I’ll be back tomorrow with a regular blog but until then Avie and I made a video about how we make pizza which you should use with the pizza dough recipe I gave you before and which I will repeat below. Happy friday!
BTW: I didn’t edit that video, I just threw three shots together. I didn’t even watch it more than the first three or four minutes. If it sucks, I don’t care.
Pizza Recipe:
3 cups of all purpose flour
1.25 cups of water
1 packet of yeast (or 1 tsp)
1 tsp of salt (or 1/2 TBS of kosher salt)
1 TBS of sugar
1 TBS of olive oil
Mix all of that in a bowl. Don’t knead it. Just make sure everything is fully incorporated. Leave it out on the counter for a few hours. Then put it in the fridge. The next day take a big ass hunk out with your bare hands. By hunk, I don’t mean Chris Hemsworth, I mean like the size of an apple. Throw that on your counter, sprinkle with flour, then (and this is the REAL secret) form a “gluten cloak” by stretching the top of the dough over and under. Maybe I should make a video. Google “gluten cloak” and you’ll see what I mean.
Let that rest on your counter for like an hour. Heat the oven as hot as it will go and make sure you have a huge baking stone, not one of those tiny little round stones, a big square one. You need this. You DESERVE this stone because it will make amazing pizza.
Form your pizza shape by slowly rounding off the dough like you’re doing a broady – grip the steering wheel and go round and round. Then top the dough with some bad ass toppings. I suggest PB&J: pineapple, bacon, and jalapenos. Don’t fucking @ me about hating pineapple on pizza. This isn’t up for debate.
Not what I was expecting on this blog but one that I really enjoyed watching. Though I think you forgot to add one important part. We need to know how to fit that pizza inside a jacket and the perfect throwing technique which will land it on the next United manager.
Excellently done – made a decent Arsenal history reference without overreaching!
I love pineapple on pizza! True story: the “Hawaiian” pizza was invented / first made in Canada. It’s funny how polarizing it is when people bring up pineapple as an ingredient.
I haven’t watched the video yet, but I will. I think I’ve shared this link here before, but if you enjoy cooking, learning new recipes or rethinking old ones, Chef John’s videos at foodwishes.com are awesome:
https://foodwishes.blogspot.com/
Pineapple shouldn’t be within 100 miles of a pizza. I’d rather have anchovies.
(hey… let people enjoy whatever food they want)
I’ll second this. It’s so much wrong.
Here’s a cool thing: don’t get any! More for me!
Capers, slivers of red onions, fresh dill, shaved parmagiano reggiano and smoked salmon on a thin, well, done crust.
I would eat that 2-3 times a week on trips to Vancouver Island.
I have tried tried tried to like smoked salmon on pizza and man it really doesn’t agree with me. Buy this does sound delicious!
If you were to create a pizza named for Arsene Wenger, what ingredients would it have?
Tarte flambee is the alsacian national pizza – it is a creme fraiche pizza with onions and lardons (bacon).
But I think Wenger would do a vegan sweet onion and balsamic reduction pizza.
F$&k dude, you never cease to amaze.
Spot on, it’s called Flamkucchen, I believe.
Never been to France outside of Paris, but my desire to visit Alsace Lorraine has been stoked ever since I’ve come to know and admire the Great Man. I had it once in Munich, a Bavarian version made with sour dough and Black Forest ham (what else?). No pineapple, but it was delicious!
Flammkuchen is the German name.
Great pizzaiolo technique for both making the dough balls and stretching the dough. You could moonlight at Canada’s equivalent Franca Manca.