Hi guys, I'm Buddy and today I'm going to show you how to make some pizzette's, not
pizza, pizzette's, and pizzette's are basically tiny
pizzas and pizzas are big pizzette's are small. So
first we're going to make the sauce, I'm going to turn the hob on,
and we've got two cloves of garlic here and we're just going to chop them up.
I'm scared of this thing. Remember you have to keep your fingers out the way so
you do not cut yourself and you can get an adult to
do this bit. What we're going to do, we're going to get this into like a
little pile in the middle, we can use a slightly bigger knife.
This is one of the safest methods of chopping- it's called cross chopping.
Very sticky garlic. We're just going to put a drizzle of oil in
and then we're going to get our garlic, just put it in there,
you can hear it sizzling. So we're just going to
go around with the spatula, shake it around. Make sure the
garlic doesn't burn. We've got some canned tomatoes here, we're going to put
it into our garlic, and these are whole canned
tomatoes, so Dad says this is the best ones to get.
They bursted everywhere. So now we're gonna get a masher.
I'm just gonna mash it up, so we can't really see too much skin
or the tomato skin in there. Using the masher makes it turn into a nice
sauce- smooth texture, kind of. Okay, so we can add some salt and
pepper to that, that's really nice. Now I'll just wash my
hands. Some pepper, salt
and also what you can add which is really nice, is some basil, 'should tear it up?'
So just, you can tear it up a bit, you don't really have to but
and just put it in there. I don't really know if my brother likes basil that much,
mix that around. So i'm just gonna put this
into on here, but only half on, so like there and now we're gonna go on to our
dough. So when you normally make pizza, it
normally takes really long for the dough to prove and
you have to rest it, this one, it's just a really easy, two ingredient dough.
So that's 350 grams of self-raising flour. So I'm just going to make a hole
in the middle and then in with our yogurt- 250 grams in
the middle. It is overflowing, that's what happens
with wells. We can use a spatula and just mix that in, then we can go in
with our hands after it's all mixed in. We just don't really want to get our
hands too messy right now. So we're just going to give this a stir around
and when you can't stir anymore, you can go in with your hands
and just make it into a dough consistency, With my left hand I'm going
to hold the thing, and with this side I'm just going
to put all the flour into it, like this. It's like a dough consistency
now, so we can just put the bowl somewhere else,
put this flour somewhere else, a piece of flour got my eye.
Oh, yes, we've got to get some flour and just
put it on the board so it doesn't stick to the board our dough.
Then we can just knead that, so you can let it rest a bit after you've kneaded it,
but you don't have to, you can just crack on straight to the
pizza. It's nice and smooth and now we can cut
it into pieces, so we can make some pizza!
You cut your one into quarters and then your quarters into a half.
So you have eight and I hate maths! So we've got our eight bits now and we're
going to roll these into balls. Just going to put them to one side.
Before we roll it, we've got to turn our sauce off, looks
really good. Put some flour out and then, now we can
roll it and then we're going to turn it over and
then we're going to roll it this way, so it creates a circle. So I'm happy with
this shape. So I've done these ones and then
crack on with this one and you're gonna come back to me when I'm done.
So I've done all my rolling and I've got a really good stack here,
and now we're gonna add our toppings. We're going to have a tomato sauce,
but we could add any sort of cheese: mozzarella,
basil, parma ham, ham, chili, tomato slices, sausage, salami,
sausage, spinach, sausage, more sausage- you need a load of sausage. Spicy sausage,
English sausage, American sausage, Italian sausage,
anchovies, now we can make a pizza. So put put our pan there.
So I'm gonna oil it, so i'll use a brush. When I put oil on my hands it never
tends to come off, and now we can put, I think we do
three. First we're gonna do our sauce of course.
So don't go right to the edge just leave a bit of crust there,
there we go. So the first one we're gonna do is a classic
margarita, got some mozzarella here, sprinkle that round.
So River's actually a really big fan of margarita. I like to get the biggest
piece of basil and put it into the smaller ones. I'm
just going to cut these because I want to.
So that's our margarita one for river. So now we're going to move on to my one, the
three cheese and chilli. So we've got our parmesan,
cheddar, it's very squishy and take our mozzarella that we used last
time. We've got our grater here, and then our knife- this is a big one,
and a red one. We're just gonna grate some of each cheese and we're gonna mix
it up so it's nice and evenly mixed. Nice long strokes just like
this, yeah that's enough, and then I
ate that, cos I like parmesan and now we can
put a bit of mozzarella into this, as well. Let's just put on the pizza,
we're wasting our time here and then just cut
pieces off this, that's enough. I cut quite small slices because I don't like
a lot of spice in my pizza because I want to enjoy it
and I don't want to be like.. A big basil leaf on the top.
One of the tips is, when you've just handled chilli, you don't really want to
put the chilli in your eyes. Because when I was in holiday I did that, I
wasn't very happy. So you would wash your hands after
you've handled chilli. You know dad wanted mushroom and ham, I'm going to
give it to him. I don't really like the sound of
mushroom and ham, go away fly, but whatever dad wants and we've got a
mushroom, but we're just going to put some of the
cheese that we had from the last pizza, which is really useful.
So now for our ushroom, mushroom and we're going to do it from this side,
because if we did it from this side, it'll be wobbly.
So we'll just do it from this side and just cut like this.
So we've got a little bit of ham here and we're just going to tear that up and
then after that we can just put that on there, and now I'm going to
take them into the oven to bake for 10 minutes, at as high as the oven can go.
So I've done my three pizzas, they've baked
and now I'm going to get them off the tray, onto this
chopping board and this is my one, and dad's one, the strange one, and then
Rivers one- the margarita. So now I'm going to cut them up, I'm only going to
cut mine up, because I'm only going to eat my one.
So I've also got some salad here
and I've got this pizza slice and I'm going to have a try of my pizza.
That's good, and it's so simple because it's like just
two ingredients for the base, like cheap base,
and I like eating it because I like pizza.
Bye!