Pizza | Basics with Babish

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  • Published on Feb 8, 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: tvclip.biz/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/
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
    Music: “Love Is Not“ and “Heartache” by Broke for Free
    soundcloud.com/broke-for-free
    Binging With Babish Website: bit.ly/BingingBabishWebsite
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Comments • 4 517

  • JKaneLOL
    JKaneLOL 3 days ago

    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?

  • Anthonie JvR
    Anthonie JvR 3 days ago

    I love that you're using metric measurements!!

  • Jack Davenport
    Jack Davenport 4 days ago

    *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 4 days ago

    Calzone

  • Vedant kale
    Vedant kale 5 days ago

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

  • Kevin William
    Kevin William 6 days ago

    Why no rolling pin?

  • Dimi Nagi
    Dimi Nagi 7 days ago

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

  • Seethi C
    Seethi C 8 days ago

    That pizza sauce looks like curry

  • Greg Stanley
    Greg Stanley 10 days ago

    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 11 days ago

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

  • Tj Maierhofer
    Tj Maierhofer 11 days ago

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

  • beertrain
    beertrain 12 days ago

    Isn't that a lot of salt?

  • Calculator
    Calculator 12 days ago

    That's a cheburek

  • ShizzyArts
    ShizzyArts 13 days ago

    i used tow makor melwow mushrom and dis make me SIK

  • Nicole Violette
    Nicole Violette 19 days ago

    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 21 day ago

    You just made bread.

  • Sir Dresari
    Sir Dresari 21 day ago

    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 23 days ago

    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 23 days ago

    No offense bruv but your pizza looks pretty trash

  • Ben Sears
    Ben Sears 27 days ago

    isnt jim lahey that guy from the trailer park boys?

  • Adam St.Pierre
    Adam St.Pierre 28 days ago

    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 29 days ago

    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 Month ago

    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 Month ago

    whats kosher salt?

  • Keith Szkodny
    Keith Szkodny Month ago

    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 Month ago

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

  • TheAlabamaHero
    TheAlabamaHero Month ago

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

  • Alex Gantsidis
    Alex Gantsidis Month ago

    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 Month ago

    Do you NEED a pizza stone for this?

  • Graham D
    Graham D Month ago

    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 Month ago

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

  • Indian Mart
    Indian Mart Month ago

    Definitely giving this a try!

  • GOD GOD
    GOD GOD Month ago

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

  • OreoTheGod YT
    OreoTheGod YT Month ago

    500 grams is how many cups of flour?

  • CALEB Stanley
    CALEB Stanley Month ago

    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 Month ago

    My dough won't stretch?

  • EggSquad
    EggSquad Month ago

    Are you How To Basic?

  • Chase Legoman
    Chase Legoman Month ago

    "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 Month ago

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

  • MetaBloxer
    MetaBloxer Month ago

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

  • _*Lois*_ TheLiker
    _*Lois*_ TheLiker Month ago

    pizza time

  • Christian R
    Christian R Month ago

    *A fellow New Yorker has approved of this video*

  • Mike P
    Mike P Month ago

    RIP Jim Lahey

  • Kazza FDM
    Kazza FDM Month ago

    N̶̼̖͌͂͊͋̑̔̃̏͘Ḭ̵͈̻̀̌́̉͐̌͊̉̕G̵̨̻͍̳̠͍̱̳̟̐̉̾͗G̴̬̥̘͂̾̐́̄́̈́Ă̴͙͓̱͂̎͗̑͘͝

  • crhasty12
    crhasty12 Month ago

    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 Month ago +1

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

  • Dashing Steel
    Dashing Steel Month ago

    "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 Month ago

    Give this mana tv show already

  • Achyran
    Achyran Month ago

    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 Month ago

    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 2 months ago

    4:44 don’t do that

  • alexgerber102
    alexgerber102 2 months ago

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

  • lilfate1991
    lilfate1991 2 months ago

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

  • xGxPhantom Zzz
    xGxPhantom Zzz 2 months ago

    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 2 months ago

      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 2 months ago

    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 2 months ago +17

    What did the librarian say to the student?

    *Read more*

  • SinglishMinecrafter
    SinglishMinecrafter 2 months ago

    The second one looks like american cheburek

  • Matthias
    Matthias 2 months ago

    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 2 months ago

    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 2 months ago

    Watch babish casually killing fast food chains

  • Miccalex S
    Miccalex S 2 months ago

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

  • Sprunk Soda
    Sprunk Soda 2 months ago

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

  • My Thoughts
    My Thoughts 2 months ago

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

  • Hessed3712
    Hessed3712 2 months ago

    Definitely doing the calzone.

  • ChitChatCAT
    ChitChatCAT 2 months ago

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

  • ChitChatCAT
    ChitChatCAT 2 months ago

    Got a Disorgno ad

  • Gone Zapatero
    Gone Zapatero 2 months ago

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

  • Bhatt Hole
    Bhatt Hole 2 months ago

    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 2 months ago

    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 2 months ago

    Bro you’re fantastic

  • Dylan H
    Dylan H 2 months ago

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

  • Dylan H
    Dylan H 2 months ago

    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
    Mummafiedthunderbirds 2 months ago

    Yall horny for that cross section?

  • g0dSLAYER
    g0dSLAYER 2 months ago

    Ok so basically I’m monky

  • Carl Weathers
    Carl Weathers 2 months ago

    Are you cucking, afterwards?

  • James Irwin
    James Irwin 2 months ago

    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 months ago

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

  • Harish Dixit
    Harish Dixit 3 months ago

    Or Lembas bread from Lord of the Rings?

  • Harish Dixit
    Harish Dixit 3 months ago

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

  • Headless Chicken
    Headless Chicken 3 months ago

    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 3 months ago +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 3 months ago

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

    • Rob Earl
      Rob Earl 3 months ago

      And use only bread flour or a high gluten flour

    • Rob Earl
      Rob Earl 3 months ago

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

    • NMKS
      NMKS 3 months ago

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

    • Rob Earl
      Rob Earl 3 months ago

      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 _ 3 months ago

    0:43 trailer park boys reference?

  • Molly Millions
    Molly Millions 3 months ago

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

  • Choun Rithypung
    Choun Rithypung 3 months ago

    no salt in the sauce?

  • NTH THN
    NTH THN 3 months ago

    🍕🍕🍕🍕🍕🍕

  • Marissa van Eck
    Marissa van Eck 3 months ago

    How do you stay so thin?

  • Delekham 1
    Delekham 1 3 months ago +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' 3 months ago

    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 3 months ago +1

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

  • low level otaku
    low level otaku 3 months ago

    "you can put pineapple on there for all I care"
    *SEVERAL PEOPLE ARE TYPING*

  • North Sea Brent
    North Sea Brent 3 months ago

    Don’t put fucking pineapple on a pizza.

  • Tugboat
    Tugboat 3 months ago

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

  • Thomas
    Thomas 3 months ago

    What about being better than anything delivered through my window?

  • Everything Gaming
    Everything Gaming 3 months ago +1

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

  • Luksuzna Kanta
    Luksuzna Kanta 3 months ago

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

  • jbbgod 0
    jbbgod 0 3 months ago

    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 3 months ago

    Scuffed Steve Jobs CX

  • Dillon Fuksa
    Dillon Fuksa 3 months ago

    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 3 months ago

    YOUR SAUCE IS ORANGE