0:01 hey folks this week's episode of basics
0:03 with babish is sponsored by blue apron
0:04 the first hundred people to sign up
0:06 using the link in this video's
0:07 description will get 60 dollars off
0:09 their first three weeks I'm gonna make a
0:10 super easy weeknight pizza with blue
0:12 apron later on but for now we're doing
0:15 some seriously perfect pan pizza let's
0:16 get down to basics [Music]
0:31 all right so first things first we got
0:33 to make us some proper pizza dough into
0:35 a nice big ol bowl goes about 16 ounces
0:37 of flour that we're gonna whisk together
0:39 with two teaspoons of kosher salt and
0:41 two and a quarter teaspoons of active
0:43 dry yeast to this we are adding roughly
0:45 11 ounces of room-temperature water and
0:47 mixing together with a wooden spoon
0:50 until a nice shaggy dough forms a no dry
0:52 clumped up jiminy crickets add back a
0:53 little splash of flour to make up for
0:55 that incident and stir or knead with
0:57 your hands until no dry flour remains
1:00 this is almost like no need bread dough
1:01 and that we are just trying to hydrate
1:03 the flour and then we're gonna let time
1:05 and science do the kneading for us so
1:06 once that all just comes together we're
1:08 going to generously oil a medium bowl
1:10 with olive oil make sure that is good
1:12 and lubed deposit the pizza dough inside
1:14 cover and let rest at room temperature
1:16 for 18 to 24 hours you can do whatever
1:18 you want during this time I'm gonna go
1:22 watch Frasier all right 50 episodes
1:24 later it's about two seasons you can see
1:25 that our dough is nice and risen and
1:27 bubbly we're going to turn it out onto a
1:29 well floured worktop and since this is
1:31 just enough dough to make to 10-inch
1:33 pizzas we're going to divide this in
1:35 half using a bench scraper and start to
1:36 fit these guys into their respective
1:38 containers first up I'm gonna go with
1:40 cast iron this is not only going to look
1:42 the coolest it's going to give us the
1:44 best crust I'm gonna pour two to three
1:45 tablespoons worth into the bottom of the
1:47 pan drop in the dough and start coaxing
1:49 it out into the corners using my fingers
1:51 and fists then we're covering with
1:53 plastic wrap and letting rest at room
1:54 temperature for at least one hour or
1:57 until doubled in size another perfectly
1:58 viable option for pan pizza is the
2:01 humble pie plate glass is just not gonna
2:03 give you the same crust as cast iron but
2:04 it's perfectly acceptable if you're in a
2:06 pinch same procedure just press the
2:08 dough out into the corners cover it up
2:09 and let it rest for an hour another
2:11 great option is the quarter-sized rimmed
2:13 baking sheet for this we're going to use
2:15 the whole recipe of dough and due to its
2:17 rectangular shape we're definitely not
2:18 going to be able to stretch the dough
2:20 all the way out into the corners just do
2:21 the best that you can cover it up
2:23 yada-yada-yada let it rest for one hour
2:25 after which the gluten will have relaxed
2:26 and you'll be able to stretch it the
2:28 rest of the way the time in which your
2:29 dough Rises is the perfect time to make
2:31 tomato sauce so into the bowl of a food
2:33 processor goes one 28-ounce can of
2:36 peeled san marzano tomatoes 2 or 3
2:38 roughly chopped cloves of garlic
2:40 how garlicky you like it a nice little
2:41 shake of oregano a nice little shake of
2:43 thumb we got to get this open first
2:45 let's just a bit a little shake of dried
2:47 basil a sprinkle of red pepper flakes
2:49 some salt and freshly ground pepper then
2:50 we're going to lid this up and just
2:53 pulse it a few times and to probably
2:55 help if we plugged it in right and yeah
2:56 we're just pulsing this a few time know
2:58 what's going on here is there something
3:00 wrong with me no my food processors
3:02 busted so let's get out this little hand
3:04 blender thing this is going to do just
3:06 as wonderful a job just pull some grind
3:07 up your tomatoes until it's a relatively
3:09 smooth puree and add a splash of olive
3:11 oil if you like for a little extra
3:12 flavor and then we're not even gonna
3:14 cook this I've been enjoying raw tomato
3:15 sauce and my pizza recently I think you
3:16 will too
3:18 now spiritually I'm trying to emulate
3:20 Spring Street pizza with this recipe and
3:22 that means having curled up pepperoni if
3:24 you can find a natural casing pepperoni
3:26 like this one make sure you feed a slice
3:27 to your cameraman and you will be
3:28 blessed with greasy little pepperoni
3:31 cups now our dough is done resting and
3:32 as you can see it needs very little
3:34 coaxing to fill our vessel of choice so
3:36 we're just gonna tease it down with our
3:38 fingers before saucing and cheesing
3:39 don't go too crazy with the tomato sauce
3:41 nobody likes it over sauce to pie if you
3:43 do you're kind of weird spread it all
3:44 the way to the edge and then as you can
3:46 see we're shredding some low-moisture
3:48 full fat mozzarella which as you can see
3:50 is much easier to shred and spread when
3:52 you've let it sit in the freezer for
3:54 about 30 minutes make sure you spread
3:55 your cheese all the way to the edge
3:56 that's how you get the brown crunchy
3:59 bits on the outside top it up the Sapiro
4:00 knee and then it's always a nice bonus
4:02 to scatter some fresh basil across the
4:04 top of your pie now we've had our oven
4:06 preheating at maximum temperature for
4:09 one hour with a pizza stone inside so
4:10 our pizza should emerge beautifully
4:13 cooked after only 15 minutes just run a
4:14 knife around the outside extract to your
4:17 table top and let it rest even if you do
4:18 take a moment to gaze at its crunchy
4:20 underbelly then right before serving hit
4:22 it with some freshly grated Parmesan
4:24 after its rested about 5 minutes we're
4:26 ready to cut into slices and there you
4:28 have it easily some of the best pizza to
4:30 ever come out of my oven totally worth
4:31 destroying the roof of your mouth for
4:33 next up we've got our cast iron pizza
4:35 and the procedure is very much the same
4:37 but as I discovered it was easier to
4:39 coax out into the corners using some
4:41 lightly floured fingers sauce cheese
4:43 pepperoni basil and a little glug of
4:45 olive oil if you're feeling frisky this
4:46 pizza might cook a little more quickly
4:48 by virtue of the cast iron so check
4:49 after a
4:51 into 12 minutes as you can see the
4:52 results are very similar but the proof
4:54 is in the pudding and by putting I mean
4:56 and crest this one's got a spectacular
4:58 almost buttery crunch that you're just
4:59 not gonna get any other way
5:02 cast-iron is the apex predator of the
5:04 home pan pizza jungle but it also
5:06 responds very well to the GRANDMONT
5:08 treatment aka the rim baking sheet
5:10 same exact procedure but we're done cook
5:13 it a little slower a little lower at 450
5:15 degrees Fahrenheit for up to 20 minutes
5:17 until the cheese is bubbly brown and the
5:19 crust is crisp and there you have it
5:21 three ways to make an astonishingly good
5:23 pizza at home largely thanks to food
5:25 scientist J Kenji Lopez alts crust is
5:28 thick but light airy and crunchy and the
5:30 sauce tastes like the real deal New York
5:32 stuff now let's say you don't have 18
5:34 hours to let pizza dough ferment that's
5:36 where blue apron comes in with their
5:37 weeknight tsukimi pizza you can have
5:39 this version on your table ready in less
5:41 than an hour all their meals are
5:43 perfectly portioned minimized food waste
5:45 and prices start as seven dollars and
5:47 forty nine cents per serving every week
5:49 there's 16 different recipes to choose
5:51 from with any combination available for
5:53 plans that serve either two or four
5:54 people the fresh ingredients and easy to
5:56 follow recipe cards arrive in a
5:58 refrigerated box so they'll stay fresh
6:00 even if you're not home when your
6:01 package arrives blue apron makes it
6:03 super easy to build your confidence in
6:05 the kitchen learn new techniques cook
6:07 better and cook more often and the first
6:09 hundred people to sign up using the link
6:10 in this video's description will get
6:12 sixty dollars off your first three weeks
6:14 of blue apron so what are you waiting
6:17 for give it a shot and get cooking you
6:18 you [Music]
