welcome friends welcome to pizza of the week every week we're gonna be doing a
pizza for the next little while and we're cooking it in our wood-fired clay
brick pizza oven which is already rolling outside I've got the fire going
I've got it all squared away now we're going to make the pizza so this dough
that I've got ready here is our sourdough pizza dough and you can look
for that recipe I'll link to it somewhere around us and for the first
pizza I thought I'd make what is essentially our favorite Friday night
pizza so I've got a floured board and I take the dough put it into the flour and
then I turn it over into the flour again and you want to make sure that the
bottom side of your pizza ball or your dough ball is always on the bottom you
want to make sure that it is on the bottom when you put it into the pizza
oven so I just dimpled around the outside and I don't get too fancy with
my pizza spreading technique just sort of spread it out slowly and don't push
into this ring around the outside too much you want to make sure that it still
has a lot of air into it now this is dough that's been in the fridge for
menteng for three days so it should be nice and it'll stretch itself look at
that it will pretty much stretch itself you don't have to be fancy and I put a
little bit of flour on my peel just so it doesn't stick spread it out and I
build my pizza on the peel because I just I'm not very good at getting it off
the counter once I've got all of the toppings on it doesn't have to be
perfectly round now these are our favourite pizza ingredients we start off
just with tomato this isn't tomato sauce this is just crushed tomato I kind of
like the bright flavor next our onions spread those around
hot peppers
mushrooms
a little bit of basil
and some hot pepperoni and the last thing is some cheese now we sort of go
back and forth between fresh mozzarella and this more dry sort of pizza cheese
kind of depends on your own preference whatever you like really it's your pizza
and I don't hold to any sort of pizza conventions so out to the wood-fired
oven so the ovens all fired up it's hot take
it off this is where I switched to a metal peel and I use something called a
pizza popper so I can turn the pizza around
I think we are done looks good just in time for the pizza of the week this is
basically the one that we have every week a classic for us ah fresh the wood
oven you know I'm getting better at the wood oven I mean I'm still not it's well
did you have to put in a sacrificial one first I didn't this time Wow so I'm
getting better with my temperature control in the past the first one that
went in flames great yeah so uh temperature control and
practice is something but as soon as you get the hang of it three or four pizzas
in you're going to have something that's amazing so I expect to hot hmm the crust
this is the sourdough crust okay that would explain that it's got that mm-hmm
very good so the sourdough crusts combined with three days in the fridge
for that long slow ferment you get a really flavorful really nice crust and
so this is also just regular Canadian Breck fire I didn't go for the
highfalutin double zero Italian pizza flour this is regular and it pulls
really nicely shapes really nicely tastes great
I don't know that the extra money is worth it for the extra flour fair enough
so this is the first pizza in our pizza of the week series and we're going to
explore a whole bunch of different kinds of pizzas in that woodfired pizza oven
dessert pizzas I don't think dessert pizzas get enough
love we're gonna we're gonna get some love to the dessert pizza very good and
of course we have a bias and what we eat but if
you have something interesting that you like on pizza tell us in the comments
what you like to have on pizza we've had pizza all over the world pizza in Sri
Lanka was amazing yeah what the pizza in Hong Kong was good but you know fish
sauce on pizza was it to my taste what didn't really but Pizza everywhere
has been fantastic so tell us what you like on your pizza put it in the
comments below and also if you can come up with a better name for this series
than Pizza of the week let us know too maybe we'll use it thanks for stopping
by see you again soon