In this episode I use a mixer I stare at a
blender I throw some dough in the air oh
yeah and I also show you the make this
tasty pizza and cut it right down the center
and welcome back to moore approved I'm
James in today I'm showing you how to
make pizza with my all-purpose dough
recipe if you haven't watched that one
make sure you check it out it'll be a
little bit more in depth as to how to
put all the ingredients together just
give you a little bit of an overview I'm
just going to go over the ingredients
today and then we're going to divide it
up and get started on the pizza we're
also going to be making our own pizza
sauce and instead of actually using it
from a jar we're actually going to be
using a can of crushed tomatoes adding a
couple of seasonings blending it up and
it will be ready to go as a nice dipping
marinara sauce or just a regular
all-purpose pizza sauce for this recipe
you're going to need 1 teaspoon of an
instant rice yeast one-and-a-half
teaspoons of granulated sugar 3
tablespoons of olive oil I like to use
filippo berio you'll need 2 cups of warm
water make sure it's not hot otherwise
it will kill the yeast and it's not
going to rise when it comes to the
flower you need to use a bread flour I
like to use King Arthur you need one
pound 12 ounces last but not least
you're going to want to use one and
three quarters teaspoons of salt so now
that all the ingredients are in to my
bowl I'm gonna go ahead mix this for
12 minutes when it's done i'm going to
divide this into 3 15 ounce dough balls
those 15 ounce dough balls are perfect
for a 14 inch pizza and i will be using
a 14-inch non-stick pan for my pizzas so
just in case you're wondering you'll get
three of these bad boys out of one of
these now that i do is finish mixing
we'll go ahead and get started let's go
ahead and start dividing it and I was at
14 and three quarters on my first try
and 15 and a quarter 15 or third that'll
be just fine so I'm just going to go
ahead ball that up I've a little mixing
bowl right here I put a little bit of
olive oil on the inside I'm just going
to put the top in
pull it back up and it's coated on the
top and the bottom now with olive oil
I'm going to go ahead and divide this
into 15 ounce dough balls as well and then
we're going to go ahead and lightly oil
those and cover with some plastic wrap
we're going to check on it in 45 minutes
to an hour should be about doubled in
size and we can get started making our
pizza while we're waiting for the
dough to rise I'm going to go ahead and
whip up a really quick pizza sauce so
for this all we're going to need is a
can of diced tomatoes I found some that
has some oregano some garlic and some
basil in it so that gets me one step
ahead of the competition you'll also
need some seasonings I recommend in
1/8 the teaspoon of white pepper in
1/8 of a teaspoon of onion powder a
quarter of a teaspoon of garlic powder a
1/4 teaspoon additional oregano
and then you're also going to want to
put in about a half a teaspoon of
Italian seasonings and some fresh ground
pepper this is going to go pretty quick
you're only going to need a couple of
pulses to get it to a nice medium
consistency and voila we're done so once
your dough has risen up you're going to
want to take and just push down a little
bit flour down a solid surface gently
lift your pizza out and you're going to
want to take and form your crust doesn't
need to be too big this will rise up
pretty decently in the oven and you're
going to want to push out as many air
bubbles as you possibly can take a pan
pre oil it set the pizza right smack dab
in the center and then slowly work your
way out and stretch that pizza or you
can do it this way and then toss it in the air
once or twice and then set that bad boy
in there all right now if it gets over
stretched a little bit that's not too
big of a deal just sort of jockey things
around a little bit so it fills out
nicely and I'm actually going to put
this up all the way up to the edges so I
have a nice thick crust I like crust and
then for any remaining sections where
you have these bubbles you're just going
to want to take a fork and dock it now
this will help the trapped air escape so
you don't have as many bubbles in your
pizza as you're cooking it now it's time
for the pasta sauce or pizza sauce or
marinara sauce whatever you have is when
we rip together just going to put a nice
little generous portion right in the
center there and then just use a
spoon or a ladle spread that around and I
think I want a little bit more sauce on
that so just put it right in the center
again and work your way from the center
to the outside there we go bring it
right up to the edges of that crust now
this is 11 ounces of cheese you can get
away with more actually get away a
little bit less I like cheesy pizza so
you could probably get away with eight
or ten if you really wanted to but if
you like a nice cheesy pizza I suggest
11 to 12 maybe even 14 sort of spread
that around nicely now this is the point
where you put whatever toppings you want
on there I have some pepperoni so we're
going to make this an extra pepperoni
pizza here let's go ahead and spread
them out it doesn't really matter what
pepperoni you use I believe this is a
sugardale pepperoni I got it in a big
bag and I actually like to divide that
up and freeze it in smaller portions so
that why would I make pizza I always have
pepperoni on hand there we go the pizza
is all ready to put in the oven I have
my oven preheated to 500 degrees and I'm
going to put this on the middle rack and
I'm going to check it after about 10
minutes you want to keep an eye on the
crust when the crust starts turning
brown
on top its most likely done you can lift
up the edge and look at the bottom if
you're using a nonstick pan you want to
look at the bottom of your pizza to make
sure that it is not getting too dark
when the bottom of the pizza starts
getting dark pull it out if the top if
the pizza starts getting pretty dark
pull it out so if you see anything any
area of this pizza starting to get too
dark it is time to take it out so let's
go ahead and pop this in and the pizza
out of the oven it looks absolutely
fantastic I think that's turned out just
right remember if you see bubbles coming
up you use a fork and push them down so
you just sort of pierce that with the
tip of your fork and keep moving around
and they'll cook more evenly on the
bottom and you won't have bubbles with
no cheese on the top of them now that we have
it out of the pan we can go ahead and
cut it we're going to cut this into
eight pieces so just make two series of
"X"s right on that pizza and you're
done look at the bottom of that nice and
golden brown and thanks for watching
Moore Approved I'm James till next time see
you then I'm going to go eat some pizza
now