Subtitles section Play video Print subtitles 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.