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: uzclip.net/video/jlll_a0px98/video.html
    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:
    Blender
    Pizza peel
    Music:
    "Golden Hours" Broke for Free
    "Wash Out" Broke for Free
    soundcloud.com/broke-for-free
    I've been nominated for a Shorty Award! Please vote for me here:
    shortyw.in/2DBwiNC
    www.bingingwithbabish.com/podcast/
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
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  • HordiqHordiq

Fikrlar • 4 587

  • Anthony Roe
    Anthony Roe Kun oldin

    Not nearly enough cheese in that calzone!

  • X X
    X X Kun oldin

    Why is it so yellow?

  • LV223
    LV223 2 kun oldin

    "You can you put pineapple on there for all I care." If I could, I would high five you for that one, because pineapple on pizza is a travesty.

  • name's Zeus
    name's Zeus 2 kun oldin

    New york succs

  • Johny Kash
    Johny Kash 3 kun oldin

    you are the man!

  • Alex Phelps
    Alex Phelps 7 kun oldin

    This was delicious!... the second time I made it

  • dinein1970
    dinein1970 7 kun oldin

    You sure about those measurements... I BOUGHT a scale... 500/350 flour to water... This dough isn't shaggy...

  • Logan Spaar
    Logan Spaar 10 kun oldin

    I did everything exactly like you said and my dough didn’t rise at all, and it was barely workable and I had to use a roller otherwise it would just tear. I don’t know what I did wrong

  • Gus Maia
    Gus Maia 14 kun oldin

    does anyone ever made the dough with Baking Powder instead of Dry Yeast? please let me know!

  • Alboss Gaming
    Alboss Gaming 14 kun oldin

    I know im late but i just wanted to say that calzone means big sock in italian :)

  • timeroller
    timeroller 14 kun oldin

    I think I've retained more knowledge from these videos than I have throughout all of the math classes I've taken during my sad lonely life

  • John Cera
    John Cera 14 kun oldin

    RIP Jim Lahey

  • Cody Satornino
    Cody Satornino 15 kun oldin

    I'm never ready for his face to show up, always freaks me out. IDK Why

  • 赤Red
    赤Red 15 kun oldin

    Italians worldwide are offended

  • Keeps XzX
    Keeps XzX 16 kun oldin

    I'm wondering if the dough reaches the 18 hour mark can you put it in the refrigerator and if so for how much longer? Can the dough stay in the refrigerator for days?

  • Will Outcalt
    Will Outcalt 16 kun oldin

    cool

  • Lemonsity
    Lemonsity 17 kun oldin

    I love everything, except the part where you BAKED the BASIL in the OVEN!

  • yiğit berk çilbir
    yiğit berk çilbir 17 kun oldin

    This pizza sauce was amazing.Everybody that taste it loved it.Thank you sir

  • Stephen Brockhoff
    Stephen Brockhoff 17 kun oldin

    What if San Marzano tomatoes are actually super carcinogenic cuz of all the noxious poisonous stuff brought up from volcanic eruptions? Would't that be a bummer?

  • deivid davila
    deivid davila 18 kun oldin

    Why would you suggest to commit a pizza sin pineapple I hope you drown in pineapple juice

  • tommi hanhikoski
    tommi hanhikoski 18 kun oldin

    no you cant. 4:44

  • Liam Curran
    Liam Curran 19 kun oldin

    Wow seeing talented, passionate people is kinda depressing hahaha

  • Drew Nix
    Drew Nix 20 kun oldin

    "I should try this!"

    (Me knowing I'm not getting off my butt to do any thing)

  • Cokovenecek
    Cokovenecek 20 kun oldin

    Babish. xDDDDDDD

  • Chibi_Hitman
    Chibi_Hitman 20 kun oldin

    I finna do this in a few days, can't wait

  • KuLT
    KuLT 22 kun oldin

    French fries?

  • TechnoGuz GD
    TechnoGuz GD 22 kun oldin

    You should have a tv channel

  • Homam Trabolsi
    Homam Trabolsi 22 kun oldin

    Who dislikes a video like this for fuck sake

  • Chlorate
    Chlorate 24 kun oldin +1

    My pizza dough is hanging out in preparation of New Year's eve pizza.

  • Jared Jeanotte
    Jared Jeanotte 24 kun oldin

    Why does the sauce look like baby food carrots?

  • František Kvintus
    František Kvintus 24 kun oldin

    That looks awful...

  • joojoo beans
    joojoo beans 25 kun oldin

    Pizza toim

  • H N
    H N 26 kun oldin

    Kinda wanna do this but then my mom would be like "wth arw you doing???"

  • theaweary
    theaweary 28 kun oldin

    Onion powder. Jesus. When it comes to the point when all you need is just add a pizza powder into water and that's all. Onion powder. What the hell?

  • Siavash Massoudi
    Siavash Massoudi Oy oldin

    I tried making this and actually had to add an extra cup of flour. All in all it was actually very good!

  • AllyTheMeatball 195

    A good mix of cheeses is Asiago, mozzarella, and Parmesan, it tastes similar to the stuff you get at pizza places

  • David Hargrave
    David Hargrave Oy oldin +1

    who thought the white cheese in the bowl was ice cream and was like *Oh No*

  • CWGriswald1492
    CWGriswald1492 Oy oldin

    Too much cheese and sauce

  • Muhammad Ali Hassan

    Thank U so Much

  • Phazz
    Phazz Oy oldin

    Every time I hear that intro, I feel like I'm having a seizure.
    Just 5 tracks of the same song playing over each other, like a terrible canon.

  • Daniel Fazio
    Daniel Fazio Oy oldin

    sorry, but fewsmall mistakes here and there. but hey if a pizza comes out, and is tasty, all good!
    My 2 cents suggestions/tips for who wants to achieve better results at home:
    - never put yest with salt directly together. Depends on so many factors, as quantity etc but salt might risk to "break down" the yeast and stop or slow/decrease the effect of the lievitation. Ofc many times nothing happen, but is reccomended not to, so if you have to waste ingridients and time, go on the safe side and melt the salt in a cup of water before :)
    - add sugar at the end of the mixture process. It gives color to the crost and it helps the yeast
    - you should work the dough for 10-15 minutes, in order to activate the gluten and make it resistant (not breaking down), and to trap air inside, in order to make it puffy when it cooks
    - the long fermantion "rest" is important in order to break down various things, such as sugar, protein, fat etc which makes the dough harder/elastic and more difficult to flat down and digest.
    - don't blend tomato, you just destroyt them. Put them in a dough and squeez them a little bit by hands. dont even cook it. Just add few basil leaf, oil, salt and you will taste a fresh tomato sauce like you never tasted before

  • chloe eastwood
    chloe eastwood Oy oldin +1

    I mean this as the biggest compliment but your voice puts me to sleep

  • Sam Rugman
    Sam Rugman Oy oldin

    I watch every single episode, i watch them when i go to bed, love your videos

  • Lucas di Costanzo

    This guy doesn't know shit about pizza

  • JKaneLOL
    JKaneLOL Oy oldin

    If all of the dough isn’t used in one shot (just my wife and I here), can it be stored in the fridge or freezer for a period of time? What are your recommendations?

    • JKaneLOL
      JKaneLOL Oy oldin

      kayla roberts gave it a shot...it was too good...made four pizzas that didn’t last 24 hours! Thanks for the info though!

    • kayla roberts
      kayla roberts Oy oldin

      JKaneLOL yes, it is good for a maximum of three days in the refrigerator, but it is best to use within 48 hrs

  • Anthonie JvR
    Anthonie JvR Oy oldin

    I love that you're using metric measurements!!

  • Jack Davenport
    Jack Davenport Oy oldin

    *NOT EVERYBODY HAS A PIZZA PEEL/STONE/STEEL*
    Please make ONE video on pizza where you don't use that. It's not a very common thing that people own.

  • Ebrahim Mohd
    Ebrahim Mohd Oy oldin

    Calzone

  • Vedant kale
    Vedant kale Oy oldin

    What the hell is twitch? Is this some kind of a social media platform?

    • kayla roberts
      kayla roberts Oy oldin

      Vedant kale it is a platform for livestreams

  • Kevin William
    Kevin William Oy oldin

    Why no rolling pin?

  • Dimi Nagi
    Dimi Nagi Oy oldin

    Babish is the type to read the recipe backwards after reading it forward.

  • Seethi C
    Seethi C Oy oldin

    That pizza sauce looks like curry

  • Greg Stanley
    Greg Stanley Oy oldin

    Having worked my college years at a Domino's, watching this pie be formed hurt my soul.
    Get the dough into a thick, round "patty" (for lack better word). Hands together, push down into it about 1/2" or a little more from the edge. Work all the way around the patty doing the same. This will form a crust. Once completed, gently push your fingers into the patty to flatten it out a little bit.
    Now slap it out. For the mechanics, try this: imagine holding your hands out, palms up. Then turn one palm over, place on top of the other and drag it up your arm. Repeat with the other hand. This is motion you'll use to slap the dough out. You can practice this technique using a rag or dishtowel as your dough.
    After a few slaps and the dough is roughly where u want it, put the dough on the backsides of your hand and flip it down on table. Now you can adjust and form it into your round pie, and voila!
    Also, a crucial mistake was made on the calzone, when Babish didn't score the top to allow steam to escape.

  • The Homies
    The Homies Oy oldin

    Is this a joke receipe? I followed it exactly and my pizza dough stayed shaggy and dry 24hrs later

  • Tj Maierhofer
    Tj Maierhofer Oy oldin

    Your a great cook but Chicago style is way better than New York style 😘

  • beertrain
    beertrain Oy oldin

    Isn't that a lot of salt?

  • Calculator
    Calculator Oy oldin

    That's a cheburek

  • ShizzyArts
    ShizzyArts Oy oldin

    i used tow makor melwow mushrom and dis make me SIK

  • Nicole Violette
    Nicole Violette 2 oy oldin

    I saw one of your videos where the pan caught fire with the wooden spoon and you said that wood was very flammable. So y doesn’t that happen to the wood pizza stone? Because it’s not an open flame? Also, how come you don’t have to make holes in the calzone the way you do in pastry turnovers for the heat to escape? Is it the bread flour tha5 makes a difference? Thx for ur help. I’m excited to continue learning how to cook! 👩‍🍳

  • Johnny Florida
    Johnny Florida 2 oy oldin

    You just made bread.

  • Sir Dresari
    Sir Dresari 2 oy oldin

    Babish, I know this recipe works out amazingly but I gotta ask... I thought adding salt and yeast at the same time was bad? Thought salt killed yeast?

  • Monica King
    Monica King 2 oy oldin

    What brand of pizza stone do you use? I’ve been looking for a good one and couldn’t find it in your list of kitchen utensils.

  • J Farm98
    J Farm98 2 oy oldin

    No offense bruv but your pizza looks pretty trash

  • Ben Sears
    Ben Sears 2 oy oldin

    isnt jim lahey that guy from the trailer park boys?

  • Adam St.Pierre
    Adam St.Pierre 2 oy 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 2 oy 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 2 oy 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 2 oy oldin

    whats kosher salt?

  • Keith Szkodny
    Keith Szkodny 2 oy 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 2 oy oldin

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

  • TheAlabamaHero
    TheAlabamaHero 2 oy oldin

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

  • Alex Gantsidis
    Alex Gantsidis 2 oy 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 2 oy oldin

    Do you NEED a pizza stone for this?

  • Graham D
    Graham D 2 oy 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 2 oy oldin

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

  • Indian Mart
    Indian Mart 2 oy oldin

    Definitely giving this a try!

  • GOD GOD
    GOD GOD 2 oy oldin

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

  • OreoTheGod YT
    OreoTheGod YT 2 oy oldin

    500 grams is how many cups of flour?

  • Juicy Jr
    Juicy Jr 2 oy 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 3 oy oldin

    My dough won't stretch?

  • EggSquad
    EggSquad 3 oy oldin

    Are you How To Basic?

  • Chase Legoman
    Chase Legoman 3 oy oldin

    "Pizza is the life blood of New Yorkers."
    Hmm...
    (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
    VINCE NET 3 oy oldin

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

  • MetaBloxer
    MetaBloxer 3 oy oldin

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

  • _*Lois*_ TheLiker
    _*Lois*_ TheLiker 3 oy oldin

    pizza time

  • Christian R
    Christian R 3 oy oldin

    *A fellow New Yorker has approved of this video*

  • Mike P
    Mike P 3 oy oldin

    RIP Jim Lahey

  • Kazza FDM
    Kazza FDM 3 oy oldin

    N̶̼̖͌͂͊͋̑̔̃̏͘Ḭ̵͈̻̀̌́̉͐̌͊̉̕G̵̨̻͍̳̠͍̱̳̟̐̉̾͗G̴̬̥̘͂̾̐́̄́̈́Ă̴͙͓̱͂̎͗̑͘͝

  • crhasty12
    crhasty12 3 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
    sagich dirdochnicht 3 oy oldin

    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.

  • 2013 Fiat 500L
    2013 Fiat 500L 3 oy oldin +1

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

  • Dashing Steel
    Dashing Steel 3 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 3 oy oldin

    Give this mana tv show already

  • Achyran
    Achyran 3 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 3 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 3 oy oldin

    4:44 don’t do that

  • alexgerber102
    alexgerber102 3 oy oldin

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

  • lilfate1991
    lilfate1991 3 oy oldin

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

  • xGxPhantom Zzz
    xGxPhantom Zzz 3 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 3 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 3 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