Pizza is my favorite food in the world.
All right, so first thing we're gonna do is start
with our sauce, right?
So, we put some plump tomatoes through the mill.
Through the food mill.
Food mill, I'm gonna put a little bit of olive oil, right?
We're gonna put a little bit of garlic in there
'cause we like that, oh, maybe a little too much,
but never too much.
There's no such thing.
Okay, never too much garlic, a little bit of salt
and we're gonna put pinch of sugar
'cause I'm a sweet guy, you know what I'm saying?
Aw, yes you are.
It's a baker secret and then some parmesan cheese
and they're gonna stir us up
and you wanna have enough of a snap in the sauce,
but you want to taste the tomato, right?
Sometimes you over doctor the sauce and for me
it depends on the thickness of the dough.
I do different sauces for different thickness of the dough.
Thicknesses of the dough.
So now that we have that,
now we're gonna take our our dough ball,
which we made here and I'm just
gonna put a little bit of flour.
Now, another thing that I learned is that you cannot
do pizza with a rolling pin, okay?
(Rachael laughing) (audience exclaiming)
No really, because what you do is you force
all the air out and when the pizza doesn't hit the stone
or the pin, it's doesn't rise the same.
You wanna have those great bubbles.
You those pockets, those crispy bubbles.
Well, what you could do too is if you wanna roll it out
let the dough sit out a little bit
because then it's gonna proof and rise
and when you wanna put your pizza dough in the oven,
I like to try to put it at like a room temperature
because if the pizza dough is very cold
when it goes into the oven, it's like baking bread,
you need to get that initial rise, right?
Yeah, it seizes up on you, it's tougher.
And that's why I went into the pizza business
because being a baker, I know a lot about dough.
I know a lot about all textures
and temperatures and hydrations.
No kidding cake boss. (audience laughing)
So, I'm spreading my sauce on here.
So, what we're gonna do is because we're gonna talk-
And not too much, you don't want it to be too wet, right?
Exactly and because we're gonna top this
after we're gonna part bake this a little bit,
so that we get the crust, it's gonna pop,
it's gonna have that texture and then we're gonna top it.
So, we let me do a swap. (audience applause)
Okay, so we're gonna pop this guy in there.
We're gonna go into there.
We're gonna put this guy back over here
and now we got a beautiful pizza.
(audience applause)
Look, so you know you already got some crust,
it's got its pop, it's ready to go
and now we're going to add some cheese.
You got mozz.
Put some mozz.
A little ricotta.
You need a spoon for the ricotta?
Yeah, yeah, I got a spoon.
Oh, you got one right there.
I got you, so we're gonna put some meatballs.
You got it.
Bada bing bada boom, a little of the old sausage.
(Rachael laughing) (audience applause)
Some pepperoni.
My gosh.
You know, bada bing bada boom.
I love the new pepperoni that cups up too.
Oh yeah. (audience applause)
Gets so crispy.
So crispy.
So, when you go to your pizzeria
if they don't get the one that-
Hot peppers, that's my favorite.
Yeah, nice.
Gotta put a little riccota.
(audience exclaiming)
Yeah, that's serious.
Bada bing bada boom, okay and then we're gonna hit it
with some parm. Parm!
(audience exclaiming)
And some mozz. Nice.
(audience applause)
And that's a pizza baby. Beautiful.
And they're gonna put this back in the oven.
Beautiful Bud.
And we're gonna cook this.
Which one you going to, up or down?
We go up, that's fine.
Go up top.
You got it, so we'll put it right there.
(audience applause)
We're gonna let that cook.