I feel like Mike is a very underestimated member of the Sorted crew. He listens to Ben, pays attention, and is actually really good at the cooking he does on the show. #closetchef
Gosh... Chief is AWESOME. I can watch him forever. How manly he just crushed this garliс! I think I'm in love every time you posted new video. Thank you so much for food tips! And for the greatest chief ever.
I'll occasionally do a different type of pizza with ranch dressing replacing the tomato base, with BBQ chicken, red onion and green pepper. It's delicious. My go to for a stuffed crust is cream cheese and green jalapeño. Love the show guys!! Cheers from an expat Brit. in Canada!!
Some things that imo will improve your results: 1. A thicker tray that is preheated in the oven BEFORE you put the base on it will result in a crunchier outside, whilst leaving the inside soft and fluffy. Lightly oil the tray and dust with semolina. 2. The sauce needs a longer, slower cooking time. Traditional Italian sauce is cooked overnight.
Yeah, I agree. Also, I wonder - when using fresh herbs like oregano and basil, I always put it in last, right before it's done. But if I use time or rosemary, I put it in right away. So I got a bit confused with their basil, because it will usually get quite slimy and tasteless after cooking awile.
good point on the tray. actually, the reason why pizza does usually suck when homemade is that the regular home oven is way less powerful than those they have at restaurants or pizza places. Pizza would normally cook at >400C. So, if you make it at home 1) make smaller pizzas, and cook them one by one 2) use very few tomato sauce, and not a very liquid one as it sucks the heat and prevent the dough from cooking 3) use dry mozzarella not the most milky one. 4) basil fresh at the end. 5) make focaccia instead, which which comes out much better.
The pizza looks delicious. I am a big fan of jalapenos and chili peppers, living in Texas they are real popular. Also, I love balsamic vinegar on meat. Thanks for another awesome video.
The recipe is no longer on the website (unless I just can't find it). Would you mind putting the ingredients and quantities in the info box please? xxx
Yes. You'll just need to mix the ingredients in a bowl until they combine (dry ingredients first, then add the yeast to the warm water, whisk it a little, make a "well" on the flour and pour the liquid in), transfer it to a floured surface and knead it until it comes together. It'll take about 10 minutes, and you should end up with a dough pretty much identical to the one they did.
hi i heard n tried yeast in pizza dough thats bubbling after mixing in water but u save time and did it other way thats a trick too....but just wanna know does yeast like this always raise or sometimes doesnt???? really looking forward for ur reply to give it a try
Made the pizzadough and stuffed it with cheddar only, since my younger siblings dont like peppers. Topped it with mozzarella beef chicken and bacon and some pineapples. It was devine.... But did devide the dough in half and made two bigger pizzas
+Charlotte Lee Don't know if you went ahead and made your own recipe but I tried to salvage something from what was in the video. Haven't had the chance to make it yet so I haven't perfected the measurements or anything, these are pretty much estimates. Ultimate Dough: *4c Flour H Tsp Smoked Paprika Yeast 1 and 1/4-1/2 Cups warm water 1c (or 1 ball) Mozzarella 1c (or 1 block) Cheddar 1c (or 1 wedge)Parmesan (Basically with the cheese they should be in equal amounts) Jalapenos (Optional) Mix Flour and Paprika. Add yeast to warm water and stir it up. Pour into dough mixture and knead gently for 10 minutes. Divide dough into balls (3). Wrap tightly in a pan and let rise until big (1 hour?. Mix cheeses. Use a plate as a reference to make a circular crust. Make the crust thin. Build a wall of cheese around the outside of the crust, sprinkle with jalapeno if you're using it. Roll crust over cheese. Be sure to seal the crust *Use as much as you need, I couldn't tell how much flour was in the video. It may be close to 5c Ultimate Sauce: 24 oz Tomato Puree Bunch of Fresh Basil 2 cloves crushed garlic 3 tbsp - 1/4c Balsamic Vinegar A pinch of salt and pepper Combine Puree, Basil, Garlic, vinegar, salt and pepper in a pot. Bring to a boil and lower temp to simmer for 10 minutes. Take off heat and let cool. Blend the sauce and spread onto pizza crust. Ultimate Beef: 1lb Ground Beef Pinch of Chilli Flakes 1 tbsp dried Oregano Combine ingredients in a pan on high heat and cook until beef is no longer pink. pretty simple. Sprinkle toppings on pizza sauce, and cover pizza over with mozzarella and parmesan. The proportions of these I dont know, but put as much mozzarella as you want and generously sprinkle parmesan over the mozzarella. Cook pizza at 425-450 degrees F. Sorry for US measurement system. And btw I just kind of wanted to leech off your comment. If I just made a new one nobody would have seen it.
next time you guys should try the crust stuffed with sweet potatos (but not yams/orange ones! It sounds kind of offputting at first but when my Korean friends had me try it i was pretty hooked :)
The only thing I'd change is the oven. Nothing compares to a pizza baked in a stone or brick oven. You can, however, cheat and use a stone slab (usually granite) dusted with a little flour or cornmeal as "baking tray". It adds a lot of the flavours you'd get from a real brick oven, but is a cheaper option.
Hey where did you find the recipe for the ultimate pizza? I was really sad when I couldn't find it on Sorted's new website. :( they really do need to work on it a bit more. I really want to make this pizza again!
always put a couple tablespoons of good olive oil in the dough and if you put black kalonji seeds in too it (sort of) turns the base into naan bread :o)
Can you give me a substitute for the tomato passata? I don't get that here. Should the regular tomato purée do fine? Also, the ingredients list says a carton of passata. How much is that exactly? Planning to make it tonight. Would be great if you could help me out with it..
you could just use tinned chopped or whole tomatoes, been as your blending them in the end it wont be far off the same consistency, once blended if its to runny just leave it simmer and the water will cook off and it will get thicker....a tablespoon of tomato puree will make it a more intense tomato taste as well...a carton is probably 400ml/mg same as a standard tin....hope that helps
Yeah, no such thing as Passata in the states, with the exception of a few specialty grocery stores. From what I understand it is just tomato puree that is strained of seeds and skins.
You can use purée, if you mix it with water (to taste.) Because with tomat purée most of the water for the tomatos has been taken away - tomatos are usually very watery.
Since the recipe seems to be gone, I wrote it up as best I could without all the measurements. Measurements with * indicate that I'm estimating based on how it looked in the video: 2 C* pasta/pizza flour 1 t paprika 1 packet dry yeast 1 C* warm water --knead for 10 min on low speed. proof until risen. 1 can* tomato sauce sprinkle of fresh basil 2 cloves garlic, crushed 1 t* balsamic vinegar pinch salt and pepper --bring ingredients to boil, simmer for 10 min, then blend together sauté beef with dry chili flakes and dry oregano roll out dough thinly. to stuff crust, sprinkle cheddar cheese and diced jalapeño peppers near edge of dough, then roll dough inward over stuffing. spread sauce over dough, cover with chopped green peppers, chopped red onions, mozzarella cheese, parmesan cheese, and beef. cook for 8-10 minutes at 220-230 celsius (430-450 F).
How do you not get a raw dough after cooking? I have made many pizzas and if I do not pre-cook my crust 50% then add the toppings, I get a raw dough on the bottom.
Mike's proud face when he rolled the dough perfectly round, best face ever.
Am I the only one that becomes memorized by Ben's monotone and Mike's adorableness and thus forget that I'm supposed to be learning something here.
I feel like Mike is a very underestimated member of the Sorted crew. He listens to Ben, pays attention, and is actually really good at the cooking he does on the show. #closetchef
How chuffed does Mike look when Ben says how perfect his rolled dough is?! Brilliant!
Gosh... Chief is AWESOME. I can watch him forever. How manly he just crushed this garliс! I think I'm in love every time you posted new video. Thank you so much for food tips! And for the greatest chief ever.
Oh yes, that's what I was waiting for! Great work lads, success.
You guys are expanding my waistline with all of your ultimate deliciousness. Thanks for yet another great recipe!
LOVE U GUYS...YOUR CHANNELS.....AND YOUR FOOD
I'll occasionally do a different type of pizza with ranch dressing replacing the tomato base, with BBQ chicken, red onion and green pepper. It's delicious. My go to for a stuffed crust is cream cheese and green jalapeño. Love the show guys!! Cheers from an expat Brit. in Canada!!
This looks amazing. Can't wait to try it!
Eating pizza while watching this, makes the video and the pizza so much better!!!
Some things that imo will improve your results:
1. A thicker tray that is preheated in the oven BEFORE you put the base on it will result in a crunchier outside, whilst leaving the inside soft and fluffy. Lightly oil the tray and dust with semolina.
2. The sauce needs a longer, slower cooking time. Traditional Italian sauce is cooked overnight.
Yeah, I agree. Also, I wonder - when using fresh herbs like oregano and basil, I always put it in last, right before it's done. But if I use time or rosemary, I put it in right away. So I got a bit confused with their basil, because it will usually get quite slimy and tasteless after cooking awile.
good point on the tray. actually, the reason why pizza does usually suck when homemade is that the regular home oven is way less powerful than those they have at restaurants or pizza places. Pizza would normally cook at >400C. So, if you make it at home 1) make smaller pizzas, and cook them one by one 2) use very few tomato sauce, and not a very liquid one as it sucks the heat and prevent the dough from cooking 3) use dry mozzarella not the most milky one. 4) basil fresh at the end. 5) make focaccia instead, which which comes out much better.
Emma Lindvall I put basil on when the pizza is out of the oven, so it is completely fresh and still tastes like basil :)
WHY DO I KEEP WATCHING YOU WHEN I'M HUNGRY. WHY???
You guys are amazing, keep up the great great work :)
The pizza looks delicious. I am a big fan of jalapenos and chili peppers, living in Texas they are real popular. Also, I love balsamic vinegar on meat. Thanks for another awesome video.
Great idea. Thanks!
I love that cheese grater thingy!
Thanks for the idea of putting cheese in the pizza crust thanks!
Mouth watering!!
great, it's 2 in the morning and i consider ordering pizza. thanks guys
Good thing for stuffed crust because it doesn't matter what end you start at
This looks amazing.. x
Love the music here!
OH MY GOD IM CRAVING PIZZA RIGHT NOW!!!
The recipe is no longer on the website (unless I just can't find it). Would you mind putting the ingredients and quantities in the info box please? xxx
Yep, you can do it by hand. It takes a while... but well worth the effort.
That pizza looks amazing
OH MY GOD GUYS. I NEED THIS.
Yes. You'll just need to mix the ingredients in a bowl until they combine (dry ingredients first, then add the yeast to the warm water, whisk it a little, make a "well" on the flour and pour the liquid in), transfer it to a floured surface and knead it until it comes together. It'll take about 10 minutes, and you should end up with a dough pretty much identical to the one they did.
I love finding random channels with videos in which the SortedFOOD guys make a cameo.
My mouth is watering.....
hi i heard n tried yeast in pizza dough thats bubbling after mixing in water but u save time and did it other way thats a trick too....but just wanna know does yeast like this always raise or sometimes doesnt???? really looking forward for ur reply to give it a try
2 pizzas in a week! Keen!
i can't find the recipe in your website
i like the way ben uses the word "smattering"
Made the pizzadough and stuffed it with cheddar only, since my younger siblings dont like peppers. Topped it with mozzarella beef chicken and bacon and some pineapples. It was devine....
But did devide the dough in half and made two bigger pizzas
ooooh spinach filling in the crust could be delicious!
OMG
SO GOOD
i want to make that pizza but the link is not opening so i would like someone to give me the recipe especially the proportions... please!!!
+SORTED Food Hi! This video was posted on this channel but the link for the recipe is not working. Can i have the link?
+Charlotte Lee Don't know if you went ahead and made your own recipe but I tried to salvage something from what was in the video. Haven't had the chance to make it yet so I haven't perfected the measurements or anything, these are pretty much estimates.
Ultimate Dough:
*4c Flour
H Tsp Smoked Paprika
Yeast
1 and 1/4-1/2 Cups warm water
1c (or 1 ball) Mozzarella
1c (or 1 block) Cheddar
1c (or 1 wedge)Parmesan
(Basically with the cheese they should be in equal amounts)
Jalapenos (Optional)
Mix Flour and Paprika. Add yeast to warm water and stir it up. Pour into dough mixture and knead gently for
10 minutes.
Divide dough into balls (3). Wrap tightly in a pan and let rise until big (1 hour?. Mix cheeses.
Use a plate as a reference to make a circular crust. Make the crust thin. Build a wall of cheese around the
outside of the crust, sprinkle with jalapeno if you're using it. Roll crust over cheese. Be sure to seal the crust
*Use as much as you need, I couldn't tell how much flour was in the video. It may be close to 5c
Ultimate Sauce:
24 oz Tomato Puree
Bunch of Fresh Basil
2 cloves crushed garlic
3 tbsp - 1/4c Balsamic Vinegar
A pinch of salt and pepper
Combine Puree, Basil, Garlic, vinegar, salt and pepper in a pot. Bring to a boil and lower temp to simmer for 10 minutes. Take
off heat and let cool. Blend the sauce and spread onto pizza crust.
Ultimate Beef:
1lb Ground Beef
Pinch of Chilli Flakes
1 tbsp dried Oregano
Combine ingredients in a pan on high heat and cook until beef is no longer pink. pretty simple.
Sprinkle toppings on pizza sauce, and cover pizza over with mozzarella and parmesan. The proportions of these I dont know, but put as much mozzarella as you want and generously sprinkle parmesan over the mozzarella. Cook pizza at 425-450 degrees F.
Sorry for US measurement system. And btw I just kind of wanted to leech off your comment. If I just made a new one nobody would have seen it.
Hedeyasu2 Thanks!
Considering this isn't the original channel, +SORTED Food doesn't work. Instead use + Tonic (Used the spacebar so it doesn't actually work)
You should try making a Chicago style deep dish pizza!
SORTED Food Struggling to find this on the website. The link doesn't take me there.
yup! if you check out the pizza video they did on their own channel [Sorted] Ben talks about it briefly.
Another ultimate touch would be an ultimate dipping sauce for the stuffed crust! Aaaaaaa sounds so dreamy right now!
next time you guys should try the crust stuffed with sweet potatos (but not yams/orange ones! It sounds kind of offputting at first but when my Korean friends had me try it i was pretty hooked :)
yes
Mike is soooo cute...and handsome omfg xD
im so hungry now -.-
I'm italian and I've never seen a pizza like that one XD good job anyway, looks tasty
I subbed didnt know they were on this channel too!
yum!
We have pizza with cheese crust in pizza hut in Hong Kong but this one looks much better!
Try chilpotle in the cheese filling
Search for "Prawn and Scallop Mac and Cheese" on TH-cam - hopefully you'll like hat you see. Our best ever Mac and cheese! :D
too right! If you do... send us a pic!
could you use half plain flour half strong?
can you do it with normal plain flour??
Can you do breakfasts ?? Like smoothies or fry up ect. .? Xx
@SORTEDfood I can't get to the recipe, new link?
Mike seems wonderfully competent here. Ah, Mike.
how long do you have to let it rest ??
I don't have an electric whisk/mixer thing, do I just knead the dough?
The only thing I'd change is the oven. Nothing compares to a pizza baked in a stone or brick oven. You can, however, cheat and use a stone slab (usually granite) dusted with a little flour or cornmeal as "baking tray". It adds a lot of the flavours you'd get from a real brick oven, but is a cheaper option.
Aren't you supposed to add sugar to the yeast for it activate?
Ben you should do a thesis on pizza! :P
As a suggestion, try mozzarella for the filling of the crust. It's quite popular here in the U.S.
***** i don't think american "mozzarella" is the same as normal mozzarella...
how can you make the crust more crunchy I don't really like that dough soft texture i prefer a more toasty crust
What's the name of the song you use in the intro and throughout the vid? Thank you! :)
the link to this recipe doesn't lead to it anymore...does anybody know where i can find it?
The link to this recipe doesn't work anymore!! How can I make the Ultimate Pizza now???
ugh the recipe isnt coming up on sortedfood.com :(
I can't find the recipe and my sister wants it!
The ultimate pizza is Dominos pizza imo :) Maybe I should try this one...
thanks to other users to help find the recipe sorted needs to sort out their website a lot of recipes are missing
Hey where did you find the recipe for the ultimate pizza? I was really sad when I couldn't find it on Sorted's new website. :( they really do need to work on it a bit more. I really want to make this pizza again!
there is a link in the comments section someone posted a while back
how do you make something with yeast without it having a terrible yeasty flavour?
I totaly wanna try that pizza out, but I must say that I'll have to replace the tomato sauce with BBQ.
always put a couple tablespoons of good olive oil in the dough and if you put black kalonji seeds in too it (sort of) turns the base into naan bread :o)
Ultimate Mac n Cheese!!!
is there a way you can make THE ULTIMATE: POPCORN? because pizza is best for movie night, but we can't stop there
You should make the ultimate ice cream :)
the link for the recipe dosnt work awww =(
I can't find the recipe.... the link is broken
Mac n cheese please!!
WHAT IS strong flour? musclebuilding protein or some thing?
Cake Flour😂
the recipe is not in their page!
i don't know how much flour is in there. :/
Can i please get a link to the recipe.... I cannot find it on sorted food :( ***** SORTED Food
hi guys my pizza always burns from the bottom when the cheese is still uncooked
awesome!! :D
I always want to try and make pizza at home but I work at a pizza shop and don't wanna eat pizza outside of work!
Can you give me a substitute for the tomato passata? I don't get that here. Should the regular tomato purée do fine? Also, the ingredients list says a carton of passata. How much is that exactly? Planning to make it tonight. Would be great if you could help me out with it..
you could just use tinned chopped or whole tomatoes, been as your blending them in the end it wont be far off the same consistency, once blended if its to runny just leave it simmer and the water will cook off and it will get thicker....a tablespoon of tomato puree will make it a more intense tomato taste as well...a carton is probably 400ml/mg same as a standard tin....hope that helps
Yeah, no such thing as Passata in the states, with the exception of a few specialty grocery stores. From what I understand it is just tomato puree that is strained of seeds and skins.
bkpickell not puree, it is literally sieved tomatoes. so take a can of tomatoes and add a bit of puree to make it close to the taste.
You can use purée, if you mix it with water (to taste.) Because with tomat purée most of the water for the tomatos has been taken away - tomatos are usually very watery.
im confused.. did you guys start off as tonic and then come up with sorted food? or do you do both?
Since the recipe seems to be gone, I wrote it up as best I could without all the measurements. Measurements with * indicate that I'm estimating based on how it looked in the video:
2 C* pasta/pizza flour
1 t paprika
1 packet dry yeast
1 C* warm water
--knead for 10 min on low speed. proof until risen.
1 can* tomato sauce
sprinkle of fresh basil
2 cloves garlic, crushed
1 t* balsamic vinegar
pinch salt and pepper
--bring ingredients to boil, simmer for 10 min, then blend together
sauté beef with dry chili flakes and dry oregano
roll out dough thinly. to stuff crust, sprinkle cheddar cheese and diced jalapeño peppers near edge of dough, then roll dough inward over stuffing. spread sauce over dough, cover with chopped green peppers, chopped red onions, mozzarella cheese, parmesan cheese, and beef.
cook for 8-10 minutes at 220-230 celsius (430-450 F).
The link to the recipe doesn't work. :(
I can't find the ingredients on the website? 😂
holy moly
How do you not get a raw dough after cooking? I have made many pizzas and if I do not pre-cook my crust 50% then add the toppings, I get a raw dough on the bottom.
I have the same problem, despite making sure that I make it really, really thin. I don't understand!
I may just have to experiment this weekend. :-)
+philip e i know this is a late reply but i think its because theyre using the pizza pan with holes. helps cook the bottom.
i swear to god the colour of the dough is changing
6:12 and 6:18
Yeah!
These guys are adorable!!! The taller one is makes my heart go ... wooooooo!
Will you make a healthy chicken soup?
I only like thin crust
I now love how British people say "jalapeño"
That's the correct way to say it. Most Americans pronounce it as 'Hal - A - Peen - io' which is incorrect. :)
OMG yes! lol When I went to Korea last year my host family had me try the sweet potato stuffed crust pizza and it was AMAZING! lol