THE BEST HOMEMADE PIZZA YOU'LL EVER EAT

homemade pizza you'll ever eat

Every city in the country every city in the world probably have a pizza place usually pretty good it's usually pretty cheap but there's something about making your own at home. Drive the point home do you know anyone that doesn't like pizza I don't want to know that person honestly making pizza only takes a few simple ingredients what year were going to need is a little bit of warm water is going to activate a good amount of dried yeast but if sugar is going to ask his food for these salt for flavor flour for the base of the doubt extra virgin olive oil that's going to want to make your dog a little bit easier to work with as also going to add it just a little hint of flavor All rights of the first things first you have to Blue Mari Sol and warm water and buy warm I just mean like when you put your finger in it shouldn't feel like anything's not scold or not going to give it a stir make sure everything's well hydrated and then you're going to see that your yeast is going to start to produce a little bit of Bubbles and just means that it's kind of alive

How To Make The Best Homemade Pizza You'll Ever Eat? Please Watch The Video Below

 

 if you don't see any change that means that your device might be a little on the old side throw that out and start again with some fresh yeast we're going to add salt to the flower and not to release water mixture salt will slow down the production of East so we want to make sure that we're adding that later on once the society activated we're going to a doctor virgin olive again that's going to add a little bit of flavor threw throw in the water and sugar mixture it's easy Sanibel cuz it won't like made 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 for happy that we're not going to have like water or flour all over the place we can pass it on to our board and start needing it the meeting is one of those things like people tend to not do enough that a timer and do it for 10 minutes if you want to be able to look at it at 6 so poke and smooth and Spine 

and what you're trying to do is just roll the dough on top of itself and then push forward you not trying to tear the dough you're really just trying to like Road paid 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 now what we want to do is get like they're really gorgeous top art at the dough you can just pull the sides of the dough from the outside in it so that it makes a nice ball on the other side Once you turn it over push your pinkies in and how to rotate the dose and do like a really beautiful round ball all right cool so ready to rise and we're going to go into a big bowl of little bit of oil in there so that the dough doesn't stick and then going to cover the dough itself and oil as well I just going to rise significantly we don't want to stick to clean fill 

so I lied to cover with playing so it's much easier to get off like I've done a lot of those where you cover with a towel and then I prefer Klang 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 still going to be great flavor it's still going to be a great texture to the longer you let this process go just like some more flavor and the more complexity is going to be in your job and what we're going to do now is just bring the still back to life so a lot of work has happened with all the Seas and it's been a little bit uneven and the way that its ground and nauseous like a totally normal process so we're going to turn it out and we're going to need it again for another minute or two nothing different about this process again 

we're just evening out the bubbles that are inside the Delaware and do that shaping thing again so use your pinkies and if you felt the kind of pushed into cute ball any freezing store-bought pizza dough you want to do this as well so neither 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 going to cut it as you can see now that we've cut into this you can look at that cool private mode so cool how much gluten development just how much for meditation and let you know roast and all the East Enos sciency stuff is going on I will live or do it like that's an awesome process to see so we're going to this is a huge amount of Joe I should make about four good-sized pieces you can give one to each person at your party person in your family you can shape them you can freeze half of them or freeze three of them do you have some for later it's really up to you at a little bit more flower cover it with the towel and let it rise for one more hour one thing you want to recreate from a pizzeria in your own home kitchen 

is getting your oven is hot as it possibly can one thing that's going to help that is having something in the oven already preheating that's going to give you really good bottom heat so you could do a baking sheet turned upside down cast iron which is really great at holding heat and the third option if you are going to be making like a lot of bread or pizzas at home is to get abused this town and that really holds a lot of heat as well and the second nice open surface so let's talk so there's a lot of an option. There and people like never really know which ones to get so there's puree and it's going to be like the finest of all of the tomatoes and is going to be crushed that might have a little dice is going to be diced so she was cut up already it's and it's soft and its water and then there's whole tomatoes and to those of the most intact and those are the ones 

I recommend reconstruction with your hands or as a way to do here was going to use an immersion blender little safety PSA if you're having any leftover sauce do not store in the tin can store it in a separate container and make sure to throw the candle away I'll talk to use 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 melted easily If you shred the cheese yourself it's going to be much softer it's going to 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 trunks as big as you want. If you're super cheesy you can have pizza is ready to be shaped there's a lot of different ways that you can get your dough out to a good shape 

but 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 this kind of bubble that are developing I'm allowing those to stay in the dough and those are going to I'll give you those awesome Pizza bubbles you can stretch the deal with your hands just kind of being really careful you can use your finger as a compass credit if you will do a combo thing I used to work at a pizza place and the guy would actually put the Joe like on the side of the table and kind of stretches that way he would like gravity work its magic and kind of let the dough stretch out at self it was kind of fun I thought it was like a cool Technic 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 said like tossing of the day or technique so you kind of want to create a spinning motion with if you're not holes as you're throwing it in the air so on your knuckles rotate and tossed patch now it's time to assemble our pizza 

so we're going to use a turned-over baking Shih Tzus going to act as our appeal an appeal is that cool playing cuz they have at a pizzeria that helps get the pizzas in and out of the oven and we're going to use a little bit of semolina if you don't have that you can use flour to see something about the pizza won't stick to the bottom but also so that it helps his like move the kids are really quickly off our quote-unquote peel and onto the preheated Big Easy and then we're going to just reshape our pizza ever-so-slightly restretch it out just a little bit so when you're adding like sauce the stuff to your dojo just try and work quickly here so I don't panic or anything but if you are too slow it's going to be much harder to get the pizza off the peel and into the oven so we're going to use a ball of mozzarella and I like to tear it up pretty pretty small so that we can get like a really good even amount of cheese throughout the whole thing you want to take it off when the cheese is a nice dark deep Brown and the cross golden brown as well and then we like to do a little bit of fresh basil on top again I'm kind of the perfect bite Ur So I like everything to be like a good bite-size 

and I want to like bite into a huge piece of basil and then like have it hang out of your mouth look at the crunch yes all right cool and I really easy and a little like pizza Bianca if you were like a white pizza without a sauce that's just going to be a little bit of olive oil again more cheese of your choice for using mozzarella you put a bit of dried oregano on top of this as well and this isn't it going to be Evan as is super easy one at the end of the cooking process we actually added some fresh ricotta which is like a really nice fresh cool by like a great summer time option I feel like and then even on top of that a little bit of fresh pesto that we had so gorgeous Light fresh pizza it looks like luxurious right but it's also like Bushi friendly obviously the other fan favorite is a good classic pepperoni so if that is just cheese sauce spicy pepperoni can grade some fresh parmesan on top of the end of it none of that weird stuff in a canister you got a freshly great it so much better and the cool thing about pizzas whatever you want my favorite toppings seriously I'm not even kidding or like bacon and Olive likes to selfie