We’re going to try something different today.
This is the first stake for my beginning Episode of ‘ Cook with Pat ’. And we’re going to be talking pizza!! Homemade pizza that is!!!
That ’ s what were going to call it for now. Do you like it ?
I ’ megabyte going to host a cook show for the inaugural couple of weeks in 2018 .
The video recording will be posted on my Youtube Channel All Day I Eat like a shark. Subscribe if you want to get updates !
In my foremost two pilot burner episodes, I ’ ll walk you through my process for making pizza .
Homemade pizza is extremely easy to make and super tasty .
never tried it ? Let me demonstrate !
Making the Pizza Dough
sometimes I use my bread machine and sometimes I used my stand mixer .
I even cheat on and just buy the premade dough at Trader Joe ’ s when I ’ thousand excessively busy or not prepared .
But you know what I ’ m going to say ? ? !
There ’ s nothing like homemade pizza dough ! !
And in this episode, we ’ re going to be using italian 00 flour !
The stigmatize I used is Caputo and I got it on Amazon .
I only used a half bag ( 500g ) and when I bought it I got it in a battalion of 3 .
overall beginning impression ?
decidedly different than the All Purpose and Bread flours that I have been using ! !
I normally like to double or triple a pizza dough batch and freeze the rest for future time .
That way it eliminates a step when I want pizza in the future .
Yes, it pays to plan ahead sometimes .
Pay yourself and plan ahead. Make a large batch of pizza dough !
I besides plan ahead with the sauce .
But we ’ ll catch into that tomorrow, in ‘ How to Make Pizza with Italian 00 Flour Part 2: Making the Toppings ‘ .
If you ’ re wondering what useful tools I use to make pizza here they are :
Let me know what you think !
How to Make Pizza with Italian 00 Flour
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 30 minutes
14 in pizza
- Category: Main Dish
- Cuisine: New american
- 500 grams Molino Caputo Tipo 00 flour
- 325 grams water
- 10 grams salt (i used diamond kosher)
- 3 grams dry active yeast
- Using a dough hook, mix all the ingredients in a stand mixer for 3-5 minutes, until the dough has come together. (The dough should be slightly moist, not overly sticky or tacky. If very wet, add a little more flour. When you touch it it should stick slightly, but not attach to your skin.)
- After the dough appears to have come together, let it rest for 15-30 minutes while you prepare the toppings and garlic olive oil etc.
- After resting, knead again using low speed for another 5 minutes. (The dough should be a little more sticky at this point and adhere to the sides of your mixing bowl.) Shape the dough into a ball, place it in a slightly oiled bowl and cover. Allow dough to rise for at least 1 hour and 30 minutes or more until doubled.
- After dough has doubled, punch it down and remove from bowl. Split the ball into two pieces. (This will make two 14 in pizzas, if you want smaller pizzas spilt in half again).
- Shape each piece into a dough ball, as if folding the outside edges into the inside of a mushroom cap. Do this about 7-10 times while rotating the dough ball. Then set on your floured counter, seamside down, and allow to rest covered for another hour.
- (This is a good time to preheat your oven and pizza steel.)
- After resting, your dough balls are ready to be rolled out. I like to prebake my crusts for a few minutes on the steel, this without fail, will give you a nice crispy crust on the bottom! I prebake until the bottom starts to brown slightly, then remove and add the sauce and toppings before returning to the oven. Your pizza will be done within 10 minutes!
If you ’ re in a rush, after prebaking your crust you can turn up the heating system and use your broiler. BUT ! you ’ ll need to watch close to avoid burning your toppings