How to Make Pizza

How to Make Pizza Male: Greetings, I'm going to show you a very easy and a quick way to make pizza. It’s gourmet, delicious and very easy to make. I've taken a package of yeast. I opened it conveniently already. And I’ll just pour it in here. Get it all out, okay just like this. And what I'm going to do is to mix it up a little bit and let it -- mix it up and let it sit for about five minutes. We’re going to take two cups of flour. I typically use the unbleached flour. Pillsbury works fine any other works fine as well. Two cups of flours, we’re going to take three quarter of a teaspoon of salt and we’ll take some sugar in our bowl here. We’ll take one teaspoon of sugar, it always adds on a nice, nice flavor to the crust. I'm just getting a fork and just fluff it up a little bit, mix it up. And what we’re going to do now is to take this yeast mixture and add on to the flour get it a lot in here, in about three tablespoons. I go by eye. Hope, it will be just fine and just mix we’re mixing it and it will be just fine. In case -- if it’s too dry you can always add on a little bit of hot water to this thing or if it’s too loose, you can always add up more flour. So what we’re going to do now is to—my favorite part, using your hands. Okay, this is a beautiful, I love this bowl, it’s in the old bowl and it’s called a yellow ware. There it is. If the dough starts sticking, take a little flour in your hands, be sure to get all the dough out. Okay, next thing that we’re going to do set this aside. Make a little room here. And we’re going to knead the dough but before we do that let’s make room here put some flour in here, flour surface in your hand so that it wouldn’t stick and start kneading the dough. And this is process that will take about five minutes or so. So when the kneaded the dough. It looks very beautiful, very nice it worked out very nicely. What I'm going to do now is I'm going to take the same bowl and just clean it up a little bit and I'm going to add on some olive oil in here just to cover the surface. A little bit just like that using my hands. Or you can use a brush. I'm going to take my dough put it inside. I’m going to cover it with olive oil so it doesn’t stick and there it is. And I'm going to cover it with plastic and there it is. And I'm going to let it rest for about one hour. Some people let it rest more but I think one hour will do just fine and at room temperature. So it’s going to rise and it’s going to double in size in about an hour and we’ll be ready for the next step. Female: While the dough is rising, preheat the oven to 475 degrees Fahrenheit. Male: Our dough has rested for about an hour. Let’s see, it looks very nice, very, very nice. So the next step is what we call to punch down the dough. What it does really it gets that air out and the air bubbles out of the texture so this way it’s actually nice and even, so punch it out and now we’re going to take the dough and split it in two pieces. And that’s about right about two equal pieces. Put it on the side and now we’re going to stretch out the dough. So the idea is we’ll take this dough and try pushing it out in a circle, just keep on pushing it out, pushing it out. It’s nice if you like to make it round or rectangular it’s up to you. But first keep on stretching out before I roll out the pizza. Do that, to this side, well that’s prettier I guess. And start rolling it out and you do it all the way around just from just keep on pushing it out. Don’t roll over the edges so leave the edges thicker and that will keep the cheese and the sauce in place. You can make it round and larger rounds. There's a hole here that’s interesting if you have a hole and happens sometimes you rip it, the way to repair it, you just go over it and you just go like this and if you want to make sure there's no hole so the sauce doesn’t leak out of the pizza. So it’s just and so going and to stretch it you make a knuckle, one knuckle, side knuckle and keep on stretching it and turning. It’s nice and elastic and stretch and turn so here it is I rolled out your rectangular pizza and now what I'm going to do is transfer it to a baking sheet I just powered it with some parchment paper just easy to handle or you can use it with no parchment paper just sprinkle some flour on it so we’re going to transfer it. Here it is on one baking sheet the same thing with other half and slightly differentiate shape half round. So here we have the dough laid out and the next step will be to do the toppings. And now we’re ready to put on our toppings we’ll start with the marinara sauce I made my own, it’s fresh tomatoes with garlic and olive oil and it’s delicious and we’ll use about quarter of a cup that we’re going to spread out. You want to make sure that you leave the edges untouched so it doesn’t spill over. So we’ll just go around and around and just try evenly with the bottom of the spoon. Just keep on spreading it in a circular motion just keep on going around the pizza, so we’ll just take a little bit of time. So here we put our marinara sauce, as you can see the edges are clean and that’s how you should do it. The same goes with the cheese now, with those three different cheeses. We’ll start with the mozzarella. It’s coarsely grated. Fresh mozzarella cheese. We’ll just go a little bit of that. Okay, then next goes Fontina cheese, also again just keep on spreading it on the way -- that’s a little bit of a chunk here. I’m trying to do this as even as possible. It doesn’t matter really. It’s a homemade cheese pizza so it doesn’t have to be perfect. It would be perfect when it taste the same so here we are. And a lot in here and last is the parmesan cheese, just a sprinkle of parmesan. It gives a nice bite to the pizza. And it’s finely grated parmesan and here we have the pizzas. So I do the same process with second pizza crust. So here we have the two pizzas ready to go to the oven one is rectangular, one is slightly round, not perfect shapes but that’s the way we like them. And we’ll go -- we’ll put them in the oven at 475 degrees for about 15 to 18 minutes and we should have a nice crusty pizza. And we’ll put it in our oven as it sits about 475 and it should be about 15 to 18 minutes. So here it is. And what a beautiful pizza look at that. It’s gorgeous, absolutely gorgeous. Nice and glowy just the way we like it. So shall we slice them and taste them? And here it is, our beautiful pizzas. So let’s slice -- nice slices we’ll make here and let’s see. Nice pizza, it’s a wonderful, wonderful pizza to enjoy on a nice snowy day in January in New York.