Just make sure the dough isn’t cold when pressing it out, it rips. And don’t over work it, again it gets tough, sticky and rips. But do it like him, maybe even add a few fist twists like the pros, and you go it. And those throws in the air with the fists underneath are actually pretty easy and fun.
@@samimdesai6384 yeah no prob. I love cooking, and I love sorted for some fun, laughs and inspiration to get down in the kitchen and do my thing. With that said, I’m no pizza expert, but from what I’ve read, the consensus from cook experts is that pizza dough left in the fridge overnight or for a day is the best thing to do. It gives a good rise and allows the dough to digest the easiest. With no rise time, the yeast can’t do it’s fermentation thing, and with no fridge I guess it can do too much of it lol. Just make sure to give it 30 min or so to get back to a good temp to manipulate it the next day when you take it out. Also, I know this has nothing to do with yeast, but cookie dough cooks way better after being left in the fridge too. There’s people that swear overnight let’s the flavors do their thing, but even an hour in the fridge to let the dough get cold, actually gives you a way softer gooier cookie after baking. Idk why, and did it on accident one time I was making cookies and couldn’t start the baking because I had to run some errands. So after the dough was made I just popped it in the fridge until I got back. But when I got back in like an hour or two I pulled it out of the fridge and started baking, and I was getting the best cookies... I was like wait, what’s going on! Lol. Turned out the fridge was the trick I didn’t even know. And for this one when you pull it out just get started, don’t let dough loose it’s cold temp. Best of luck with your cooking and have a Merry Christmas.
"when you were tucking yourself into bed last night I was making a homogenous dough" has the same energy as "while you were partying i studied the blade"
I love how they are recognising Mike behind the camera, usually they wouldn't reference him in the video as 'the camera man' but they are starting to and i enjoy it
there was this bread baking channel that however disproved a lot of the stuff people say about yeast. basically the conclusion his experiments showed was that yeast already got everything it needs except for water, adding a bit of sugar doesnt make it faster and if you go too far it just makes it take longer, salt didnt really kill it either unless it was in outrageous amounts. sure use sugar if you want however it really only makes your dough sweeter
Back to the chilled out videos where someone's just cooking, I love it! The challenges and battles and reviews are fun, but I love this style of video!
I really like Ben's devotion to ratio's. While cooking it's something i've never been thinking about. Just follow the recipe and do multiplications if i need more portions but i was always working with 500g and 300g and stuff like that rather than 5:3. Something i gotta pay more attention to.Thx. It's much easier to remeber like that. I'm not memorizing all those 100's of grams.
I literally messaged my dad seconds after this video came out as I told him about the channel, he loves making pizza. He uses the ooni oven and his pizzas are amazing 😱
Haha, that reminds me of a mate of mine that was a nuclear submariner, mad as a hatter and his favourite song was a parody of "Strangers In The Night" that started... "Strangers in the deep, Exchanging flippers, Left one for the right..."
Please make this a regular thing, these simple videos packed with tips to make something (almost) everyone enjoys are really good! As much as I love the chaos, I could listen to Ben teaching how to make any food any day!
Something I learned from watching interviews with California pizza chefs was to do 1/3 water, 2/3 warm San Pelligrino, and this does two things: 1) The carbon in the water helps raise the pizza, giving it a more naturally craggy, bubbly crust. 2) It makes the dough crispier. I don't know the science but, that is true. I also use my starter rather than baker's yeast, and I do a 48-hour fridge proof. Just a few tips.
Iain Ronald I make my soda water, so there’s always some around. I have to give your tip a try. (Do you leave the water out at room temp? I suppose it can come from the fridge if you’re doing a long ferment.)
I’m loving these videos, never realized how much I missed them but they’re just straight forward and so easy to follow along with! Love the camera work by mike, it all feels a little bit more personal and chilled out!
I love when Ben teaches the basics of cooking. I've watched so many other chefs go, "It's easy, just do...." and then they completely lose me. Ben keeps it clear and simple.
Something super special about this recipe is that we not only get great tips and ratios from Ben but also see Sorted learning from a restaurant they love and bringing us the same solution from one of the previous delivery episodes! Love that we can get a sneak peek into your process like this, guys. As ever, huge fan and hoping for even more recipe videos (only been asking for an olive oil based dessert for 3 years :P )
From what we do at home: instead of putting the toppings on immediately, pop just the dough in first for about a minute or two. It makes it rise even nicer because it isn't weighed down at all, and really ensures that the middle of your pizza doesn't get too soggy from the tomato sauce! After the 1-2min, just pull it back out and add all your flavourings and then bake for about another 4 minutes until the cheese is good and melty. Also, try putting fresh ricotta on top in dollops after it's out of the oven. It's actually super good and can really bring some creamy freshness to the pizza. Do recommend
As a chef myself I am so glad to see that you have shown the frying pan technique! The more we show people who aren’t confident in the kitchen easy ways to do things the better!!
The tip of using a table knife to mix sticky masses is gold. Ben gave it in a video a long time ago and every time I use it I thank him in my mind knowing it will make cleaning sooo much easier. Yes, you know you are old when how easy to clean something is a worry for you. Who knew.
My SO and I have been trying each of these Friday videos the following week. They're ALL being added to our regular meal rotation! Please keep making these!
SORTEDfood I’d need to go buy flour and unfortunately that’s not an option right now. :( living on the west coast USA and we are being ordered to stay inside due to the hazardous air quality right now. But I will do it pizza again soon!
Same though, I made mediocre pizza dough the day before this video came out 😅 Saw the notification the next morning like..... Well, guess I'll have another go lol
Ok but why is this true. Making pizza for breakfast - never done before, having a breakdown, unheard of, strange Having last nights pizza for breakfast - culinary leader, delicious, visionary, iconoclast
As a uni student I am loving these Friday recipes! They can be made with a more limited budget and are really achievable. Love you guys, more of this please!
From someone who's been following them since before James is in the team, it's amazing how much they've grown to this point. Though I miss emo-edgy-hair Mike
I made this today, having left overnight (18 hours) in fridge....superb ! I've tried loads of pizza dough recipes, given to me by chefs in restaurants using wood fired ovens, to famous TH-camrs...most were just plain awful. This recipe creates a wonderfully light pizza base...puffy and light around the edges...lovely chew and flavour.... Thanks guys...much appreciated ! 👍
I dont understand why 110 people disliked this. Do they just not like pizza or what. This is meant to be a quick, super easy recipe, not something super cheffy, something anyone can make at home and I think it fits the bill admirably. Well done Ben, flex those muscles any day, I love to see you cook (and I'm old enough to be your Grandma!)
I'm so happy you're doing stuff like this again. Content like this is how I got into Sorted in the first place. I love all the other stuff too, massively, but simple tips and recipes are priceless.
the bait and switch + reveal with the overnight dough under the teatowel was nifty - love that you keep us on our toes, and keep the high quality filming/editing/producing up every video!
Hey guys, I loved the video and it's a very, very good introduction to learning to make your own pizza dough at home. I doubt you'll read this as the comments are fast approaching 1k, but you asked for feedback so I'm happy to give it. Though I'm no longer a cook by trade, my very first job was as a pizza maker at a local mum & pop pizza joint, and though I no longer work there I've taken what I learned there and developed it through my entire life. The skillet pizza is indeed the best you can do without the full power of a proper pizza oven. I'd recommend cast iron if you've got it, but any oven proof fry pan will do in a pinch, as evidenced in this video. You don't need to preheat the pan if you don't want to be working with ripping hot metal, especially if you want the kids to help out making their own pizzas, but you obviously don't want their hands near a searing hot pan. You just have the oven preheated at max temp ~250c, lightly oil the bottom of the skillet and dust with semolina and lay out the dough. After you've done your toppings, fire it up on the stove on max for 3-4min before throwing it in the oven for ~7min. Obviously if you're using the same pan for successive pizzas then the skillet will be extremely hot after the first pizza. It doesn't need to go up the sides like in your video. It's not bad, but I just find that that if there's any excess moisture in your sauce/cheese/toppings, having the sides go up like that can cause the moisture to pool in the midddle. Cast iron is great because it has that squared off corner that you can push the crust of the dough up to and it will rise up neatly for those nice bubbles, but it won't kind of curl over and turn into a bowl shape, which can lead to that pooling I mentioined earlier. Also, you don't want any "heaped" toppings, like they are in this video. You want to keep it as even and flat as possible. Any heaped toppings usually end up with pooling and/or uneven cooking, so although it's tempting to pile on cheese for example, and I'm sure it'll taste good and have an incredible cheese-pull like a huge pile of melted cheese should, it won't be a balanced pizza. You want every bite to be balanced by the acidity and sweetness of the sauce, the fattiness and texture of the cheese, salt of the parmesan, etc. There shouldn't be any bites that are almost entirely one topping. Finally, it's not absolutely necessary, but if you have diastatic malt powder I highly suggest using a teaspoon or two of that. But it's not really available in supermarkets so you'll have to seek out baking suppliers, or it's pretty easy to find online. Also, good call on not putting any fresh greens on before putting it in the oven. You see that a lot in home-made pizzas, and they just end up as shrivelled up, wilted bits of tastelessness. Take the pizza out of the oven, out of the pan and onto a chopping board to rest for 3-4min before cutting. That's the perfect time to put your basil/whatever fresh herbs you're using. They'll cook a little bit in the residual heat, but they won't wilt away into nothingness.
We have tried this exact recipe (knead for 15 minutes and rest for maybe an hour and half) multiple times and wow, it comes out absolutely delicious! 😍 Now we don't like pizzas from outside, we tend to make at home most of the time. It's amazing. Thank you so much! 💯
There is a channel called pro home cooks, they just reviewed the Ooni Fyra pizza oven and they also reviewed an electric pizza home oven with a much higher price
Not that I've delved in to that many pizza dough recipes, but this one did a great job explaining which components are needed and the ways to treat them. Extra bonus appreciation for displaying 2 methods concerning temperature and needing.
I LOVE these no intro videos. They feel so sleek and cool. Would love to see you adapt this for the regular vids. Not that I hate the normal intro - I just think it’s a bit too long.
Mathew Pullen I usually use Sarah Moulton’s pizza dough recipe (because it’s a little less dough and it works in a food processor), and it does have a little olive oil, which I like. saramoulton.com/2010/09/food-processor-pizza-dough/
I've been making pizza at home for years. Usually on a charcoal grill, but since I moved in highrise last year, I haven't been able to make a decent pizza. This is the simplest, best home recipe I've tried. All I can say is...wow
I do like a cooking channel that gives tips on how to cook :D Don't get me wrong, I love all the other stuff and I watch it all with great pleasure (this is probably the only channel I've seen every single video of), but I've been missing these and I'm glad to see them back.
Ben There maybe new cooks due to this last 3 months. Could you do a video of the containers you guys use in the kitchen including spices. For us newbies
I started making pizza at home for my kids and cheat even harder - equal ratio of self raising flour to plain Greek yogurt. You can even do these by the cup if you don't have weighing scales! The dough is ready to go as soon as it's mixed and rolled/stretched - straight into a hot pan for a few minutes while you add some passata and any toppings you like (kids like pepperoni and chicken) and then under the grill for a few minutes until all that cheese is golden - under 30 minutes from start to finish! Keep up the great work with all these novice friendly recipes (my son hopes to go to college to become a chef and he loves your channel).
I actually tried this method (inspired by your restaurant meal kit vid) with a different dough recipe last night. It worked great and was super nice because is was 90 out and I didn't want to heat the kitchen. Something I have learned about pizza doughs......let them sit at room temp over night and then a cold rise in the frindge for 5-6 days. Adds a sourdough twang to it. And thanks for the extra videos this week!
Thank you so much for doing this video! Never made a pizza before and have never learned how to knead dough but Ben made it so easy to learn. Love you guys and your videos! ❤️
I was rewatching earlier shows and that reminded me - what about that ultimate smart kitchen idea? Sounded very promising. I'm assuming that covid got in the way...
Excellent vidéo. Love that you take to guess work and thé anxiety of finding a workable pizza dough recipe. Thé ratios mean we at home don't have to fret about finding a foolproof recipe. Thanks for thé great content, as usual. And love that we are seeing you on Fridays as well! 👍👍👍
I really like those no frill videos, where it's super straight to the point, no pleas for subs or bells, and no gordon ramsaying the editing. Thanks guys 🥰
Are you reading my mind to make this series? Last week, I had been looking for a good pancake recipe to do on the weekend and you came with the pancake video. And today, I had in mind making homemade pizza for dinner!!!! Thank you guys! 😋
I just started getting into you guys and have really enjoyed your videos, but these so far are my favorite! As a guy trying to help out my wife, this and the pancake video really were clear. Please keep these up!
I really missed these videos of just Ben giving a straight forward recipe with tips and tricks. I love this. ❤️
Yep, so glad the guys have brought them back.
Just make sure the dough isn’t cold when pressing it out, it rips. And don’t over work it, again it gets tough, sticky and rips. But do it like him, maybe even add a few fist twists like the pros, and you go it. And those throws in the air with the fists underneath are actually pretty easy and fun.
@@aceggkspade958 Thanks for the tips! Also do you have to keep it in the fridge overnight or could you just leave it out overnight?
@@samimdesai6384 yeah no prob. I love cooking, and I love sorted for some fun, laughs and inspiration to get down in the kitchen and do my thing. With that said, I’m no pizza expert, but from what I’ve read, the consensus from cook experts is that pizza dough left in the fridge overnight or for a day is the best thing to do. It gives a good rise and allows the dough to digest the easiest.
With no rise time, the yeast can’t do it’s fermentation thing, and with no fridge I guess it can do too much of it lol. Just make sure to give it 30 min or so to get back to a good temp to manipulate it the next day when you take it out.
Also, I know this has nothing to do with yeast, but cookie dough cooks way better after being left in the fridge too. There’s people that swear overnight let’s the flavors do their thing, but even an hour in the fridge to let the dough get cold, actually gives you a way softer gooier cookie after baking. Idk why, and did it on accident one time I was making cookies and couldn’t start the baking because I had to run some errands. So after the dough was made I just popped it in the fridge until I got back. But when I got back in like an hour or two I pulled it out of the fridge and started baking, and I was getting the best cookies... I was like wait, what’s going on! Lol. Turned out the fridge was the trick I didn’t even know. And for this one when you pull it out just get started, don’t let dough loose it’s cold temp.
Best of luck with your cooking and have a Merry Christmas.
"when you were tucking yourself into bed last night I was making a homogenous dough" has the same energy as "while you were partying i studied the blade"
HAHHAH That is amazing!
"When you were partying, I studied the base"
oh my god, yes! my brain gave me the energy but not the reference
YESSSSSSS!
See, I KNEW it sounded familiar but I couldn't think of the sentence. Thank you for having a better memory than me!!
I love how they are recognising Mike behind the camera, usually they wouldn't reference him in the video as 'the camera man' but they are starting to and i enjoy it
Probably because there have been a lot of questions recently why Mike has rarely starred in videos in the past weeks
It might also be because their "camera man" (or woman) often isn't Mike.
This series is an incredible “return to form” for you guys and I love it.
So cozy comfy happy - more like this please!
Agreed! Loving these. Id love to see the normies maybe do the recipe by the chefs' instructions so I can find out if its Ben-easy or Jamie-easy
Hear, hear! Teaching the young that they can cook all that amazing food they see, because it is easy and far more delicious than takeout!
Bold of you to assume im going to refuse pizza for breakfast, Ben
It's a regular thing in my house 🤣
Was thinking the same thing! You don't know my life!
When I was in school and lazy I'd make a batch of a dozen dough and just eat pizza for every meal of the day ahah
High School clenched the "pizza is acceptable any time of day" rule for me.
I like how Ben explains WHY to do things a certain way instead of just doing it and leaving us to our own devices.
there was this bread baking channel that however disproved a lot of the stuff people say about yeast. basically the conclusion his experiments showed was that yeast already got everything it needs except for water, adding a bit of sugar doesnt make it faster and if you go too far it just makes it take longer, salt didnt really kill it either unless it was in outrageous amounts. sure use sugar if you want however it really only makes your dough sweeter
Second video in a row that Ben has mentioned and showed his muscles 😂 💪🏼
Maybe he’s been working out during lockdown and subtly wants to flex
And I'm happy about it 😘
Our boy's getting SWOLE in lockdown!
We can only swoon so much, Mr. Ebbrell. Some of us are wed!
What muscles?
Back to the chilled out videos where someone's just cooking, I love it! The challenges and battles and reviews are fun, but I love this style of video!
Learning so much from these how to ratio videos. Thank you so much!
I missed these
"we don't have a pizza oven at home" Barry does, the little thief
Also they did a whole episode of cooking things in their pizza oven they have at home
@@rhyscranberry6905 I think Barry nicked that pizza oven
It's okay - he only stole in a specific and limited way.
Rhys Cranfield that's the pizza oven Barry "borrowed, without the intention of returning" aka stole :p
You're spoiling us with these Friday uploads...
Thank you guys so very much!
Hope you're enjoying them :)
@@SortedFood loving them and the ratios are a gold mine.... Keep them coming
Bonus Friday again. Thank you!
Shut up
@@BanterBoyOrigins get lost.
I really like Ben's devotion to ratio's. While cooking it's something i've never been thinking about. Just follow the recipe and do multiplications if i need more portions but i was always working with 500g and 300g and stuff like that rather than 5:3.
Something i gotta pay more attention to.Thx.
It's much easier to remeber like that. I'm not memorizing all those 100's of grams.
Ben: "This is not a deep dish, kind of pie-like pizza."
Me: *sheds a single tear and waits for a Sorted deep dish pizza episode*
I literally messaged my dad seconds after this video came out as I told him about the channel, he loves making pizza. He uses the ooni oven and his pizzas are amazing 😱
Now you have 2 great dough recipes to use for it too! 🙌
SORTEDfood absolutely! Thank you 😊
One of the few things that brighten my days, Thank you SORTED for everything you do.
You're very welcome xxx
To add to Mike's singing, here's a favourite parody of mine "When you swim in the sea and something bites your knee, that's a moray!"
Haha, that reminds me of a mate of mine that was a nuclear submariner, mad as a hatter and his favourite song was a parody of "Strangers In The Night" that started... "Strangers in the deep, Exchanging flippers, Left one for the right..."
I like this football chant one “when the ball hit your head and you sit in row Z that’s Zamora”
B ill That really doesn’t work for us in the U.S. because of how we pronounce “Z.” 😏
Fruitpunchmouth zee rather than zed. (Illinois)
"When you see a small hole in the wall of the bath-stall, that's a gloraaaay!"
I've missed these more instructive cooking tutorials. Glad they're back
It’s 1AM here in Sydney and I have no regrets staying up late because I caught the notification 🙌🏼
It’s 6AM out here in London 😀
@@antongoldwyn6881 🤣
Saaame
It’s not a Wednesday or Sunday? WHAT SORCERY IS THIS!?
I think you mean "what sauce-ery is this?"
@@MercenaryPen lol
Second week in a row as well!
The best kind!!
Please make this a regular thing, these simple videos packed with tips to make something (almost) everyone enjoys are really good! As much as I love the chaos, I could listen to Ben teaching how to make any food any day!
2:28 Jokes on you Ben. You clearly haven’t experienced the heaven that is BREAKFAST PIZZA.
Crack and egg on top and put in under a grill, and voila breakfast pizza
Around my family breakfast pizza is just cold pizza from the night before.
I thought I was alone in the revelation that is breakfas pizza. Glad there are more!!
I love to do breakfast pizza... Usually it's because I've done bread dough, and I get to lazy or impatient to do the bread, so I make a pizza!!!
Any midwesterners out there? Casey's breakfast pizza? Ah, my soul!
Something I learned from watching interviews with California pizza chefs was to do 1/3 water, 2/3 warm San Pelligrino, and this does two things:
1) The carbon in the water helps raise the pizza, giving it a more naturally craggy, bubbly crust.
2) It makes the dough crispier. I don't know the science but, that is true.
I also use my starter rather than baker's yeast, and I do a 48-hour fridge proof. Just a few tips.
Iain Ronald I make my soda water, so there’s always some around. I have to give your tip a try. (Do you leave the water out at room temp? I suppose it can come from the fridge if you’re doing a long ferment.)
@@jvallas I do 3/4 of a day on the counter and then forty-eight hours in the fridge in a Tupperware container rubbed with extra virgin olive oil.
Iain Ronald Excellent. Thanks for both replies.
my guess would be that its the bicarbonate in the San Pellegrino that helps it brown better. note that not all carbonated water contains bicarbonate.
Ragnarok043 So my soda water wouldn’t be likely to work? (Co2) Edit: Whoops, I looked it up: “Bicarbonate is a form of carbon dioxide (CO2).”
I’m loving these videos, never realized how much I missed them but they’re just straight forward and so easy to follow along with! Love the camera work by mike, it all feels a little bit more personal and chilled out!
I love when Ben teaches the basics of cooking. I've watched so many other chefs go, "It's easy, just do...." and then they completely lose me. Ben keeps it clear and simple.
Is this gonna be ur regular upload? 3 times per week?! YEAYYY!!!
Something super special about this recipe is that we not only get great tips and ratios from Ben but also see Sorted learning from a restaurant they love and bringing us the same solution from one of the previous delivery episodes! Love that we can get a sneak peek into your process like this, guys. As ever, huge fan and hoping for even more recipe videos (only been asking for an olive oil based dessert for 3 years :P )
From what we do at home: instead of putting the toppings on immediately, pop just the dough in first for about a minute or two. It makes it rise even nicer because it isn't weighed down at all, and really ensures that the middle of your pizza doesn't get too soggy from the tomato sauce! After the 1-2min, just pull it back out and add all your flavourings and then bake for about another 4 minutes until the cheese is good and melty.
Also, try putting fresh ricotta on top in dollops after it's out of the oven. It's actually super good and can really bring some creamy freshness to the pizza. Do recommend
As a chef myself I am so glad to see that you have shown the frying pan technique! The more we show people who aren’t confident in the kitchen easy ways to do things the better!!
It's Sunday already!!! That was a long power nap.
You might need a nap after this pizza!
Wow I really thought it was Sunday... but who knows what day it is these days
Really throwing off my ability to use them as a calendar this month...
The tip of using a table knife to mix sticky masses is gold. Ben gave it in a video a long time ago and every time I use it I thank him in my mind knowing it will make cleaning sooo much easier. Yes, you know you are old when how easy to clean something is a worry for you. Who knew.
4:00 woahh the vocals from Mike were unexpected 😂😂
Yeah, he should sing more
Mike is a great singer!
Fun fact: one of Mike's previous jobs was music teacher at the school him and the original 4 (not James) studied at when they were younger
Tom Lay oh wow that’s really interesting
@@chandan3137 Right! 😎🤘
My SO and I have been trying each of these Friday videos the following week. They're ALL being added to our regular meal rotation! Please keep making these!
You couldn’t do this like two days ago?! I just made pizza for the past two days! Lol. I’ll definitely be using these tips for my next attempt.
Pizza 3 days in a row maybe? 😉
SORTEDfood I’d need to go buy flour and unfortunately that’s not an option right now. :( living on the west coast USA and we are being ordered to stay inside due to the hazardous air quality right now. But I will do it pizza again soon!
Same though, I made mediocre pizza dough the day before this video came out 😅 Saw the notification the next morning like..... Well, guess I'll have another go lol
New actual recipe video? Yay! More of this sort of content, please! This is what we're here for.
Ben: “You’re not having pizza for breakfast...”
Me who quite literally ate pizza for breakfast today: 🤤 “It’s totally a breakfast food”
Ok but why is this true.
Making pizza for breakfast - never done before, having a breakdown, unheard of, strange
Having last nights pizza for breakfast - culinary leader, delicious, visionary, iconoclast
leftover pizza are perfect for breakfast ;)
When you live alone and u get big pizza u get lunch, dinner and breakfast for the next day xD
Okay let’s dissect this, pizza is essentially bread with toppings so yeah definitely qualifies as a breakfast food
@@ohh7759 Really, when you think of it, it's no different from things like eggs on toast!
As a uni student I am loving these Friday recipes! They can be made with a more limited budget and are really achievable. Love you guys, more of this please!
I have said it before and saying it again: HOW DOES THIS CHANNEL JUST HAS 2.4 M SUBSCRIBERS??!!
I know, right? I just happen to stumble into their videos that pop-out on my recommendations.
From someone who's been following them since before James is in the team, it's amazing how much they've grown to this point.
Though I miss emo-edgy-hair Mike
so true! these guys are phenomenal
@@winjgo12 I miss 3 normals battles (._.)
I made this today, having left overnight (18 hours) in fridge....superb ! I've tried loads of pizza dough recipes, given to me by chefs in restaurants using wood fired ovens, to famous TH-camrs...most were just plain awful.
This recipe creates a wonderfully light pizza base...puffy and light around the edges...lovely chew and flavour.... Thanks guys...much appreciated ! 👍
Ben: We dont have a pizza oven at home...
"Barry and Ben live in a country cottage" starts playing in my head.
This needs to become a permanent series. It’s so doable for regular people!!!
Honestly appreciating the lack of a long intro. The compilation and all the animations are really cool but kinda get old once you've seen it 30 times.
It’s love the fact we have these videos going back to the roots !
I 'heart' this video so much! More Mike singing pleasee
I dont understand why 110 people disliked this. Do they just not like pizza or what. This is meant to be a quick, super easy recipe, not something super cheffy, something anyone can make at home and I think it fits the bill admirably. Well done Ben, flex those muscles any day, I love to see you cook (and I'm old enough to be your Grandma!)
I'm so happy you're doing stuff like this again. Content like this is how I got into Sorted in the first place.
I love all the other stuff too, massively, but simple tips and recipes are priceless.
the bait and switch + reveal with the overnight dough under the teatowel was nifty - love that you keep us on our toes, and keep the high quality filming/editing/producing up every video!
Hey guys, I loved the video and it's a very, very good introduction to learning to make your own pizza dough at home. I doubt you'll read this as the comments are fast approaching 1k, but you asked for feedback so I'm happy to give it. Though I'm no longer a cook by trade, my very first job was as a pizza maker at a local mum & pop pizza joint, and though I no longer work there I've taken what I learned there and developed it through my entire life. The skillet pizza is indeed the best you can do without the full power of a proper pizza oven.
I'd recommend cast iron if you've got it, but any oven proof fry pan will do in a pinch, as evidenced in this video. You don't need to preheat the pan if you don't want to be working with ripping hot metal, especially if you want the kids to help out making their own pizzas, but you obviously don't want their hands near a searing hot pan. You just have the oven preheated at max temp ~250c, lightly oil the bottom of the skillet and dust with semolina and lay out the dough. After you've done your toppings, fire it up on the stove on max for 3-4min before throwing it in the oven for ~7min. Obviously if you're using the same pan for successive pizzas then the skillet will be extremely hot after the first pizza.
It doesn't need to go up the sides like in your video. It's not bad, but I just find that that if there's any excess moisture in your sauce/cheese/toppings, having the sides go up like that can cause the moisture to pool in the midddle. Cast iron is great because it has that squared off corner that you can push the crust of the dough up to and it will rise up neatly for those nice bubbles, but it won't kind of curl over and turn into a bowl shape, which can lead to that pooling I mentioined earlier. Also, you don't want any "heaped" toppings, like they are in this video. You want to keep it as even and flat as possible. Any heaped toppings usually end up with pooling and/or uneven cooking, so although it's tempting to pile on cheese for example, and I'm sure it'll taste good and have an incredible cheese-pull like a huge pile of melted cheese should, it won't be a balanced pizza. You want every bite to be balanced by the acidity and sweetness of the sauce, the fattiness and texture of the cheese, salt of the parmesan, etc. There shouldn't be any bites that are almost entirely one topping.
Finally, it's not absolutely necessary, but if you have diastatic malt powder I highly suggest using a teaspoon or two of that. But it's not really available in supermarkets so you'll have to seek out baking suppliers, or it's pretty easy to find online.
Also, good call on not putting any fresh greens on before putting it in the oven. You see that a lot in home-made pizzas, and they just end up as shrivelled up, wilted bits of tastelessness. Take the pizza out of the oven, out of the pan and onto a chopping board to rest for 3-4min before cutting. That's the perfect time to put your basil/whatever fresh herbs you're using. They'll cook a little bit in the residual heat, but they won't wilt away into nothingness.
This is one of the most straightforward, easy to follow and delicious pizza guides on TH-cam. Nice one.
"WE haven't got a pizza oven at home..."
*Barry shivers in the distance*
We have tried this exact recipe (knead for 15 minutes and rest for maybe an hour and half) multiple times and wow, it comes out absolutely delicious! 😍 Now we don't like pizzas from outside, we tend to make at home most of the time. It's amazing. Thank you so much! 💯
The new Ooni Fyra pizza oven is only $250. I’d love to see a chefs review kitchen gadgets with it!!
There is a channel called pro home cooks, they just reviewed the Ooni Fyra pizza oven and they also reviewed an electric pizza home oven with a much higher price
Fatma Essam That’s what inspired this comment. Been watching them for years and years :)
ben is an amazing teacher he really explains everything in a simple way its impressive
I wondered if we were going to get this recipe soon after watching Ben getting so excited about the double fermented pizza dough from pizzapilgrams!
Not that I've delved in to that many pizza dough recipes, but this one did a great job explaining which components are needed and the ways to treat them. Extra bonus appreciation for displaying 2 methods concerning temperature and needing.
I LOVE these no intro videos. They feel so sleek and cool. Would love to see you adapt this for the regular vids. Not that I hate the normal intro - I just think it’s a bit too long.
Despite all the fun formats, this is actually my favorite kinda sorted video. No gimmicks, just a solid recipe and talk about the recipe :3
When I’m feeling really lazy, I like to use some big pita breads as my base. Gets really crispy and works really well!
It's always great to have options for when you've got a bit less time or energy
I am a fan of using naan bread for a quick little pizza
I’m really loving this more personal kind of video. Battles definitely have their place in my life but this feeds a different part of my soul
Ben, bowls don't have corners!
Someone had to do it
😂
Or do they just have infinite corners?
@@arrgghh1555 infinite edges
Or as the old joke goes.
How do you confuse and Irish man?"
Put four shovels in the corners and tell him to take his pick!
@@Getpojke How do you confuse an idiot?
Chicken!
Love the ‘like a chef’ serie! Keep it coming please....
The addition of one part olive oil will make the dough a little easier to work and make the end result more crispy.
Mathew Pullen I usually use Sarah Moulton’s pizza dough recipe (because it’s a little less dough and it works in a food processor), and it does have a little olive oil, which I like. saramoulton.com/2010/09/food-processor-pizza-dough/
you can also use a heavy beer (monk beer that still has active yeast) you can use the yeast of the beer and the alcohol should vaporise when heated.
I've been making pizza at home for years. Usually on a charcoal grill, but since I moved in highrise last year, I haven't been able to make a decent pizza. This is the simplest, best home recipe I've tried. All I can say is...wow
" You don't have a pizza cooker, I don't have a pizza cooker..." Who nicked the red pizza cooker?
Barry probably.
i know it was one of the things they were giving away
also, he says at home
Barry.
Barry has it, probably still on from the last time he used it!
I do like a cooking channel that gives tips on how to cook :D Don't get me wrong, I love all the other stuff and I watch it all with great pleasure (this is probably the only channel I've seen every single video of), but I've been missing these and I'm glad to see them back.
Ben: You can never get it wrong
Me: Challenge Accepted!!
Haha
Saw this just after I posted the same thing, lol. Was like hm, Ben has so much more confidence in me than I do.
I've been cooking longer than you guys have been alive, but every time I watch you I learn something new.
Ben
There maybe new cooks due to this last 3 months. Could you do a video of the containers you guys use in the kitchen including spices. For us newbies
I started making pizza at home for my kids and cheat even harder - equal ratio of self raising flour to plain Greek yogurt. You can even do these by the cup if you don't have weighing scales! The dough is ready to go as soon as it's mixed and rolled/stretched - straight into a hot pan for a few minutes while you add some passata and any toppings you like (kids like pepperoni and chicken) and then under the grill for a few minutes until all that cheese is golden - under 30 minutes from start to finish! Keep up the great work with all these novice friendly recipes (my son hopes to go to college to become a chef and he loves your channel).
When you have the same bowl as Ben: "Yes, I am a Pro Chef"
This is episode is one of the many reasons I fallow you guys. My cooking game has elevated since fallowing you.
‘Well you’re not going to have it for breakfast’
pfffft, just watch me
I actually tried this method (inspired by your restaurant meal kit vid) with a different dough recipe last night. It worked great and was super nice because is was 90 out and I didn't want to heat the kitchen. Something I have learned about pizza doughs......let them sit at room temp over night and then a cold rise in the frindge for 5-6 days. Adds a sourdough twang to it. And thanks for the extra videos this week!
"when you were tucking yourself into bed last night I was making a homogenous dough" I want that on a T-shirt.
Thank you so much for doing this video! Never made a pizza before and have never learned how to knead dough but Ben made it so easy to learn. Love you guys and your videos! ❤️
Realising I need a new frying pan that I can stick into the oven.
Boys... The return of dedicated recipe videos is bringing me LIFE. I'll be having pizza next week 😌
"The fork test never lies!" - Chef John
#forkdontlie
Loving the new content on Fridays! Wednesday to Sunday is so long, esp in 2020. Thanks for making it more bearable. ❤️
I was rewatching earlier shows and that reminded me - what about that ultimate smart kitchen idea? Sounded very promising. I'm assuming that covid got in the way...
I love that new style intro! I don't know if it's something you'd integrate into your regular videos but it so nice and simple!
"You cannot get it wrong"
Allow me to introduce myself
I am a bit late to the show but this is now my favorite series. I love the simplicity and personal feel.
the mental gymnastics i had to do to translate "strong flour" and "double zero"
I don't even bother cause we just have one type in the local stores anyway
A high protein content flour, in the US that would be bread flour.
Excellent vidéo. Love that you take to guess work and thé anxiety of finding a workable pizza dough recipe. Thé ratios mean we at home don't have to fret about finding a foolproof recipe.
Thanks for thé great content, as usual. And love that we are seeing you on Fridays as well! 👍👍👍
Omg it’s a thing now sorted will start posting on Fridays?😭❤️
For September YES!
SORTEDfood think you could add October, maybe November, and December and any other month really?
Hugo Thompson and maybe end 2020 on a high note😂
I love these short skill videos. I've made this particular recipe twice and it works out so amazing with the long proof method.
"One of the chefs from Sorted food". Excuuuuse me? Ben is the OG legendary icon celebrity chef from Sorted food, even if I love James too.
I love this series. Brings back the old video vibes. All it's missing is the "Sorted" after presenting the dish ❤️
Glad you enjoy it!
I really like those no frill videos, where it's super straight to the point, no pleas for subs or bells, and no gordon ramsaying the editing. Thanks guys 🥰
really loving this series! i know its only been 2 videos so far but all the little tips and tricks are super useful!
Nice touch of panning out when Ben flex’s lol I’m loving these Friday episodes! Thank you for everything you all do! 😁
These videos are why I subscribed years ago! I liked the battles and everything but I’m so glad this style is back
Well thanks for watching for so long and sticking around - another one on Friday.
Are you reading my mind to make this series? Last week, I had been looking for a good pancake recipe to do on the weekend and you came with the pancake video. And today, I had in mind making homemade pizza for dinner!!!! Thank you guys! 😋
I love this new bonus video format you're trying out! I make pizza dough all the time, have for years, but I still learned things from this!
I just started getting into you guys and have really enjoyed your videos, but these so far are my favorite! As a guy trying to help out my wife, this and the pancake video really were clear. Please keep these up!
I love this technical format! It's very good for more detailed instruction
Along with the "matey" hummer we All love 😘
Lovely format, and I'm happy that the community gets treated to a video more for the week!
Yessss loving these skills/ratio/recipe videos!! Missed these
I've made this 4x now and it is always a hit. Such a great way to get a crisp crust. Thank you!
This felt like such an old school video and I am HERE FOR IT