domino's, Costco, or school cafeteria pizza. If you've never had NY or NH type pizza, you won't understand what I'm talking about, but you can replicate this at home if you make your own dough and proof it for two full days. Once you acquire this skill, you won't want commercial pizza again.
Can't go wrong with restaurant pizza. People can enhance store bought pizza. Good way to have fun and entertain. Good healthy hobby for families. Good ideas
If you're using diced mozzarella, make sure to put a *little* more than you should, just to make sure you'll get a crispy top layer while also having a gooey middle
I made homemade pizza just this night, and it worked out great. A tip they didn't mention here - proof the dough A LOT. I proofed once, then punched it down and let it rise again (proofing in a 200 degree oven that I shut off and let cool to around 150 before putting the dough in (and it obviously retains a lot of heat, but does cool with time). Then I stretched the dough into 2 pizza crusts, before proofing a THIRD time, also in a warm oven (making the thin crust a bit thicker, and nice and airy). Also, because it's been punched down twice already (removing large air pockets) and thinned out by hand, you don't get big bubbles in the dough this way...they're small and even. I made a sauce too, out of cooked tomato purée that's from my garden (made in the summer and frozen), plus minced onion + garlic, 1/2 tsp of red pepper flakes, a bit of brown sugar (1 tsp) to cut the acidity of the tomatoes, a small amount of concentrated chicken stock (bouillon) and Italian seasoning (oregano, basil, rosemary, etc.). I boiled down what started as 2 cups of purée to 1 cup (and had leftover sauce at the end, for next time). Toppings (put on without pre-cooking, but they didn't really need it): pepperoni, red pepper, white onion, and pineapple (I know, I know...that's a love/hate ingredient on pizza, but I adore the sweetness of the fruit contrasting with the spicy sauce and pepperoni). Baked at 500 F for 8-9 minutes, took it out just as the mozzarella was starting to brown and blister, onions and peppers still a bit crunchy (nice textural contrast). Best pizza I've ever made (and way better than most take-out/delivery).
Lol. That's from Back to the future 2. The pizza was made instantly in a "future microwave". It was meant to show you can make pizza with the push of a button, hence the pan would not be hot
Naw id rather cook for 10 min and be done with it. It taste so much better when im awake and not worn out. Quick and Easy is much better When it comes to pizza.
Mashed spreading lies. Using a rolling pin or wine bottle is absolutely the best way for a thin crispy crust. Lucalis is one of the absolute best pizza places in NYC and he rolls every pizza with a wine bottle.
yeah, you should never pre cook your toppings and sauce, not only will it burn but it is a waste of time, plus your supposed to take the dough out cold for easier handling if its sticky or if its been aging for a while
Gosh why are you making homemade pizza crust so complicated... seriously, sourdough starter? Bread??? Naan? Seriously all yoj need is some water, flour, and yeast...
French bread pizzas are great for a party. You just put all the ingredients on a table. Everyone gets a chance to make their own pizza. What could be better than that ?
Skip the oven,make you pizza in a pan,you'll the better crust than most fast food and restaurant pizzas. You just have to make them smaller,once you see small bubbles growing on up side,flip it,put your toppings on it,cheese melts almost instantly since that side is already very hot,your pizza will start to puff up when other side is cooked. And that is the best pizza I ever managed to make at home. Average oven is rubish,with or without stone,you'll never get crust as good as pizza made in pan.
The biggest mistake you've made is not parbaking the crust before topping it. By not doing so, you'll end up with undercooked, raw dough under the toppings.
I have used sourdough to make one, just because I was making bread. It tasted good, but as far as the rest, it came out like about all other pizza crusts. Kind of tough, not worth it me.
Sourdough starter = not easy. In fact it'll take much longer if you don't have one on hand, but if you have one then go for it! Otherwise stick to a pouch of yeast. Add it to some luke-warm water (no hotter than 90 degrees) and whisk it together. Once bubbles form, mix it in with your dry ingredients. Easy-peasy.
How to make Sour Dough pizza base ;) 1. When you decide to make pizza, go back in time 7 days to make a sour dough starter (this step can be skipped after the first time). 2. Feed and skim your sour dough every day for around 7 days. 3. Buy a bigger fridge to keep your sour dough in. Or just throw away the food in it to make space. 4. Assuming you are still hungry after realising what your sour dough smells like, make a pizza base out of it.
Salt is used to strengthen the gluten in the dough.... not for flavouring the dough. If you are using 'bread flour' less salt is needed. If using 'All purpose flour' more salt is needed.
I thought the Sour Dough starter was pretty far out in left field but if you are so inclined go at it. Salt in the dough is way over rated as most of what you put on the pizza is going to be rich in Salt. If possible leave it out of the dough and you have a chance to sprinkle some really nice salt on top to taste. Leave it out and add it later.
Wow, now being judged for making pizza. If you wanna use store crust, go for it. Premade sauce? Yep, that’s your choice too. As long as you like it, who cares. So GTF mashed.
CZcams will have your head exploding on how many ways to make a pizza with all using flour, salt, yeast and some with oil and sugar depending on oven type. Same day pizza? There are many ways to do a same day pizza some starting a day or two before. . One day, two, three or 5 day pizza dough? Oh count the ways. Find a channel that has a real pizza maker and shop owners.
Pizza making is the simplest thing? Nah. To have a pizza that is inside soft and has a thin crust and a few brown spots requires great skill and lots of experience
You forgot one: using store-bought pizza sauce. Homemade is much better. My parents just recently started using homemade pizza sauce. I will never use store bought pizza sauce again. Homemade pizza sauce FTW!
High hydrated dough %70-75. San Marzano tomatoes. Local mozzarella cheese. The best toppings you can afford. Toppings: less IS more. Baking stone. 500-550° heated oven. Preheat oven 40 minutes. 4-5 minutes bake time. You're welcome.
I have to prebake my dough other way topings are burnt and crust is still very soft (in the middle). That's the problem with home cooked pizza. You need a 800F oven to make it right (5 minutes and It is done) or You will end up with something quality good, but not really tasty...
Rjm0007 not really. Yesterday I got a 3 packages of yeast for 1.50, a bag of 16oz bag of cheese for 2.50, sauce about $1.82. I spent $5 but Depending on what toppings you like, at the most you’ll spend $15 on fixings. One package of yeast is enough for three pizzas, so 3x3=9. $15 wont get you 9 pizzas lol
Bill Hamilton yes but I could just be speaking personally, because flour, garlic, olive oil and salt are staple items in my home. So I usually only have to purchase yeast, cheese and toppings when I want to make pizza. And you can make more than one pizza with all of these items
What's the BEST topping for a pizza? GO!
nice try xd
That’s just sad
White clam
Haha haha you thought
human
extra pizza tips: you want your sauce and cheese to be drier than you think. homemade pizza can be kinda soupy in the middle if youre not careful. spread the sauce away from the middle and you want a kinda chunky sauce (with san marzano tomatoes) let to sit over a fine mesh sieve for a few minutes helps get rid of extra moisture, and also try to use whole milk mozzarella for the most flavor (so you don't have to add as much, reducing the chance of it being soggy)
I mix multiple cheeses, whatever's on special, works well.
Depends on how ppl like their pizza
I can attest, these are good tips
Low moisture mozzarella
Even when i mess up, my home made pizza still beats store pizza 90% of the time.
normie x ?what u talkin about Willis?
Hey am I invited for a pizza nite at ur home? 😁
No it doesn't
"Cmon guys, all we are looking for is, you know a nice soft dough, always look for a nice soft dough when making pizza"
-Quang Tran
Quite a few good tips: using parchment paper, properly pre-heating the pizza stone, no rolling pins, hot baking temps. Not bad! I’d add using bread flour (not all purpose) and long fermentation times (6-8 hrs at room temp or better yet, 24-72 hrs of cold fermentation in the fridge). Stay away from any recipe that claims to be the “best” and tells you that your dough is ready after an hour of rising time. These are not serious recipes. Cheers.
At 3 and 1/2 minutes in how the heck is someone pulling the hot pizza out of a hot oven with their bare hands and immediately grabbing said hot pizza with their bare hands at the dinner table?
its a new frozen pizza, not hot.
emzirek it's from back to the future movie ok
3:30
Guys, if you are getting pizza with a shitty crust, then more cheese will "improve" it. A well made, fully proofed and fermented dough will make a crust that is spectacular in it's own right. A wonderful crust should NOT be overwhelmed by too much topping: it's all about balance. I suspect a lot of people are used to Pizza Hut, Papa John's, Domino's, Costco, or school cafeteria pizza. If you've never had NY or NH type pizza, you won't understand what I'm talking about, but you can replicate this at home if you make your own dough and proof it for two full days. Once you acquire this skill, you won't want commercial pizza again.
The biggest mistake is BURNING it.
Hahaha
Yup
Can't go wrong with restaurant pizza. People can enhance store bought pizza. Good way to have fun and entertain. Good healthy hobby for families. Good ideas
Cool! I needed this! My friend is coming over tomorrow, and I avoided all these mistakes lol
But thanks for the heads up!
If you're using diced mozzarella, make sure to put a *little* more than you should, just to make sure you'll get a crispy top layer while also having a gooey middle
I made homemade pizza just this night, and it worked out great. A tip they didn't mention here - proof the dough A LOT. I proofed once, then punched it down and let it rise again (proofing in a 200 degree oven that I shut off and let cool to around 150 before putting the dough in (and it obviously retains a lot of heat, but does cool with time). Then I stretched the dough into 2 pizza crusts, before proofing a THIRD time, also in a warm oven (making the thin crust a bit thicker, and nice and airy). Also, because it's been punched down twice already (removing large air pockets) and thinned out by hand, you don't get big bubbles in the dough this way...they're small and even.
I made a sauce too, out of cooked tomato purée that's from my garden (made in the summer and frozen), plus minced onion + garlic, 1/2 tsp of red pepper flakes, a bit of brown sugar (1 tsp) to cut the acidity of the tomatoes, a small amount of concentrated chicken stock (bouillon) and Italian seasoning (oregano, basil, rosemary, etc.). I boiled down what started as 2 cups of purée to 1 cup (and had leftover sauce at the end, for next time). Toppings (put on without pre-cooking, but they didn't really need it): pepperoni, red pepper, white onion, and pineapple (I know, I know...that's a love/hate ingredient on pizza, but I adore the sweetness of the fruit contrasting with the spicy sauce and pepperoni). Baked at 500 F for 8-9 minutes, took it out just as the mozzarella was starting to brown and blister, onions and peppers still a bit crunchy (nice textural contrast). Best pizza I've ever made (and way better than most take-out/delivery).
3:31 If anyone ever served me a pizza that looked like that I would thank them for the invite and leave immediately.
Cardboard...
Looked disgusting 🤢
🤣🤣🤣
3:32 botch just grab that pan bare hands
Right?
jeremy sato that’s a cutting tray, lol.
The worst part of that clip is how gross that crust looked.
Thought I was the only one that was bothered by that.
Lol. That's from Back to the future 2. The pizza was made instantly in a "future microwave". It was meant to show you can make pizza with the push of a button, hence the pan would not be hot
A simple sourdough starter - lol. Let's make a day's work out of it.
Yeah, most people have some laying around...maybe in the back of the closet or something.
a day more like a week for a starter 😒
@@wizard3z868 and like a bag or more if flour that just gets thrown away too
Then the opposite end of the spectrum of just buying French bread lmao
Watching this video while waiting for a Dominos Pizza to be delivered, I love Lazy Sundays 🙂🇬🇧
Naw id rather cook for 10 min and be done with it. It taste so much better when im awake and not worn out. Quick and Easy is much better When it comes to pizza.
Put it on the top rack and the crust and top will bake more evenly.
You can broil it for part of the cook time, too. Closest thing to a wood fired oven you can get with a home oven.
Mashed spreading lies. Using a rolling pin or wine bottle is absolutely the best way for a thin crispy crust.
Lucalis is one of the absolute best pizza places in NYC and he rolls every pizza with a wine bottle.
yeah, you should never pre cook your toppings and sauce, not only will it burn but it is a waste of time, plus your supposed to take the dough out cold for easier handling if its sticky or if its been aging for a while
3:13 Walt getting pissed over because the pizza doesn’t taste well.
So helpful
Oh yeah yah
You're offended the cheese god! There's no such a thing as too much cheese and pepperoni
Nick Gehr ikr
YOU’VE****!!!!!! Not you’re.
Biggest mistake making pizza at home: buying store bought pizza and putting it in the microwave
And then forgetting to turn microwave on!
*_Pizza Time_*
You again I remember you from somewheres
gOoOoOo!
Spongebob SquarePants ahh that’s hot
Gosh why are you making homemade pizza crust so complicated... seriously, sourdough starter? Bread??? Naan?
Seriously all yoj need is some water, flour, and yeast...
French bread pizzas are great for a party. You just put all the ingredients on a table. Everyone gets a chance to make their own pizza. What could be better than that ?
I’ve made fantastic pizzas with pre made crusts
Cheesus Crust I’m hungry now
Who is Cheesus Crust and where do I go to worship him?
Cheesus is the only real god or being I worship.
Skip the oven,make you pizza in a pan,you'll the better crust than most fast food and restaurant pizzas. You just have to make them smaller,once you see small bubbles growing on up side,flip it,put your toppings on it,cheese melts almost instantly since that side is already very hot,your pizza will start to puff up when other side is cooked. And that is the best pizza I ever managed to make at home. Average oven is rubish,with or without stone,you'll never get crust as good as pizza made in pan.
That was actually some good info, without wasting any time.
Whats the background music for this video?
lolol not with my dough recipe. i use a rolling pin all the time, and it looks a hell of a lot better and is soft like the pizzeria places
The biggest mistake you've made is not parbaking the crust before topping it. By not doing so, you'll end up with undercooked, raw dough under the toppings.
I buy presidents choice thin crust that you toss in the oven
I make it margherita and it is AMAZING!
All these look great!
I have used sourdough to make one, just because I was making bread. It tasted good, but as far as the rest, it came out like about all other pizza crusts. Kind of tough, not worth it me.
1:43 ppl sometimes use sticky dought so u want it to be cold or else it'll be hard to strech properly
Sourdough starter = not easy. In fact it'll take much longer if you don't have one on hand, but if you have one then go for it!
Otherwise stick to a pouch of yeast. Add it to some luke-warm water (no hotter than 90 degrees) and whisk it together. Once bubbles form, mix it in with your dry ingredients. Easy-peasy.
How to make Sour Dough pizza base ;)
1. When you decide to make pizza, go back in time 7 days to make a sour dough starter (this step can be skipped after the first time).
2. Feed and skim your sour dough every day for around 7 days.
3. Buy a bigger fridge to keep your sour dough in. Or just throw away the food in it to make space.
4. Assuming you are still hungry after realising what your sour dough smells like, make a pizza base out of it.
Salt is used to strengthen the gluten in the dough.... not for flavouring the dough. If you are using 'bread flour' less salt is needed. If using 'All purpose flour' more salt is needed.
Sorry mashed you can pry my pre made dough out of my cold dead hands
Try making it once
This is making me hungry.
I was calling the local pizza shop before she even hit the 3 minute mark. Drats.
Saw this in my feed the day after I made pizza....
Great tips!! 🤗
Very handy tips, thank you.
Also use convention if your oven has it
Would it be ethical to hire an Italian to make it for you?
I thought the Sour Dough starter was pretty far out in left field but if you are so inclined go at it. Salt in the dough is way over rated as most of what you put on the pizza is going to be rich in Salt. If possible leave it out of the dough and you have a chance to sprinkle some really nice salt on top to taste. Leave it out and add it later.
My local supermarket sells fresh pizza dough in the bakery section, so that's cool
Mushroom, black olive, onion and sausage
There is no such thing as too much toppings IMHO. Unless it's a deluxe--I'm not going to eat it.
3:30 when she grabs the pizza I just imagined the scene from Grandma’s Boy 😂
Thanks for the tips. Im still adding a bunch of toppings on my pizza especially since i wont have to pay out the ass for it.
Nice to see that Gordon Ramsey gave you the permission to use his footage :)
Er... is that James May cooking pizza?
Premade crust just needs to be baked 2-4 minutes in a preheated oven with tomato sauce on it, before you put your main ingredients on.
Criticises premade pizza base but recommends premade French bread and premade Naan...
This is gotta be the worst Mashed video ever!
There is no such thing as to much cheese!!!!!!!!!!!!!!!
Wow, now being judged for making pizza. If you wanna use store crust, go for it. Premade sauce? Yep, that’s your choice too. As long as you like it, who cares. So GTF mashed.
CZcams will have your head exploding on how many ways to make a pizza with all using flour, salt, yeast and some with oil and sugar depending on oven type. Same day pizza? There are many ways to do a same day pizza some starting a day or two before. . One day, two, three or 5 day pizza dough? Oh count the ways. Find a channel that has a real pizza maker and shop owners.
So how do I make my crust crunchy and crispy? I made a pizza and it was soft like your bread.
500 degrees? 😱
Pizza making is the simplest thing? Nah. To have a pizza that is inside soft and has a thin crust and a few brown spots requires great skill and lots of experience
nice
You forgot one: using store-bought pizza sauce. Homemade is much better. My parents just recently started using homemade pizza sauce. I will never use store bought pizza sauce again. Homemade pizza sauce FTW!
Why do they have a problem with Jamie Oliver's family 😂
Who’s the family with the fireproof hands?😂
Not having a pizza oven.
3:30 Did she just take that pizza out of the oven without oven mitts?
Who says one fourth of anything? It's one quarter
Most people in the U S. Even on the cups you measure with it has got 1\4.
High hydrated dough %70-75.
San Marzano tomatoes.
Local mozzarella cheese.
The best toppings you can afford.
Toppings: less IS more.
Baking stone.
500-550° heated oven.
Preheat oven 40 minutes.
4-5 minutes bake time.
You're welcome.
I have to prebake my dough other way topings are burnt and crust is still very soft (in the middle). That's the problem with home cooked pizza. You need a 800F oven to make it right (5 minutes and It is done) or You will end up with something quality good, but not really tasty...
Naan is a great option.
You SHOULD call this video how to make BALONEY! If your a serious pizza makers skip this dribble.
I make a French dough from scratch and bake on a stone
The biggest mistake people make while making pizza is not giving me some after
That atrocity served at 3:30 is disturbing.
Don't stop until you've rolled the dough out to 1/8th of an inch. Fml.
3:13 there is a special place in a flaming oven, for an Idiot to treat Pizza like that
Haven't you heard of yeast
why my pizza dough harder?
Thanks I appreciate the info❤info needed to know if I should precook my meat first and I was right.. ain't trying to get sick 💯❤🙏
Any pizza is good if the meat is on top on the cheese.
Not easy to make as it said!!
With so many FoodTube footage used in this video, you can just save yourself some time and head there straight away.
I didn’t appreciate this video or find it useful in anyway whatsoever.
John Podesta likes cheese pizza and pasta with walnut sauce
With the price of all the ingredients buy a pizza would be cheaper
Rjm0007 not really. Yesterday I got a 3 packages of yeast for 1.50, a bag of 16oz bag of cheese for 2.50, sauce about $1.82. I spent $5 but Depending on what toppings you like, at the most you’ll spend $15 on fixings. One package of yeast is enough for three pizzas, so 3x3=9. $15 wont get you 9 pizzas lol
@@dar_thegoat adding all in flour, olive oil, salt, garlic, sauce, fresh mozz,... still cheaper? Asking, not implying it's not. Homemade vs buying??
Bill Hamilton yes but I could just be speaking personally, because flour, garlic, olive oil and salt are staple items in my home. So I usually only have to purchase yeast, cheese and toppings when I want to make pizza. And you can make more than one pizza with all of these items
I already knew all that.
You are Soooooooooooooooooo Wrong ,....... please , get a job
👏👏👏👏👏God bless👏👏👏👏
3:29 how the fk
Back to the Future part 2 ;)
So nobodys gonna talk about 3:13
Real pizza does not use sour dough
james may :D
03:30 Is that Superwoman? Why aren't her fingers blistered and burnt to shreds?
My mom makes the best dough
بيتزا عندي انا كمان
Fuck that! I do it the way I want :D
The biggest mistakes everyone makes when making homemade pizza. Putting vegetables on pizza