4 Levels of Pizza: Amateur to Food Scientist | Epicurious

I'm Stephen and I'm a level 1 chef. I'm Beth and I'm a level 2 chef. I'm Sim Cass and I've been a breaker since 1973 so I came up with this recipe basically every time my friends come over and told me to spend money and I I said no, we are going to make our own and it will cost less than $10. It is a really special recipe because this recipe has my mother-in-law's sauce. Sadie made it to the end. from shaka Sicilia and this recipe is a heart of ole marster this

pizza

has a soft and airy interior with a nice crispy shell and lots of flavor let's start with the dog this is my store bought dough which is nice and Already the dough has to rise, so I'm going to use some active dry yeast in water and let it dissolve.

This is a three day dough and this is the first day, then we'll add our flour. I'm going to mix this with this scraper, the easiest thing to use. I'm going to put my mixer on low. I only have flour in the mixer right now, but add a little salt. I'm going to slowly pour in some olive oil. I'll add the yeast mixture and the dough. It will just come together in a sticky mess, it won't really come together, it will be very messy, you can tell it's very very sticky and that's exactly what you want.

I'm going to cover the dough, put it in the refrigerator overnight and this will If we leave it out of the refrigerator north for 12 to 17 hours, this will develop flavor and when we add it to our dough tomorrow it will add a lot of nice holes in our

pizza

. Now we are going to make our main dog with flour, water, salt and yeast. then we will add the pre from a larger unit. This is the same free ferment that I made before, only this one is 24 hours old and has now developed and as these nice larger holes and lots of flavor, I'm finally going to add some starter, this particular one has been around for about three years, this will add a lot of flavor, this dough will be moist, let's put it on the table, turn the dough on itself to work and it will push it back and forth. on the table now start putting it in itself look now I have a pizza dough right here my whole bowl here we're going to cover it and leave it in the refrigerator overnight and that's going to be another way to get even more flavor into our wrist so now let's start with the sauce this is a store bought sauce this is a tomato and basil this gives it a little bit of the aroma that we're looking for first of all heat the pan and then I'm going to get a good olive oil, since the oil is coming up to temperature so I cut my garlic right into the pan you want your onions to get a little bit of color on my onions and then I put my garlic in that little space.

Now I'm smelling that there is garlic, there is no better smell. I'm going to strain out the crushed tomatoes because I don't really like the taste of seeds in my whole tomatoes, that's good and now I add about half the amount of puree. I put a little on it. oregano in two or three bay leaves. I also like to add a little bit of what is a sauce, a good sticky glue, very good, ground pepper, the same amount of salt and about 10 leaves of fresh basil. I'm going to place it in a mosaic and just pour it like this.

Now I'm going to lower the temperature when it's nice and thick. You know, it's already done. The idea of ​​cooking the sauce for three or four hours is to remove the acidity from the tomatoes. If we put a little sugar we can reduce the cooking time to about an hour and a half hour you can see that the sauce has reduced, its lumps have disappeared and it is ready to go to the top. The next step for the pizza is to prepare the cheese. I like to use the narrow part of the skin to make it a little healthier.

I only use whole milk mozzarella. I really don't think if you're eating pizza you should worry about a diet and it tastes so much better. Good mozzarella, I buy a slice and I think it should be. round like a pizza well that's the grated parmesan I think the pecorino Romano has a better flavor than the parmesan and I like to put the peeled parmesan in the center then I like to put some Pease bells on it very very creamy cheese you can't get too much cheese on a pizza , so now let's prepare our ingredients, we have some fresh pepper, we will use about half of each, this is just so we can add a little color if you are a professional like me.

I know you want to keep your fingers out of the way. Okay, that was close. I tried including the seeds in there, it looks done, so now let's get to the pre-cooked mushrooms. Most of the ingredients are pre-cooked. Look at it, fingers. I feel like there is somewhere. like a chef who is mixing everything I put on the pizza is basil. My husband Richie doesn't like anything on his pizza, so this pizza I'm making for him, calamari, olives, make sure he has no seeds, the sausages, put them in the oven. through them I like it a little long now let's put our peeps together here is our dough it waited for us 24 hours all we have to do is pinch a piece and then I put a lot of flour to make the dough less sticky and it's really very easy roll out Mallory, please don't put in as much flour as I do, they won't push down with my fingers and you should have air bubbles at this stage.

I like to let gravity do the work. Basically, I want to lift my pizza off the counter and place it directly on my stone, so I deliberately shaped it like a Christmas stocking. It doesn't have to look like a perfect rectangle or a perfect circle. The bullet has to taste really real. well, it looks good. I never put oil on my dog. I always put oil on the dog. It could go with parmesan in some. I did it. I like to start with the mutts instead of the sauce because the sauce makes the middle of the pizza a little soggy. continue first now we want to add the sauce people make a mistake here too much sauce um you don't want to be too stingy with the sauce I don't really spread it I leave it in pieces it looks good I like it to leave a border now we add the parmesan cheese in the middle for my first bite, then I'm going to put on my mozzarella and then I'm going to put on some bill payments.

The bell payment melts like it has cream. Think about it if you want. If you feel like it, you can do yourself a favor and stuff some cheese in the crust so that when you bite into the crust there is a little surprise inside. Now we want to grab our mixed vegetables and throw them on the pizza. I'm not going to cut. the mushrooms and leave in large chunks a couple of olives the sausages like this, then I like to put them back in oil on the edges, the olive oil around the edges will make the edges nice and crispy, they look professionally done I think We're now ready to put it in the oven, we'll put it at 450 degrees Fahrenheit for about 10 to 12 minutes and see if it's ready to rock and roll and this is my pizza oven at 500 degrees 12 minutes and it's perfect. so our pizza is fresh out of the oven, I put it in for three more minutes, just a kind of crust to make it a little crispier to my liking mmm, this oven here imitates a wood oven, approximately three minutes later we are going to prepare this pizza. rel, you know, I'm a big fan of a lot of color on a pizza.

I don't like it, cheap, tasteless, look this one gets darker around the edges, okay, let's top it off with the arugula and a little extra virgin olive. oil on the outside pepper a little more salt basil break it up there sorry the first thing you smell when it comes to the table is just sauce cheese and basil on this pizza because it's Richie's favorite so here's a pizza for my Richie, looks good I think it looks delicious and I know it tastes delicious it looks good if I do say so myself now I'm going to go get this hmm okay that's great it has the features of a Sadie's sauce wood floor good mass, there is nothing better than this.

I'm going to be my Tinder profile, in this photo alone we saw three different chefs making three different pizzas. Making pizza dough involves a fermentation reaction. It carries out a series of chemical reactions that take the sugars naturally found in flour and convert them into carbon dioxide, ethyl alcohol, and flavoring compounds. Pizza dough is leavened with yeast, the carbon dioxide produced by the yeast helps leaven the pizza dough as it bakes. Stephan used a store-bought pizza dough that had yeast in the ingredients. Beth made homemade pizza dough and mixed it with active dry yeast. nice and bubbly to me, by adding water to the dry yeast you can hydrate it and then mix in some flour to start the fermentation reaction.

Sim used pre-fermented starters in his pizza dough, if you could put more pre-fermented you would get a much more flavored pre-fermented starters start the fermentation process before they are mixed with the pizza dough ingredients. Starting this process early develops flavor compounds in the starter and this can be done over a period of years, as we saw in The Sims starter in this particular. has been around for about 3 years, we can add that it goes back to pizza dough to provide a complex flavor profile. Protein provides viscoelasticity to bread dough. Using a high protein flour like Sim did will cause the dough to stretch and rise when baked.

The flour should be flour with a high gluten content and will give us a nice elastic dog. Using a moderate protein flour like Beth did will not provide as much elasticity in the bread dough, it will create as much puffiness or air bubbles in the final product. What I like about this. The recipe is that the dough does not grow again. All of our chefs used a tomato-based sauce on their pizza. Stephan used a jarred sauce. Bethan Sims both made homemade tomato sauce with canned tomatoes. Canned tomatoes are picked at their peak of ripeness, which means the starches and tomatoes have been converted to sugars and the tomatoes in our cans are quite sweet.

The fresh tomatoes in your supermarket may not be at their peak of ripeness, which means they may not ultimately be sweet. Stephan used pre-shredded low-fat mozzarella cheese in his pizza preparation. -Grated cheeses are coated with an anti-caking agent that helps ensure that they do not clump or cake during storage. When heated in an oven, the cheese will hold its shape and create an even layer on the pizza. Stephan chose a low-fat cheese to top this pizza with the skin part to make it a little healthier. Mozzarellas with less fat separate more easily when exposed to heat, creating an oily layer on the top of the pizza.

Betty used whole milk mozzarella and classified it by On the other hand, she only used whole milk mozzarella. These two factors improve the ability to melt the cheese on the pizza. She also added pecorino, which will add another layer of flavor. You can't put too much cheese on a pizza. Sam intentionally scaled three different cheeses on top of his. pizza, this will give you a unique dining experience as you try different cheeses while eating a slice, thinking a little ahead all the time when you do this when you roll the pizza dough, the elastic nature of the gluten in the dough rolls back into shape original creating a thicker crust.

Nobody likes having known the pizza myth. When you stretch pizza dough, we can stretch the gluten and create a thinner crust. The reason this is so stretchy is because of all that high gluten flour and everything. the gluten we develop there at the table this way when we add toppings to the dough we want to prevent it from going saggy. One way to do this is by adding a layer of cheese before adding the sauce like Beth did at Tsim in the pan in the middle of the dough. The pizza is a little soft if you put it first.

Another way to do it is to precook the ingredients like Sim did. Most of the ingredients are pre-kuk. Pre-cooking our ingredients draws out some of the moisture creating a nice crispy crust using rock ingredients like Steven. This can allow moisture to seep in and create a soggy crust. Well, that was close. Stephen and Beth used the highest temperature in their oven to create a crispy pizza cooked for a longer period of time. It's about 500 degrees, and Sim used a specialized pizza. oven which has a much higher temperature than a home oven and can cook the pizza in just minutes to create a really crispy crust.

This oven here imitates a wood oven. Everyone has their own preferences when making pizza, whether thin or thick crust, using different toppings or cheeses, there is a lot to learn from pizza preparation methods.