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