Pizza | Basics with Babish

  • 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:
    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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Comments • 4 458

  • _*Lois*_ TheLiker
    _*Lois*_ TheLiker 6 hours ago

    pizza time

  • Christian R
    Christian R 18 hours ago

    *A fellow New Yorker has approved of this video*

  • Mike P
    Mike P Day ago

    RIP Jim Lahey

  • Kazza FDM
    Kazza FDM 4 days ago


  • crhasty12
    crhasty12 5 days 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
    sagich dirdochnicht 6 days ago

    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 7 days ago +1

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

  • Dashing Steel
    Dashing Steel 7 days 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 9 days ago

    Give this mana tv show already

  • Achyran
    Achyran 10 days 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 10 days 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 12 days ago

    4:44 don’t do that

  • alexgerber102
    alexgerber102 13 days ago

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

  • lilfate1991
    lilfate1991 14 days ago

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

  • xGxPhantom Zzz
    xGxPhantom Zzz 14 days 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 14 days 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 15 days 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 15 days ago +6

    What did the librarian say to the student?

    *Read more*

  • SinglishMinecrafter
    SinglishMinecrafter 16 days ago

    The second one looks like american cheburek

  • Matthias
    Matthias 17 days 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 20 days 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 22 days ago

    Watch babish casually killing fast food chains

  • Miccalex S
    Miccalex S 23 days ago

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

  • Sprunk Soda
    Sprunk Soda 24 days ago

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

  • My Thoughts
    My Thoughts 25 days ago

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

  • Hessed3712
    Hessed3712 26 days ago

    Definitely doing the calzone.

  • ChitChatCAT
    ChitChatCAT 27 days ago

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

  • ChitChatCAT
    ChitChatCAT 27 days ago

    Got a Disorgno ad

  • Gone Zapatero
    Gone Zapatero 28 days ago

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

  • Bhatt Hole
    Bhatt Hole 28 days 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 29 days 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 29 days ago

    Bro you’re fantastic

  • Dylan H
    Dylan H Month ago

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

  • Dylan H
    Dylan H Month 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

    Yall horny for that cross section?

  • g0dSLAYER
    g0dSLAYER Month ago

    Ok so basically I’m monky

  • Carl Weathers
    Carl Weathers Month ago

    Are you cucking, afterwards?

  • James Irwin
    James Irwin Month 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 Month ago

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

  • Harish Dixit
    Harish Dixit Month ago

    Or Lembas bread from Lord of the Rings?

  • Harish Dixit
    Harish Dixit Month ago

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

  • Headless Chicken
    Headless Chicken Month 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 Month 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 Month ago

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

    • Rob Earl
      Rob Earl Month ago

      And use only bread flour or a high gluten flour

    • Rob Earl
      Rob Earl Month ago

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

    • NMKS
      NMKS Month ago

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

    • Rob Earl
      Rob Earl Month 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 _ Month ago

    0:43 trailer park boys reference?

  • Molly Millions
    Molly Millions Month ago

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

  • Choun Rithypung
    Choun Rithypung Month ago

    no salt in the sauce?

    NTH THN Month ago


  • Marissa van Eck
    Marissa van Eck Month ago

    How do you stay so thin?

  • Delekham 1
    Delekham 1 Month 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' Month 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 Month ago +1

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

  • low level otaku
    low level otaku Month ago

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

  • North Sea Brent
    North Sea Brent Month ago

    Don’t put fucking pineapple on a pizza.

  • Tugboat
    Tugboat Month ago

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

  • Thomas
    Thomas Month ago

    What about being better than anything delivered through my window?

  • Everything Gaming
    Everything Gaming Month ago +1

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

  • Luksuzna Kanta
    Luksuzna Kanta Month ago

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

  • jbbgod 0
    jbbgod 0 Month 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 Month ago

    Scuffed Steve Jobs CX

  • Dillon Fuksa
    Dillon Fuksa Month 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 Month ago


  • DragonGuy GTO
    DragonGuy GTO Month ago +1

    Are Calzone fillings supposed to be that empty?

  • Siraphon
    Siraphon Month ago +1

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

    • Alianora Linn
      Alianora Linn Month ago +1

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

  • Miko Brown
    Miko Brown 2 months ago

    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 months ago

    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 months ago


  • Wyatt Oxley
    Wyatt Oxley 2 months ago

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

  • Martin
    Martin 2 months ago

    Why does the sauce look more orange than red?

  • Elijahn Ritarita
    Elijahn Ritarita 2 months ago +1

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

    • Leone Tassinari
      Leone Tassinari Month ago +1

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

    HASSENDZ 2 months ago

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

  • aingea v
    aingea v 2 months ago

    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 2 months ago

    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 2 months ago

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

  • Robin Marquardt
    Robin Marquardt 2 months ago

    Dont call it pie

    ZORIXZ 2 months ago


  • Jay Fry
    Jay Fry 2 months ago

    I dont believe you actually pointed at a front door.

  • Kevin Thomas
    Kevin Thomas 2 months ago

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

  • MicahTheManiac
    MicahTheManiac 2 months ago

    I am watching this while eating pizza!

  • M. Booth
    M. Booth 2 months ago

    Add some sugar to the pizza sauce.

  • mousek801 Mousek801
    mousek801 Mousek801 2 months ago +1

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

  • Banira
    Banira 2 months ago

    Not to be rude. But this was all wrong. The dough the sauce.. wow..

  • Eric Liestoh
    Eric Liestoh 2 months ago

    That is one funky-colored sauce. And that doesn't look like any soppressatta I've ever seen. Looks more like Mortadella.

  • ultimate _gamer
    ultimate _gamer 2 months ago

    Why do 1.2k people dislike this??

  • Ellie Johnson
    Ellie Johnson 2 months ago

    Why is it called a pie? I've only ever seen non-australians call it that. I've never heard it called a pie or pizza pie in my own country.

  • pdolan301
    pdolan301 2 months ago

    I have been trying for a very long time to make a pizza dough that I can easily hand stretch and you have just shown me how it's done. Big thumbs up babish. Love the vids btw. You keep making I'll keep watching 😊

  • Disha Mondal
    Disha Mondal 2 months ago

    I cannot tell you how much I've made this fucking recipe

  • Jelle Smith
    Jelle Smith 2 months ago

    got my dough fermenting atm, curious to see how it will look tomorrow afternoon

  • a fucking thumb
    a fucking thumb 2 months ago

    mama mia

  • Dávid Bakó
    Dávid Bakó 2 months ago

    Dislike for pineapple...

  • Chris Cuthbertson
    Chris Cuthbertson 2 months ago

    You really don't need to cook the sauce... it will cook in the oven.

  • Sigurd Roos
    Sigurd Roos 2 months ago

    What do i do if i don't have a pizza stone??

  • Antonio Ciasullo
    Antonio Ciasullo 2 months ago

    What do you preheat too

  • Evan Young
    Evan Young 2 months ago

    Made this today, turned out great! Thanks!

  • iiiHeartTurtles
    iiiHeartTurtles 2 months ago

    How would the dough turn out if half was frozen for later? Would it hold up well?

    OMNIVISION 2 months ago

    I’m surprised there would be so many dislikes, I mean yeah, there 70 thousand likes, but I just found myself surprised so many would find this vid (or kind of video) worth disliking. I love this channel and the style of filming and everything but I know not every bodies gonna like what you do if you’re anybody putting yourself out there to the world. Keep going on this channel and I think people with still keep Binging with Babish for a while.

  • Potassium Cyanide
    Potassium Cyanide 2 months ago

    How about anchovy?

  • Joshua Walters
    Joshua Walters 2 months ago

    Alternatively, just crush the tomatoes in your hands/mix to make the sauce.
    Less stuff to clean and it actually turns out really really good.

  • Alex Santoyo
    Alex Santoyo 2 months ago

    I made this but made it a stuff crust! It’s in the oven right now I’ll update y’all if it’s good

  • Very Snazzy
    Very Snazzy 2 months ago

    Ew who's lazy enough to buy pre-grated cheese? Pizza looks amazing tho, I need to try this 👍👍

  • LLokee
    LLokee 2 months ago

    When you said through that door and pointed you pointed in the actual direction of my front door

    I am scared...

  • Swagger Sonic!
    Swagger Sonic! 2 months ago

    “Porny, steamy cross section”