Hilah: Hey dudes. I'm Hilah. Welcome to Hilah Cooking. Today, I have a
very special guest who is the pizza expert and he's going to
show you how to make homemade pizza at home. All right, so
here's Brandon and him and his brother are from Detroit.
Brandon: Yes.
Hilah: And you all just started a pizza trailer called Via 313.
Brandon: Correct.
Hilah: Because 313 is Detroit's original area code.
Brandon: That's so smart.
Hilah: Good. All right, so we're going to make pizza today. You all
specialize in Detroit style, so tell me about that.
Brandon: Well, Detroit style is made with blue steel pans to make on a
Sicilian styled pie, but we put the sauce on top, caramelized
cheese all the way around, and we get four squares out of it.
Hilah: God, sounds yummy as hell.
Brandon: And it's so good.
Hilah: All right, but I don't have a pizza pan. What do we do?
Brandon: We're just going to make it happen with what we got in the
kitchen.
Hilah: Sweet! I love that. Awesome, let's make some dough.
Brandon: All right.
Hilah: All right, so we got just a few ingredients here. It's not like
it's that complicated it seems like.
Brandon: It's pretty easy.
Hilah: Okay, cool. So you all do use bread flour.
Brandon: Yes.
Hilah: That's the key thing, right?
Brandon: Yeah, a lot better than all-purpose flour. Most people buy all-
purpose flour and you don't get the same rise out of the dough.
Hilah: Okay. And then we've got some dry yeast. Now is this what you
all use in . . .
Brandon: In the trailer we use active dry yeast, but at home instant dry
yeast is a little bit better. It's a little user friendly.
Hilah: Okay, all right. So this recipe is a little modified from what
they actually do so that we can make homemade pizza at home.
Brandon: Yes.
Hilah: All right. So I've got my stand mixer here and I've got a bread
hook on this so we can use this for kneading. If people don't
have that, they can't just knead it by hand I guess.
Brandon: Yeah, be old school like that.
Hilah: Where did I get muscles?
Brandon: Yeah.
Hilah: So we're just going to put all this stuff in and turn on the
thingy.
Brandon: Yeah, that's pretty easy.
Hilah: Cool. So we got our yeast and we're going to put it in with the
flour. Stop me when I hook up.
Brandon: I'll slap the shit out of you.
Hilah: Okay, cool. Salt and sugar. And then . . .
Brandon: So far.
Hilah: So far, so good.
Brandon: So far.
Hilah: Okay, cool. And then oil in there too?
Brandon: Yeah, did all right so far.
Hilah: Thanks professor. Okay, and then I'm going to put this in here.
Okay, and then what is it?
Brandon: Yeah.
Hilah: And turn this on?
Brandon: Yes.
Hilah: Okay, so this . . . Well, now it'll just go and it'll start to
kind of like . . .
Brandon: Yeah, it'll start to ball up and you'll be able to tell once it
becomes one . . .
Hilah: Okay.
Brandon: . . . etc. It's very loose right now obviously.
Hilah: All right. So we'll just let it go for a few minutes and then
we'll come back and take a look at it.
Brandon: Yeah, I would say five to six minutes is pretty standard.
Hilah: Okay. Yeah, it's already changing, cool. Okay. So it's been
like five minutes or something.
Brandon: Yeah.
Hilah: Look at that.
Brandon: Yeah, it should be nice on the hands. It shouldn't stick to
your fingers too bad. If it does, just throw some more flour in
there.
Hilah: Yeah, we added maybe a couple extra teaspoons I guess.
Brandon: Yeah, just make it easy to handle for yourself.
Hilah: Okay. Now we've got some flour on our bitch as they call it in
the restaurant.
Brandon: Yes, bitch flour. Yes, that's the fancy words for it.
Hilah: It's just flour on the counter top.
Brandon: This recipe should make enough for five or six pizzas.
Hilah: Okay.
Brandon: You can cut it.
Hilah: Okay.
Brandon: Yeah, and [inaudible 00:03:36].
Hilah: Pizza party! So I'll do six.
Brandon: Make it four.
Hilah: Make it four, okay.
Brandon: So it'll be a little bit thicker.
Hilah: Okay. Wow, it cuts really nice.
Brandon: Yeah, it's got a nice feel to it.
Hilah: And then what do you just kind of . . .
Brandon: Well, you can ball it like this. Pull it over like that. You
pull the sides and I'll pinch it at the bottom, and then make
sure you cap it like that. That's what they call it.
Hilah: Kind of like pinch it.
Brandon: Yeah, and then the other nice restaurant ball.
Hilah: Ooh! Cutsie tootsie.
Brandon: You do another one. I'll do another one.
Hilah: Okay.
Brandon: I think yours actually looks nicer than mine.
Hilah: I'm a girl.
Brandon: That's what happens.
Hilah: So then we'll put these in the fridge and that's an important
thing that you all make sure to let it kind of rest over time.
Brandon: Yeah, I like to give it a good 12 or 24 hours to rest, gives it
a nice flavor.
Hilah: Okay, cool, so start this a day ahead people.
Brandon: Yes, plan ahead.
Hilah: Okay. Well, this one's not quite as pretty. Let's use this one.
It's the prettiest.
Brandon: Yeah, thank you. I did that.
Hilah: I noticed. And then I'll just kind of, I guess, a little oil in
here.
Brandon: Yeah, throw a little oil in there so it doesn't still too bad
and it'll be easier to handle tomorrow. It won't . . .
Hilah: Stick to the . . .
Brandon: Yeah.
Hilah: Okay. And keep it from getting like a dry out skin here.
Brandon: Yeah, obviously covering it so it won't dry out too bad, but
Hilah: All right. So then we'll put this in the fridge and then I'll
get you back here tomorrow.
Brandon: I'll meet you tomorrow.
Hilah: Okay, cool.
Brandon: Maybe, I don't know.
Hilah: Well, if you're not drunk. Okay, so here we are again. Nice
outfit.
Brandon: Thank you.
Hilah: He did not spend the night here.
Brandon: Yeah.
Hilah: Okay. So we got our raised doughs.
Brandon: Yeah, and what you want to do is kind of make love to it. Don't
go in there and bang it all out. Just the more you mess it up
the harder it'll be.
Hilah: Am I messing it up?
Brandon: You're destroying it.
Hilah: Oh, God. I am. I'm sorry.
Brandon: There you go.
Hilah: Okay. Because we don't want to like bust all the air out,
right?
Brandon: No, well again, the easier it is to handle right here.
Hilah: Okay.
Brandon: So what you want to do is make a little crust. So imagine a
pizza on your table.
Hilah: Okay.
Brandon: Come on, get with it.
Hilah: Okay. I was going to watch. I don't make it.
Brandon: No, make a little crust.
Hilah: Okay. Flip it over.
Brandon: Yeah.
Hilah: And then . . .
Brandon: Keep doing it.
Hilah: Okay.
Brandon: Now, flip it over again. All right. You can push out the gas in
the middle, but don't mess up the crust that you started.
Hilah: Okay. Yours looks better than mine.
Brandon: Now use your knuckles to stretch it. Just pull it apart and
then you can [inaudible 00:06:10] . . .
Hilah: Oh!
Brandon: Ah, geez!
Hilah: Party foul. Pizza party foul.
Brandon: Yes, you can stretch it about [inaudible 00:06:20] apart like
that. Put your hand back and stretch it. Put your hand back,
just pull it apart with your knuckles like that. There you go.
That ain't going to tear on you.
Hilah: Okay. This pretty cool.
Brandon: Yeah, I think this is the most intimidating part that people
get a little freaked out about making pizza. And if it does tear
on you, just pinch it together and there you go.
Hilah: Okay. Just patch it?
Brandon: Yeah, just patch it together.
Hilah: You did that on purpose . . .
Brandon: I did that on . . .
Hilah: . . . to show us how to fix it.
Brandon: Yeah, exactly.
Hilah: Okay.
Brandon: That's what I tell people.
Hilah: Cool.
Brandon: Keep stretching with your knuckles until you get about a 12
inch pie. I think yours is pretty good actually.
Hilah: Yeah, it's not [inaudible 00:06:56] round.
Brandon: Let's destroy it, so we can be done with it.
Hilah: It's the pizza expert, okay?
Brandon: Yeah, I'm done with it and so that's good.
Hilah: Okay. We just don't need one anyway.
Brandon: That's good, yeah.
Hilah: Okay.
Brandon: Because I'm not hungry. All right. We can use that.
Hilah: Okay. So now we put some toppings on.
Brandon: Yeah, so let's go ahead and put a little flour on this. Most
people don't have these at home.
Hilah: Right.
Brandon: You can use just a cardboard box and throw a little flour on
the cart. I'm not hungry.
Brandon: Geez! A fucking shit show over here. So no matter what you do
it's going to lose its shape and form. So once you get it on
your cardboard box or if you're fancy and have a [inaudible
00:07:40] at home just pull it back out and restructure it to a
nice round size. I won't keep saying pie because most people
here in Texas don't call it a pie.
Hilah: Right. Yankee.
Brandon: There it is.
Hilah: Just kidding. Welcome Yankee.
Brandon: I don't have ten years underneath from some [inaudible
00:07:57] Yankee.
Hilah: Okay. Wow!
Brandon: That's a good start right there.
Hilah: That looks awesome.
Brandon: Yeah.
Hilah: Okay. So we'll get some sauce and cheeses.
Brandon: Yeah, I don't know where it's at.
Hilah: Oh, you know what? I made sauce.
Brandon: Where is it? There it is. It's a little easier if you put it in
the center.
Hilah: Okay.
Brandon: I put a pretty good mound in the center all the time and just
kind of swirl it out into the crust. You should be able to see
where your crust was.
Hilah: And I can see it on mine, yeah.
Brandon: Yeah, a little bit. If you have an imagination just make it
happen.
Hilah: So we don't want to like saturate it.
Brandon: No, just give it a good . . . And sometimes it's better to put
a little bit up at the top because it'll all kind of bleed
through the center once it starts baking.
Hilah: Oh, okay. A little heavier on the edges.
Brandon: So I like to put a little . . . Yeah, a little heavier on the
edges especially because the crust tends to dry out a little
bit.
Hilah: Okay.
Brandon: And then just let it kind of bleed through, through the center.
Hilah: Cool.
Brandon: So that's the beautiful saucing.
Hilah: Awesome. And then the cheesing happens next.
Brandon: Yeah.
Hilah: All right. We got our moz.
Brandon: Yeah, we'll do it together.
Hilah: Okay.
Brandon: This is a whole milk mozzarella. It bakes up a little bit
nicer. It's got a little bit higher fat content than like a
Kraft, a little moister cheese that you'd get at . . . you know?
Hilah: Like pre-shredded kind of stuff.
Brandon: Yeah, if you want to be cheap. It's like a buck more a pound,
but you'll taste the quality. It's already got a nice salt
content so it'll pull the mozzarella flavor out of it.
Hilah: Yum.
Brandon: Again, kind of the same with the sauce. With the cheese you
want to put a little bit more around the edges.
Hilah: Okay.
Brandon: Not hit the crust, but let it kind of bleed through. It'll all
melt towards the center. That's pretty good right there.
Hilah: Cool. So we got our moz, now we get our pepps.
Brandon: Yes.
Hilah: Cool. And this is some kind of . . .
Brandon: These are natural casing pepperonis. This is what we use back
in Michigan and we're trying to bring a little flavor back to
Texas from Detroit. These will shrink up, cup and charr. We call
them grease cups back at home.
Hilah: Mm! I love that kind.
Brandon: Yes, but you don't find it around here too much though.
Hilah: Cool.
Brandon: Just whatever you want to do.
Hilah: Just get it on there.
Brandon: Who cares?
Hilah: Jesus.
Brandon: Whatever. There it is.
Hilah: Show is over.
Brandon: Here. Just put some so it's not on the crust though. But for
real, these will melt, cook up nice, so whatever. It doesn't
have to be pretty because they'll do their own thing.
Hilah: All right. Let's put it in the oven.
Brandon: That's beautiful. So again, we're using our fancy peel from the
restaurant or the trailer. We have a stone in here. It's
preheated about 550 degrees. If you give it a good shake, again,
if you're using a pizza box at home, you could use a little bit
of flour on the box and just kind of give it a good shaking on
there, make love to it, and let it do its thing. It should take
about ten minutes and it should be ready to go.
Hilah: Okay, cool. If people don't have a pizza stone, what can they
use?
Brandon: A pizza stone, you can use just a regular aluminum sheet pan.
This cooks up real nicely. You'll get a nice crisp on the bottom
or as you said we could use a cast-iron upside down, make a mini
personal pie.
Hilah: A smaller one.
Brandon: Yeah.
Hilah: Cool.
Brandon: But stone works the best. They're only about 15 bucks.
Hilah: Awesome.
Brandon: And a local art shop.
Hilah: Voila! Awesome. Okay.
Brandon: Now you're cutting it now so go ahead.
Hilah: I have to cut it?
Brandon: Yeah, cut it in eighths, cut it in half.
Hilah: Okay.
Brandon: Just, you know . . .
Hilah: My girl muscles are tiny.
Brandon: Put those mashed potatoes into it. Don't do that. All right.
This is sad.
Brandon: Forget it. So we'll cut it in half.
Hilah: Let's have a man do it.
Brandon: Yes.
Hilah: Okay.
Brandon: I can't guarantee you get a . . .
Hilah: So not like back and forth and sawing it.
Brandon: No, don't do that because you'll have 18 different pieces out
of that.
Hilah: Okay.
Brandon: So this is what we have here.
Hilah: Cheers.
Brandon: Beautiful, cheers.
Hilah: Yay! Mm.
Brandon: Everything is good except for the sauce. I don't know what
happened.
Hilah: Oh, my God. My mom did it. That was weird.
Brandon: I don't really know what happened with the sauce, but the
cheese, the pepperoni, the crust, perfect.
Hilah: Dude! This is awesome.
Brandon: The sauce is . . .
Hilah: Wow! Dude, pizza party!
Brandon: You guys can buy Ragu at the store or whatever.
Hilah: He's funny. Anyway, I'm going to be having a pizza party for my
New Years. What are you going to be doing? Thanks for coming on
the show Brandon, pizza face.
Brandon: Thank you for having me and my beard.
Hilah: No problem. You should have a beard net really. There's hair
all in my pizza.
Brandon: Yeah, this is a hairy pizza.
Hilah: All right. Bye! Thank you for watching.
Brandon: See you.
Hilah: See you.
Brandon: Warm up.
Man: That's great.
Brandon: All right. I'm ready.