What a great presentation and great recipe. Made this (my first pizza ever) the other day and my wife is over the moon with it! It’s sooooo good. Not heavy and filling. Easy recipe, great instructions. Well done!
We made this last night and OMG!!! The best pizza we’ve ever had!! We have made a lot of your recipes and not one has failed to be fantastic! All other pizza fails by comparison. The sauce is so simple and out of this world delicious! Thank you! Keep the videos coming.
Hey Chef, really thought this was a great simple Video that gave a variety of techniques. I know you preach the basics but I just thought this was well done! Thanks!
I just made this dough and sauce last night, and it was really good! I needed to add more salt to the dough and the sauce personally. The sauce was a real surprise!! I couldn't believe how good it tasted with just some salt and basil. The species of tomato (san marzano) makes an enormous difference. I have a cast iron pizza stone and a steel pizza peel. I couldn't shift my pizza off the peel to the stone (it got stuck). I ended up cooking my pizza on oiled parchment paper on the preheated stone. It still turned out well, but I'm wondering if cooking directly on the stone would get an even crispier crust. The crust was crispy though! I just want an 'almost burnt' crispyness to it. The crisp I got with this method was a healthy golden brown crisp. You could hear the CRUNCH while eating it. It was delicious! I topped the 1st pizza with the tomato sauce, fresh mozz. cheese, crispy bacon, pepperoni, prosciutto, and maple chipotle glaze. In the 2nd pizza, I added tomato sauce, fresh mozz., gorgonzola, crispy bacon, pepperoni, sage sausage, and maple chipotle glaze. That 2nd pizza made a great breakfast this morning. I had to stop myself from eating the whole thing right outta the fridge cold; it was calling me! I managed to warm up the rest to eat too.
OMG Chef I followed your instructions & my pizza came out incredible - I used caputo 00 flour & Bobs Red Mill Semolina - You are the Best! Thank you for training me xo
Isn't that the best feeling; when you cook something you NEVER thought you could make at home, and it's not only good, but it's easy! Pizza, fried chicken, smashburgers. I love cooking lol
Hi Billy, how about a pizza done on a gas or charcoal grill. Maybe some tips for assuring the crust is fully cooked, not burnt on bottom. I always struggle with the temp and can’t figure out why sometimes it comes out better on a stone on the grills other times it works better just on foil ?!?
I have a question for you- and that;s oven placement. I have made several different style pizzas- cast iron skillet, pizza stone, etc. and I have had good results when the food is between 3 inches from the top rack, to all the way down to the bottom. I have been using my cast iron pizza pan 14" and I preheat it at 550, and then I take it out, make the pie, and put it back in at the lowest rack for 12 minutes or so, but I was curious, would the cheese burn and dough not cook if i moved it closer to the middle or top?
I made this last night with my 2 sons and 2 grandkids and it was so delicious! We had a lot of trouble getting it into the pizza oven, from sliding the peal to the stone without it all bunching up and ruining the pizza. We put plenty of corn meal on the bottom. Any suggestions?
2 questions: Can I blend the tomatoes in my Ninja Blender and just use pulse? How is it that the doe does not stick to your fingers and hands when you are pressing the air out?
Great video. How many times have I accidentally turned on the oven with my dough proofing inside? I now have a warning sign I put on the door whenever a dough goes in.
Oh goodness. Story time. Have you accidentally baked/burnt unproofed bread, or worse, melted any containers? Or were you always able to catch it in time
Chef Parisi; I have a 6Qt bowl-lift design Kitchenaide. Your thin crust recipe never climbs the spiral dough hook. The dough simply sloshes side to side of the bowl after 10-20 minutes. Do I need to double this thin crust recipe for it to work?
Started out a bit sketchy...600g does not equal 3 1/3 cups on my kitchen scale---was more like 4C of "00". And then, even that much (plus the cup of Semolina) resulted in a dough--after 10 min. of mixing--that did not form up over the hook like in the video. This was not my first pizza rodeo, but we made it work. Anyway, when all was said and done and after the first disastrous insertion into the oven (which partially folded over on itself and ruined the pizza stone) the others were great. Very tasty, though not as crispy as I was hoping for. Also I'm now more sold than ever on getting a pizza steel. Merry Christmas!
Hand sqeezed tomatoes give a sweeter result. The food processor exposes a bitter flavour of the split seeds. Some people enjoy the bitter, others don't.
The reason is because you want a nice, crisp bottom crust. You just want to make sure the stone heats to 500. 30 minutes should give it enough time to do that. Hope this helps.
I did exactly as the recipe states and adding 2 1/4 cups of water, imo, made the dough to sticky. We had to add lots of flour. Could anyone verify if we need less water?
I used exact amounts of 00 flour and semolina and the dough was very wet and did not climb the hook. I had to add about 9 tablespoons of extra flour to make it less wet. I hope it works. Not sure what I did wrong. Maybe the 00 flour by King Arthur was no good.
I made it and unfortunately my family did not like it at all. It was tasteless, dry and didn't crisp up on the bottom!!! I always use my pizza stone when making pizza.. so I have no idea what I did wrong! Not my first time making a pizza dough either!!!
Genuine San Marzano's are good but quite expensive. I use 6-in-1 ground tomatoes which are excellent and make a great sauce. Since most canned tomato products have salt already added I don't add salt. I think pizza stones are quite wasteful of energy so I cook mine on parchment paper directly on the oven rack. I find EVOO way too aggressive in taste for the delicate flavors of pizza.
Cheaper no fuss way to make the thinnest, most crisp delicious pizza as follows: INGREDIENTS Large flour tortillias 1-4 Pizza sauce Preferred cheese(s) Preferred toppings DIRECTIONS 1) Place desired number of tortillas on baking sheet in an oven warming to 425F. 2) Once the up side tortillas are starting to brown flip and slightly brown other side. 3) Remove tortillias from oven and spread pizza sauce to the edges. 4) Add favorite cheese(s). 5) Add favorite toppings. 6) Place in preheated oven 425F for 12 minutes or until cheese is golden brown. 7) Remove from oven, allow to cool, slice and enjoy. FOR A CHANGE TRY THIS TACO PIZZA: Cook as above but substitute pizza sauce with taco sauce, pre-cook ground beef in taco seasoning and top pizza with cheese and beef. Once removed from the oven add shredded lettuce and diced tomatoes. Your family will love it, especially the kids.
What a great presentation and great recipe. Made this (my first pizza ever) the other day and my wife is over the moon with it! It’s sooooo good. Not heavy and filling. Easy recipe, great instructions. Well done!
We made this last night and OMG!!! The best pizza we’ve ever had!! We have made a lot of your recipes and not one has failed to be fantastic! All other pizza fails by comparison. The sauce is so simple and out of this world delicious! Thank you! Keep the videos coming.
I can't imagine the world without PIZZA!!! I LOVE it so much. Thank you chef!
Love your videos so much. Built so much confidence from these. Actually able to make my own recipes now I know the methods! Thanks Billy
I made it tonight. Absolutely delicious. Thank you!
Chef you are amazing, so informative, love your chef notes. Thank you.😘
Nice! Yum! Pizza, breakfast, lunch & dinner for a year straight. No problem.
Thank you brother! Peace and love ☮️❤️🙏🏻
Pizza is definitely comfort food!! 😍😋😋😃 Love this !!
Now that’s something I can try, maybe this weekend...thanks Chef.
Beautiful!!!!! Thank you 🙏🏻
I'm fairly new to your videos and yet to actually try a recipe, but every single one I see, I end up hungry and drooling!!! Need to try one soon!!!
Looks soooo delicious! I will try making this beauty once I find this 00 flour! 😋
Looks amazing!
love your teaching style.
I love this recipe thank you
Excellent! I love this recipe. I'd love to put this recipe in my "Great Big Book Of Everything Cooking" notebook, I am making for my daughters. 🥰
Hey Chef, really thought this was a great simple
Video that gave a variety of techniques. I know you preach the basics but I just thought this was well done! Thanks!
Alghamdulillah 🎉 just made this today and it came out perfect .I used cake flour and followed everything as you instructed .thank you very much .
Nice! Can't wait to make :)
Looks so good Chef!!
Looks amazing
Yum! Mine is in the oven now❤
Wow👍
Very artistic lesson GOB bless you
Awesome pizza recipe
I just made this dough and sauce last night, and it was really good! I needed to add more salt to the dough and the sauce personally. The sauce was a real surprise!! I couldn't believe how good it tasted with just some salt and basil. The species of tomato (san marzano) makes an enormous difference. I have a cast iron pizza stone and a steel pizza peel. I couldn't shift my pizza off the peel to the stone (it got stuck). I ended up cooking my pizza on oiled parchment paper on the preheated stone. It still turned out well, but I'm wondering if cooking directly on the stone would get an even crispier crust. The crust was crispy though! I just want an 'almost burnt' crispyness to it. The crisp I got with this method was a healthy golden brown crisp. You could hear the CRUNCH while eating it. It was delicious! I topped the 1st pizza with the tomato sauce, fresh mozz. cheese, crispy bacon, pepperoni, prosciutto, and maple chipotle glaze. In the 2nd pizza, I added tomato sauce, fresh mozz., gorgonzola, crispy bacon, pepperoni, sage sausage, and maple chipotle glaze. That 2nd pizza made a great breakfast this morning. I had to stop myself from eating the whole thing right outta the fridge cold; it was calling me! I managed to warm up the rest to eat too.
Thanks so much for this. Brilliant recipe. How can I add a little sourdough starter?
OMG Chef I followed your instructions & my pizza came out incredible - I used caputo 00 flour & Bobs Red Mill Semolina - You are the Best! Thank you for training me xo
Isn't that the best feeling; when you cook something you NEVER thought you could make at home, and it's not only good, but it's easy! Pizza, fried chicken, smashburgers. I love cooking lol
Hello chef, thank for this wonderful recipe. One question please, does it possible to make this kind of pizza without baking stone? Thank you
Good job. I do my own here as well. Pedrazza from NM
great tip to proof in oven with light on...James Beard should have put this in his Cook Book
very nice
Hi Billy, how about a pizza done on a gas or charcoal grill. Maybe some tips for assuring the crust is fully cooked, not burnt on bottom. I always struggle with the temp and can’t figure out why sometimes it comes out better on a stone on the grills other times it works better just on foil ?!?
Sweet basil marinara is really good too if you don't have time to make a sauce
My family loves pizza
I have a question for you- and that;s oven placement. I have made several different style pizzas- cast iron skillet, pizza stone, etc. and I have had good results when the food is between 3 inches from the top rack, to all the way down to the bottom. I have been using my cast iron pizza pan 14" and I preheat it at 550, and then I take it out, make the pie, and put it back in at the lowest rack for 12 minutes or so, but I was curious, would the cheese burn and dough not cook if i moved it closer to the middle or top?
I made this last night with my 2 sons and 2 grandkids and it was so delicious! We had a lot of trouble getting it into the pizza oven, from sliding the peal to the stone without it all bunching up and ruining the pizza. We put plenty of corn meal on the bottom. Any suggestions?
Hi Chef
Can this be made as a sourdough pizza? Will it make a difference if baked on a pizza pan or is the stone a must?
2 questions:
Can I blend the tomatoes in my Ninja Blender and just use pulse?
How is it that the doe does not stick to your fingers and hands when you are pressing the air out?
If you make and freeze ahead of time, what is the thaw/cook process?
Chef, do you have a go-to cauliflower crust recipe?
I didn't take into account the conductive heat transfer to the bowl and my water was only 114°. Can I stil haz 🍕?
Great video. How many times have I accidentally turned on the oven with my dough proofing inside? I now have a warning sign I put on the door whenever a dough goes in.
Oh goodness. Story time. Have you accidentally baked/burnt unproofed bread, or worse, melted any containers? Or were you always able to catch it in time
@@gyroofthyme oh yes. I have ruined some batches and burned some containers.
👍👍👍👍👍👍👍👍👍 super 🌷
Chef Parisi; I
have a 6Qt bowl-lift design Kitchenaide. Your thin crust recipe never climbs the spiral dough hook. The dough simply sloshes side to side of the bowl after 10-20 minutes.
Do I need to double this thin crust recipe for it to work?
Started out a bit sketchy...600g does not equal 3 1/3 cups on my kitchen scale---was more like 4C of "00". And then, even that much (plus the cup of Semolina) resulted in a dough--after 10 min. of mixing--that did not form up over the hook like in the video. This was not my first pizza rodeo, but we made it work. Anyway, when all was said and done and after the first disastrous insertion into the oven (which partially folded over on itself and ruined the pizza stone) the others were great. Very tasty, though not as crispy as I was hoping for. Also I'm now more sold than ever on getting a pizza steel. Merry Christmas!
A “bit” of sea salt is how much exactly?
Good stuff chef! Question, could I just use 00 flour with no semolina and get the same result?
Can I use the paddle attachment in lieu of hook? Thank you!
No. It has to be the dough hook.
Do you drain the juice from the canned tomato
Please make a boeuf bourguignon 🙏🏻
Hand sqeezed tomatoes give a sweeter result. The food processor exposes a bitter flavour of the split seeds. Some people enjoy the bitter, others don't.
Can you use a bread machine for kneading?
Don’t have a peel! Does it matter?
Hi! The description says this recipe would serve 12. But it only makes three pizzas.
I’m confused? How many pizzas will be made / people served?
I have a question, why do so many recipes mention to heat the pizza stone for about 30 minutes? Does it get hotter with time? Thanks.
The reason is because you want a nice, crisp bottom crust. You just want to make sure the stone heats to 500. 30 minutes should give it enough time to do that. Hope this helps.
I don’t have 00 flour. Can I sub bread or all purpose ?
Bread
Chef Billy how will this dough hold up in a Gozney pizza oven at 850-900 degrees? Thank you.
You know I’ve never done it one so I’m not too sure tbh. If you give it a shot, let me know!
I will let you know.
I don’t have a pizza stone is there anything else I can use?
Upside down sheet tray
I thought you were about to hate on Imo's for a second haha.
Don't you coat your container with olive oil while proofing ?
I did exactly as the recipe states and adding 2 1/4 cups of water, imo, made the dough to sticky. We had to add lots of flour. Could anyone verify if we need less water?
i had the same experience
I used exact amounts of 00 flour and semolina and the dough was very wet and did not climb the hook. I had to add about 9 tablespoons of extra flour to make it less wet. I hope it works. Not sure what I did wrong. Maybe the 00 flour by King Arthur was no good.
The recipe is 2 cups off. Needs 2 MORE cups flour
Can I print out your recipe to my printer? Thanks Mark
I cracked up when i saw that TINY BABY SLICE in front of you.
If you kneed by hand its fat free 😉
Nice video, but add basil after baking. Basil burns really quick! Fresh is best. 🍃
You didn't use real San marzano's?
Cento San marzano's are actually quite easy to come by and your local grocery store.
I think making a poolish overnight ups the pizza the next day.
Thin???
I made it and unfortunately my family did not like it at all. It was tasteless, dry and didn't crisp up on the bottom!!! I always use my pizza stone when making pizza.. so I have no idea what I did wrong! Not my first time making a pizza dough either!!!
Genuine San Marzano's are good but quite expensive. I use 6-in-1 ground tomatoes which are excellent and make a great sauce. Since most canned tomato products have salt already added I don't add salt. I think pizza stones are quite wasteful of energy so I cook mine on parchment paper directly on the oven rack. I find EVOO way too aggressive in taste for the delicate flavors of pizza.
Cool
Why didn’t you just say 1/2 cup water, my dumbass used 2 and 1/4 cups
I made this recipe. It is indeed 2 and 1/4 cups of water to the 750 g of flour (650g all purpose or 00 and 150g semolina.) That is the correct ratio.
Cheaper no fuss way to make the thinnest, most crisp delicious pizza as follows:
INGREDIENTS
Large flour tortillias 1-4
Pizza sauce
Preferred cheese(s)
Preferred toppings
DIRECTIONS
1) Place desired number of tortillas on baking sheet in an oven warming to 425F.
2) Once the up side tortillas are starting to brown flip and slightly brown other side.
3) Remove tortillias from oven and spread pizza sauce to the edges.
4) Add favorite cheese(s).
5) Add favorite toppings.
6) Place in preheated oven 425F for 12 minutes or until cheese is golden brown.
7) Remove from oven, allow to cool, slice and enjoy.
FOR A CHANGE TRY THIS TACO PIZZA:
Cook as above but substitute pizza sauce with taco sauce, pre-cook ground beef in taco seasoning and top pizza with cheese and beef. Once removed from the oven add shredded lettuce and diced tomatoes. Your family will love it, especially the kids.
The recipe is good (obviously) but there's no such thing as San Marzano region, ;)
The recipe is off by two cups of flour. Wondering if this guy actually made the recipe or if it’s just edited to look that way.
I don't like pizza!
no one cares
And you watched this why?
Then, no need to watch this... just scrammmm😒