Pizza | Basics with Babish

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  • Joylandi 8-Fev, 2018
  • On this episode of Basics, I want to show you how you can make a better pizza pie (and a calzone!) at home than anything that you could have delivered.
    Watch the rebroadcast of the Twitch livestream for this episode here:
    Grocery List:
    Pizza Dough Ingredients (makes 4 pizzas):
    500g Bread flour
    16g kosher salt
    1g active dry yeast
    350 ml water
    Pizza Sauce Ingredients:
    Extra virgin olive oil
    Garlic cloves
    Red pepper flakes
    28oz can of whole San Marzano tomatoes
    Onion powder
    Dried oregano
    Other ingredients:
    Low-moisture mozzarella cheese (shredded)
    Fresh basil
    Spicy soppressata (optional)
    Fresh burrata cheese (optional)
    Calzone fillings (optional)
    Special equipment:
    Pizza peel
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  • HordiqHordiq

Fikrlar • 4 476

  • Ben Sears
    Ben Sears 3 kun oldin

    isnt jim lahey that guy from the trailer park boys?

  • Adam St.Pierre
    Adam St.Pierre 3 kun oldin

    You are legit the only youtuber I will +1 whenever I remember the function exists. All props to ya man! keep it up

  • AK SUN
    AK SUN 5 kun oldin

    Just made this for pizza night with the littles and it was a total success! Pizza dough and sauce turned out amazing! Thank you!!

  • snowpaletehdog
    snowpaletehdog 8 kun oldin

    Love your channel but as someone from an Italian family I was very unhappy seeing what could have been an amazing sauce go into a blender. Next time crush the tomato by hand or get strained tomatoes so you don't end up with the ugly orange sauce. And basil goes towards the end or after the pizza is done so it doesn't shrivel and burn

  • K for the Win
    K for the Win 9 kun oldin

    whats kosher salt?

    • El Narcotraficante
      El Narcotraficante 3 kun oldin

      normal salt but it doesnt have any additives such as iodine

  • Keith Szkodny
    Keith Szkodny 10 kun oldin

    Why don’t you proof the yeast in water/flour/sugar slurry before proofing? I’ve seen some other no knead videos that do that but curious as to why you do not. I had a bad batch of yeast once so I do that now to make sure.

  • Brian Joseph
    Brian Joseph 10 kun oldin

    I can make a burger better than store bought, Ran-ran bo-bandy man
    -Jim Lahey

  • TheAlabamaHero
    TheAlabamaHero 11 kun oldin

    Wouldn’t you need to poke a hole in the calzone so it won’t explode?

  • Alex Gantsidis
    Alex Gantsidis 12 kun oldin

    I followed the recipe (350gr water) and the dough was very and did not look like pizza dough like yours after the rest. What mistake did I probably made? Please answer, love your channel !

  • Diederik
    Diederik 14 kun oldin

    Do you NEED a pizza stone for this?

  • Graham D
    Graham D 15 kun oldin

    I'm sorry Babish. I like your videos. But if you were to make that in Naples, you'd be tried for treason. That is NOT Pizza. Your dough is wrong; No Parmigiano Reggiano (Parmesan) (at least you put on fresh basil) .... But Now I take it all back. That last Pizza you made looked awesome. ;)

  • Marieke De Kock
    Marieke De Kock 16 kun oldin

    1:24 Shimmer... not simmer. too much white wine in the sauce i suppose.

  • Indian Mart
    Indian Mart 16 kun oldin

    Definitely giving this a try!

    GOD GOD 17 kun oldin

    2:14 needs to say "pizza time" (Spiderman 2 pizza theme plays)

  • OreoTheGod YT
    OreoTheGod YT 18 kun oldin

    500 grams is how many cups of flour?

  • CALEB Stanley
    CALEB Stanley 20 kun oldin

    I love how my first ad on the video was a dominos ad, in case I suck at making pizza and quit

  • John Sandoval
    John Sandoval 22 kun oldin

    My dough won't stretch?

  • EggSquad
    EggSquad 23 kun oldin

    Are you How To Basic?

  • Chase Legoman
    Chase Legoman 23 kun oldin

    "Pizza is the life blood of New Yorkers."
    (stab a New Yorker in the gut)
    (pizza spills out everywhere)
    With their last dying breath, the Yorker whispers, "I'm walkin' here!"

    VINCE NET 23 kun oldin

    I don't have a pizza peel and I don't have a pizza stone, what now.

  • MetaBloxer
    MetaBloxer 24 kun oldin

    "This is a great way to use leftover ingredients from other recipes"
    *Makes frosting calzone*

  • _*Lois*_ TheLiker
    _*Lois*_ TheLiker 24 kun oldin

    pizza time

  • Christian R
    Christian R 25 kun oldin

    *A fellow New Yorker has approved of this video*

  • Mike P
    Mike P 26 kun oldin

    RIP Jim Lahey

  • Kazza FDM
    Kazza FDM 28 kun oldin


  • crhasty12
    crhasty12 Oy oldin

    Any recommendation about what to do with leftover dough? (i.e. I followed the specifications and tomorrow will have dough for 4 small pizzas. Planning on using 2 of them. Will the other two keep well in the freezer?)

  • sagich dirdochnicht

    Stumbled accross random youtobe cooking video. Now the secret of a GOOD pizza is the dough. And as a baker I was genuinly supprised, that you got it wright. Many Methods and Doughs will work, but the best Pizzas has one thing in common: Long fermentation. You could add extra flavour by adding yeast sponges (Biga or Poolish) and cold long time fermentation over a couple of days...But bloody hell, this seems like a good dough for that purpose!
    But what I would highly suggest ist stretching and folding. Just fold the dough a couple of times, maybe 2-3 times in the first couple of hours. Because it doesn't seem like the gluten structure was fully there when you worked with. Stretchin and folding will do this job - and takes like 10 seconds to do :)
    Oh and other then that... Nice ingredients, nicly prepared... GREAT Pizza.
    But still genuninly supprised you got a (very likely) nice tasting dough. Unfortunately, most people on TV and youtube get this horribly wrong, which hurts my bakers soul. Really thank you for that! Not that I'd care for myself, because I am capable of making good doughs... But for anyone that tries this! This is not the typicall shitty put flour water salt and 10 tons of yeast and bake it within an hour bullshit. Really thank you!
    For anyone trying to make Pizza at home: If you wanna have a delicious Pizza... Go ahead. this will come out very very very good.

  • LillaSven42069
    LillaSven42069 Oy oldin +1

    24 HOURS!!! But i'm hungry NOW!!!

  • Dashing Steel
    Dashing Steel Oy oldin

    "You can put pineapple on there for all i care"
    and there i thought that you have a refined pallet, Oliver

  • Lil Trappy
    Lil Trappy Oy oldin

    Give this mana tv show already

  • Achyran
    Achyran Oy oldin

    For how Long can you keep the dough? I mean if you are alone and wannt pizza multiple Times for the next days ?

  • Caroline Cheung
    Caroline Cheung Oy oldin

    Have you fermented it for longer than overnight? I have one in my fridge now that I might let go for a day or two. Also, I love basics with babish and especially the bread baking episodes. Keep up the good work!

  • RelativelyRandom
    RelativelyRandom Oy oldin

    4:44 don’t do that

  • alexgerber102
    alexgerber102 Oy oldin

    what temperature is the oven preheated to for baking the pizza?

  • lilfate1991
    lilfate1991 Oy oldin

    You should try recipes from an anime called Food Wars, Shokugeki

  • xGxPhantom Zzz
    xGxPhantom Zzz Oy oldin

    Sad fact my favourite cheese (because I only know like 7 different cheeses) doesn't melt no matter what I try to do with it. Parmegiano Regiano (fancy and way more expensive version of Parmesan)...pretty sure most of the cheeses I know aren't a thing in the US because I never heard someone talk about Edam, Tilsit, Gouda (well yes thats basically the most common cheese on the planet), Mozarella, Camenbert, Haloumi which isnt cheese but ok, Emmental and Feta cheese.

    • xGxPhantom Zzz
      xGxPhantom Zzz Oy oldin

      Also most of the cheeses used in US Cooking videos are rare in Germany, went to many cheese stores and they all didnt have montreal Jack etc...or they are called way different in Germany

  • Da Tellysayhi
    Da Tellysayhi Oy oldin

    For the calzone: Instead of extra virgin olive oil, brush it down with garlic butter and grate a little bit of parmasean in top, as well as addinv a little bit of oregano. It will taste like the lovechild of garlic bread and a pizza

  • Chibi Ayano
    Chibi Ayano Oy oldin +12

    What did the librarian say to the student?

    *Read more*

  • SinglishMinecrafter

    The second one looks like american cheburek

  • Matthias
    Matthias Oy oldin

    very nice recipe, will try it out next week.
    I am a little concerned that you add the salt straight away, shouldn't you let the yeast activate before adding the salts?

  • James Gain
    James Gain Oy oldin

    I've always seen pizza dough recipes call for oiling the bowl and the dough ball before letting proof. I've seen Jim Lahey's method used in several different places, like here and Serious Eats, and in every case they don't do that. Any reason why?

  • The best worst
    The best worst Oy oldin

    Watch babish casually killing fast food chains

  • Miccalex S
    Miccalex S Oy oldin

    High altitude changes...? (I'm at about 6000ft up here)

  • Sprunk Soda
    Sprunk Soda Oy oldin

    Putting some olive oil before putting in oven did some good.

  • My Thoughts
    My Thoughts Oy oldin

    Green basic and red tomato makes for a yellow sauce don't make that mistake

  • Hessed3712
    Hessed3712 Oy oldin

    Definitely doing the calzone.

  • ChitChatCAT
    ChitChatCAT Oy oldin

    That sauce looks really orange, someone confirm because I'm tired and can't tell

  • ChitChatCAT
    ChitChatCAT Oy oldin

    Got a Disorgno ad

  • Gone Zapatero
    Gone Zapatero Oy oldin

    Why has the red tomato turned brown, I will not eat a brown tomato pizza, no way

  • Bhatt Hole
    Bhatt Hole Oy oldin

    Sweet baby Jesus...Why did the sauce turn into yellowish-orange baby diarrhea? There were no yellow ingredients. What the reason for this visual abomination? WTF!? Make it stop!!!!!!!!!!

  • Scott Daniel
    Scott Daniel Oy oldin

    What do I do with the left over dough? If I freeze it, how long is it good for and how long to defrost?

  • B Q
    B Q Oy oldin

    Bro you’re fantastic

  • Dylan H
    Dylan H Oy oldin

    Love this video though...I now know how to make a quality pizza.

  • Dylan H
    Dylan H Oy oldin

    Dont fret if you dont have yeast or baking powder...also an egg might help with your crust if you cant make a pizza crust that holds together...if you want a fluffly or thick crust then you will need yeast or baking powder.

  • Mummafiedthunderbirds

    Yall horny for that cross section?

  • g0dSLAYER
    g0dSLAYER Oy oldin

    Ok so basically I’m monky

  • Carl Weathers
    Carl Weathers Oy oldin

    Are you cucking, afterwards?

  • James Irwin
    James Irwin 2 oy oldin

    Tip for easier pizza transfer from peel to stone: Parchment Paper.
    Spread dough out to desired size, place on a sheet of parchment paper, and trim the paper to roughly match the dough shape. No need for corn meal or semolina flour, added bonus is less mess with the powder inevitably going all over the oven. I've personally found this to be MUCH easier to get the pizza on to the baking stone and taking it off. No more disappointment from prepping a pizza to perfection, then accidentally launching the pizza half past the stone : ^)

  • small startups
    small startups 2 oy oldin

    Actually Costco the pre-shredded cheese does not have any potato starch on it

  • Harish Dixit
    Harish Dixit 2 oy oldin

    Or Lembas bread from Lord of the Rings?

  • Harish Dixit
    Harish Dixit 2 oy oldin

    Could you do the "sweet calzone" from Parks and Recreation?

  • Headless Chicken
    Headless Chicken 2 oy oldin

    I wish I had 24hrs to let dough ferment. I toss the dough in a metal bowl, covered with a damp towel, and throw the whole thing in my toaster oven at 200F for 20mins. Seems to work nicely and my kids love it.

  • NMKS
    NMKS 2 oy oldin +2

    My pizza doesn't brown like yours does, it stays white and soft, but the toppings get burned if I keep it in too long, what am I doing wrong? Oven is at like 180* C.

    • Rob Earl
      Rob Earl 2 oy oldin

      Because i tried it with regular flour and it came out really dry

    • Rob Earl
      Rob Earl 2 oy oldin

      And use only bread flour or a high gluten flour

    • Rob Earl
      Rob Earl 2 oy oldin

      NMKS yeah but let it ferment for like 2-4 days in the fridge and it’ll come out great

    • NMKS
      NMKS 2 oy oldin

      Rob Earl Isn't that the buzzfeed recipe? Cuz I tried that one.

    • Rob Earl
      Rob Earl 2 oy oldin

      NMKS try 1-1/4 cup of semi hot water (not too hot around 60-65 degrees) with 1/2 a tsp of sugar and 1tsp of active dry yeast in one cup. While that sits for a minute, mix 3-1/2 cups of bread flour/all purpose flour mixed in with 3/4 tsp salt and then Make sure the yeast is bubbling (otherwise it might be on the old side so you might wanna get some new yeast) and pour it in with the flour and knead for at least ten minutes then allow to sit for at least 24 hours in your fridge in a well olive oiled bowl covered with Saran Wrap. After at least 24 hours knead it again for another minute using more flour so it doesn’t stick and then cut it and 2 and you got 2 decent sized pizza doughs

  • itsjustgary407 _
    itsjustgary407 _ 2 oy oldin

    0:43 trailer park boys reference?

  • Molly Millions
    Molly Millions 2 oy oldin

    Only 1 gram of yeast, wasn't that 10 grams?

  • Choun Rithypung
    Choun Rithypung 2 oy oldin

    no salt in the sauce?

    NTH THN 2 oy oldin


  • Marissa van Eck
    Marissa van Eck 2 oy oldin

    How do you stay so thin?

  • Delekham 1
    Delekham 1 2 oy oldin +1

    I am sorry, but that pizza sauce(3:25) looks like......BLEEP!!! It may taste good, but pizza sauce is red... not an off colored Orange. I am thinking that some San Marzano paste, added to the sauce would have created something much more eye appealing. ARRRRGH...I am not even sure I want to continue!

  • Ben - Jamin'
    Ben - Jamin' 2 oy oldin

    He doesn't say how much garlic or olive oil you should add to the sauce, does anyone have a rough estimate of what it might be?

  • Michael M
    Michael M 2 oy oldin +1

    2:54 VERY important part *DO NOT MISS THIS*

  • low level otaku
    low level otaku 2 oy oldin

    "you can put pineapple on there for all I care"

  • North Sea Brent
    North Sea Brent 2 oy oldin

    Don’t put fucking pineapple on a pizza.

  • Tugboat
    Tugboat 2 oy oldin

    how the fuck is a pizza a pie?!?!?! Do Americans know what a pie is?

  • Thomas
    Thomas 2 oy oldin

    What about being better than anything delivered through my window?

  • Everything Gaming
    Everything Gaming 2 oy oldin +1

    Isn't bread flour going to make it taste like bread? I think you should use white flour

  • Luksuzna Kanta
    Luksuzna Kanta 2 oy oldin

    Does anyone else watch this but doesn't ever make any of this

  • jbbgod 0
    jbbgod 0 2 oy oldin

    Your videos are perfect my man. You probably already know, but you have perfected the art of perfection with humor and humbleness.

  • Garry Bee
    Garry Bee 2 oy oldin

    Scuffed Steve Jobs CX

  • Dillon Fuksa
    Dillon Fuksa 2 oy oldin

    Ben wyatt must be running the camera on this episode, or at least walked in torwards the end, saw what was left over, and went “WAIT! Make a calzone.”

  • Lightman 3D
    Lightman 3D 2 oy oldin


  • DragonGuy GTO
    DragonGuy GTO 2 oy oldin +1

    Are Calzone fillings supposed to be that empty?

  • Siraphon
    Siraphon 2 oy oldin +1

    No need to score the calzone? It won't explode?

    • Alianora Linn
      Alianora Linn 2 oy oldin +1

      depends on how much you stuffed it. if you want a heavier calzone, score it.

  • Miko Brown
    Miko Brown 2 oy oldin

    Hey babish I've been watching your show for sometime now but wanted to know can you make a zetti pizza thanks an advance

  • ivorydragon
    ivorydragon 2 oy oldin

    I think I heard that as basis with babish and I had to keep rewinding that just to make sure- that aside- back to learning how to pizza

  • Penguinz Best
    Penguinz Best 2 oy oldin


  • Wyatt Oxley
    Wyatt Oxley 3 oy oldin

    I like replacing the tomato sauce with alfredo sauce and putting chicken on top

  • Martin
    Martin 3 oy oldin

    Why does the sauce look more orange than red?

  • Elijahn Ritarita
    Elijahn Ritarita 3 oy oldin +1

    I thought you weren't supposed to put salt and yeast together like that?

    • Leone Tassinari
      Leone Tassinari 2 oy oldin +1

      In fact you shouldn't. It kills the yeast. Add the salt when the dough is already pretty consistent

    HASSENDZ 3 oy oldin

    Anglo-Saxon want to teach how make a pizza, it is the end of the world !!

  • aingea v
    aingea v 3 oy oldin

    there was a time about 4 years ago that my dad was raving about trying "pizza on the grill", where you take a baking tray and make fresh pizza on the grill. when the day came to make said magical pizza, he bought what were basically the most disgusting, pre-made pizza crusts (a la sandwich bread for your failing diet), used pasta sauce and romano cheese. it was so gross

  • cubitme
    cubitme 3 oy oldin

    I am sorry but everything about this is wrong. Orange sauce looks unappetising. You need to rest the dough longer than 30mins.

  • Ben Maliqi
    Ben Maliqi 3 oy oldin

    My ears are soo fucking blocked dont know what to do nothing works killing myself bye 😵😡😠

  • Robin Marquardt
    Robin Marquardt 3 oy oldin

    Dont call it pie

    ZORIXZ 3 oy oldin


  • Jay Fry
    Jay Fry 3 oy oldin

    I dont believe you actually pointed at a front door.

  • Kevin Thomas
    Kevin Thomas 3 oy oldin

    When I try to stretch out this dough, I always rip it. What's that mean?

  • MicahTheManiac
    MicahTheManiac 3 oy oldin

    I am watching this while eating pizza!

  • M. Booth
    M. Booth 3 oy oldin

    Add some sugar to the pizza sauce.

  • mousek801 Mousek801
    mousek801 Mousek801 3 oy oldin +1

    Protip: cut small slits in the top of a calzone if you don't want that huge empty space after cooking.