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  • All right. So in Italy guys, pizza is every day. It's not something we're going to home

  • make for a special occasion or because they have an empty Sunday afternoon. They do it

  • every day because it's that approachable. It's that easy.

  • If you think about the dough, all you need is flour, water, which I know 90 percent of

  • you already have at home, and then a 79 cent packet of yeast. That's how fast the flour

  • comes together, with the yeast, the water, and it makes a homemade dough that's just

  • so much better than buying it anywhere else.

  • When it comes to vegetables, you can clean out your refrigerator. Anything you have,

  • you can turn into a gorgeous pizza or a calzone, and you can eat it for days.

  • The dough itself, can also be put in the refrigerator or even the freezer up to three months. So

  • if you do make a big batch, make sure to store it. Makes complete sense. You always have

  • a little bit on hand. Just de-thaw it and then throw whatever you have in the refrigerator

  • right on top.

  • Making your own tomato sauce, don't even think about going and opening up a jar. It takes

  • no time at all. Most of the tomato sauces out there are raw. They don't even get cooked.

  • All you have to do is just blend together a little garlic, a little chili, some tomato,

  • and you have this gorgeous tomato sauce that can sit on top of any pizza.

  • Now when it comes to meats, anything that's going to take more than seven minutes, you're

  • going to want to cook ahead of time and then just dot it on your pizza, but if it's something

  • like prosciutto, or a little bit of salumi, or salami, or mortadella, all you have to

  • do is lay it right on top completely raw. It will finish cooking in your hot oven.

  • Now you're definitely going to want a pizza stone. You're going to want a good amount

  • of space, and you're absolutely going to want one of these, a rolling pin. It's going to

  • help you get your pizza to a nice even consistency.

  • When it comes to finishing the pizza, definitely snag a little bit of good olive oil, some

  • smoked salt, some flaked smoked salt. It looks like this. Really, really great. It kind of

  • gives the essence of the grill on a homemade pizza. Most homemade pizzas aren't going to

  • get up to the 800, 900 degrees that a professional kitchen will get to, so the smoked salt gives

  • you that smokiness that you wouldn't normally get.

  • I also love, love, love an awesome microplane, so if any type of cheese that just needs a

  • little bit of grating falls like snow. This gives a superfine grade and really helps the

  • texture.

  • Pizza should not just be a special occasion thing or a once in a blue moon. It's an everyday

  • thing. It's a way to utilize what you have in your fridge to have some fun and cook with

  • your families.

  • So, make pizza from scratch. Grab some beautiful sauce. Do it yourself. Finish it up right,

  • and enjoy yourself.

All right. So in Italy guys, pizza is every day. It's not something we're going to home

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