The Best Pizza You'll Ever Make | Epicurious 101
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- Опубликовано: 20 май 2024
- Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make the best homemade pizza you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Manolo Moreno
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 When the moon hits your eye…
0:20 Chapter 1 - Prepping The Dough
2:12 Chapter 2 - Making The Sauce
3:53 Chapter 3 - Assembling The Pizza
6:45 Chapter 4 - Baking The Pizza
7:55 Pizza, Frank Style
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Frank makes his own wheat from scratch, grows his own tomatoes and basil, and grinds his own olives for olive oil... but he's so accepting and loving that he shows us how to make it with a store-bought dough. This man is a legend.
lol so spot on
It's kinda weird seeing Frank using pizza dough that was already made. Instead of of showing us how to make the pizza dough from scratch.
I was fully expecting him to grind his own flour and cold ferment the dough for 4 days.
@@sune7678 Then he would milk his cows and process the cheese he needed.
He wants to encourage people who aren’t already into cooking to actually make their own pizza. If they have to make the dough less will try it.
I’ve gotten pizza dough from my local bakery but it isn’t that hard or intimidating to make your own. Sometimes a person has a pizza craving and premade dough is a great convenience.
Yeah, but I think he was trying to show an "everyone can do it" method here.
Storebought???? What, we're not going to grow our own produce to make our own dough????
This feels so weird, Frank, tbh
Right?! I was for sure he was going to break out a Plow or something lol. Great video, nonetheless!
frank is such a fun chef!! keep featuring him lol everything he makes is mouth watering
while I appreciate the effort, I find it a little odd that Frank didn't make his own dough. Hearing what he has to say about that is what I was most interested in.
He wants to encourage new cooks
added our own flare here and there, but followed franks recipe with my gf and ended up with the dish i am probably most proud of ever making. crust, cheese, sauce, and toppings were all perfect. wish i could personally thank frank for being so effective and charismatic at instructing us amateurs how to make great food
Why is everyone complaining about the dough, this is more convenient for us who don’t have pizza stones, paddles, and dough mixers, etc. i love the convenience of this recipe.
It's always a treat to see another of your videos. After your food swap video a while back I was almost expecting you to make your own cheese!
Chef please keep making videos!!! I love cooking it’s my favorite thing to do and I’ve been learning so much from your videos thank you 🙏.
Always nice to see Frank cook
It’s also super quick to use Nick Stellino’s recipes for the dough and his no-cook sauce is as easy as yours.
I will be trying your sauce recipe soon! Thank You!😊
Well, if i went into a pizza bakery to buy some dough because i am craving pizza, i would most likely order a pizza straight away 😅
Well what you could do is order a couple pizzas and grab some dough to make pizza later in the week! 😀
Maybe planning ahead in the day for dinner?
Tru dat!!!
I was so ready to note how to make the dough lol
Definitely trying this ! Thanks chef . Cheers from your biggest fan in Colombia amigo!!!
This is amazing!!! Frank did a switcharoo and most ingredients are actually store bought!
that man is gonna make all of us secret chefs
Just great! Thank you Frank!
Gotta love Chef Frank, he's awesome
Best culinary videos ever! Easy to follow and very good taste. Thanks!
Yes it came out perfect thank you so much
Fun Fact: I can say from experience that the chances of you buying pizza dough from a pizzeria is directly related to 1) how busy they are (aka don't ask around lunch or dinner) and 2) if it's one teenager at a register or if it's you talking to the owner that you're pretty buddy-buddy with directly.
Also don't afraid to be that weird and bring you own tupperware. They probably don't have anything to package it with besides either plastic wrap and/or a takeout container. They probably won't put it in there for you for a variety of reasons, but you sure can.
Chef Frank using a stroe-bought ingredient is out of the ordinary, but then again, this is pizza 101, so it's for complete beginners, and Chef frank is a restaurent cheff, not a pizzeria chef or even a pastry chef, so he values the skills of other people from the culinary world.... like the pizzeria workers who made the dough.
Frank, besides being knowledgeable you explain and teach like a brilliant professor.
Great to see this Frank. Love the sauce :)
I rub a little olive oil on the dough before putting on any sauce. It prevents the soggy dough even more.
We LOVE a Chef Frank video! Excellent tips in this one, as always. How about some Detroit-style pizza?🍕🍕
this looks so good Chef Frank! I gotta try this for my next pizza night 🍕
This is awesome
I tried Pecorino Romano recently, and fell in love with it. Also found Grana Padano, which I'd never heard of, which is just fantastic.
Love Frank. Love Pizza. Love Frank's Pizza. But I'm definitely making my own dough. 😋
this was pizza 101, for a complete beginner, the dough is the hardest part of the pizza, so he fixed it.
That was such a brilliant, simple video on something I've made a million times but not with Frank's recommendations. 100% gonna try that
Whoa! As a poor person I am grateful to see this being shown with cheaper products as well, enables me to follow along as well.
What was the temp you baked at for 20min?
Probably around 425. Indo mine at 550 and it cooks in a out 8 minutes tops.
I haven't watched the video yet, but _my oh my,_ the title is a *bold claim to make.*
Nice video, it is indeed easy to make pizza at home.
I usually let the fresh made doe in a container for a week in the fridge. I find the flavors to be better in the end.
Matter of preference, but I like it with more sauce.
For the cooking, I start in a cast iron pan. When the crust start to cook I put it 5-10min in a hot oven with grill on.
More Chef Porto please, he's amazing!
What unit are the temps in?
What temperature is the oven?
Need to show the bottom
Unsurprisingly! I'm craving pizza now lol
Frank has a pizza dough recipe on his RUclips channel. He has Penny from Epicurious walk him through it. There is an overnight process if you do it her way. They were probably trying to keep this simple for us.
Do you ever recommend using corn meal (instead of flour) to keep the crust from sticking to the pan?
what ever floats your boat i guess. tried this once since i didnt have any more flour at the house and found no difference
You can use flour, corn meal, a combo of both. Depends how wet and soft your dough is.
Thank you
Tried it yesterday. The dough wasn't a 100% circular but it came out tasting great!
I heart Frank!
I love Frank's content and other epicurious content
Frank rules!
a lot of store bought pizza doughs have icky stabilizers, conditioners, additives and chemicals to increase shelf life that you would never add to your homemade pizza dough. I like the idea of buying it from a pizzaria though
Yum! 🍕 💯🤗
I use a mix of fresh and block. Dough is never soggy
How do i view recipe ingredients?
Heh. I made pizza 3 days ago...and 2 days ago. I prepped a dough on Friday afternoon (bulk weight, ~1.65 kilos or around 58 ounces/3.6 pounds), split it into two smaller doughs which I stuck into the refrigerator, and cooked two small pizzas (from one dough ball) on Saturday evening (using just under a pound of dough for each) and one massive, sheet-pan pizza on Sunday evening. The cold proof is my go-to pizza dough method now; if you plan ahead, the flavour of your crust can be improved *so much* (like, it can be more than twice as tasty) by just letting the dough rise, slowly, in the fridge...I start to notice a difference at around the 25 to 30-hour mark (which is around the time my Saturday pizza had to proof - it's not a big difference at this point, but it is better), and from experimentation, I wouldn't push it past 100 hours, although some people do.*
The other nice thing about planning ahead is that you can source the best ingredients. I have a local brand of pepperoni that is now essential to my pizza process, but it only keeps in the fridge for about a week before you start to get some off flavours (in the freezer, it takes ~2 weeks to go off), so I need to buy that as close as possible to the time I use it (ideally the day of, but as long as it's used within 3-4 days I'm good). I also will sometimes get a ripe pineapple (love doing this), but that's less essential since frozen pineapple works out almost as well. I know that's controversial, since canned pineapple is synonymous with the North American pizza restaurant experience (canned pineapple inspired the invention of the "Hawaiian" pizza in Chatham, Ontario, Canada in 1962, and has been used almost exclusively by restaurants worldwide since that fortuitous experiment), but I think the quality of flash-frozen pineapple is SO much better (only fresh is better still, and even then, it's not that big of a difference).
Frank's right though - it's not hard. Making a dough from scratch takes about 1 hour (including prep and cleanup time - then you just stick it in the fridge and forget about it for a couple days), making a nice, cooked sauce takes a variable amount of time (depending on what you're starting with), but it takes ME about 20 minutes of work (I just fry up some garlic, onion and red pepper flakes in a bit of olive oil before adding a roasted tomato sauce,** and later, some herbs), plus a couple hours of cook time (but I generally make enough sauce for ~8 pizzas, and then freeze what I don't use, meaning that this past weekend, I spent _zero time_ making sauce). And then assembly (including working the dough into the desired shape, prepping the pan with oil and corn meal, and cutting all the toppings) takes about 40 minutes. Then you bake and eat. So that's 2 hours of total work (if you need to make sauce), spread over 2 to 4 days. Easy.
*You have to worry about over-proofing if you go beyond 100 hours. Reducing the amount of yeast you start with can mitigate this problem up to a point (as the yeast population will eventually rise to a similar number, regardless of whether you used 2 grams or 8 grams of active dry yeast at the start), but eventually the gluten strands will break down, and the dough collapses.
**I make this every August and September from garden tomatoes, and freeze it in 2 to 3 cup portions. It contains just tomato juice and pulp (no skin or seeds), plus a bit of olive oil and salt. Also, because the roasting process removes more than half of the water naturally found in tomatoes, it's thicker than a fresh sauce would be, reducing the time I need to concentrate my pizza sauce.
yeah, how to make pizza
step 1: buy pizza dough
step 2: throw it straight into your trash bin.
step 3: MAKE the pizza
Nice! I didn't know that letting the dough rest longer will prevent it from pulling back as much when stretched! When you cover the dough with a towel, is it moist? Why do that? Thanks Frank!
The surface of the dough dries out otherwise and makes the dough hard to stretch.
You have to let it rest again if you start kneading or shaping it again. The towel should ideally be a little moist, but not absolutely necessary.
I use my cast iron skillet as my stone. And a Neapolitan crust yummo
Take a shot every time frank says "bubble"
How to get the dough to be just nice
The title should read "half assed homemade pizza". You always need to make your own dough and if I were going to a pizza restaurant to buy dough, I'd just save myself some time and order a pizza while I'm there. Only pizza making amateurs would use pre-made dough.
You want the crust to make the statement, and you then use store-bought dough? That's sort of incongruent. I get the process to get a good pizza dough can be annoying and requiring a lot of 'babying', but that's how you make sure the dough/crust makes the statement.
"First we'll start by planting a wheat field"
The first section being called, "when the moon hits your eyes" 😭
Am gonna need some dough for that dough 😂
I didn't realize making pizza could be so simple. I have a pizza stone but no clue how to use it. I may try this.
Not sure if you're speaking hyperbolically or not but just put it in the oven on the third rack before preheating. If you put it in an already up to temp oven then you're putting it at risk for damage.
Throw some cornmeal or flour on the peel before sliding your pizza onto the stone, clean with a dry towel and bada bing bada boom you've got a working pizza stone
@@caylapelt Where did they mention having a brick oven?
@@caylapelt I'm not talking about a brick oven, they're talking about a pizza stone, an insert for a standard oven.
I wasn't talking about damaging pizzas, I was talking about damaging the stone insert for a standard oven.
Don't talk down to people who aren't as privileged as you, it's a bad habit
@@caylapelt also you don't need to tell people what someone said. We can read and apparently you can't.
@@caylapeltOkay, Karen whatever you say
This man seems like a good and kind version of Lord Janos Slynt
I'd roast that garlic before incorporating into the sauce. Much like pre cooking the mushrooms, if using pepperoni I'll toast them first
I am shocked this video didn't start with Frank procuring his own yeast
Does anyone know what temperature the oven was at for his pizza?
Being it was cooking for 20 minutes I would say 375.
Always maximum temperature
500 f
Mamma Mia! We
What percent moisture is considered low moisture mozzarella? The lowest I can only find is 40%.
The best pizza you'll ever make... but you don't make the dough 🙄
How to make a pizza could be explained so well.
He needs to travel to Naples to experience a real pizza.
Good!
‘Cause I’m a Simple- ton!
🙂
♥️🇨🇦
I think the fish from Nemo that love bubbles was based on chef Frank.
Both love bubbles very much
Frank getting metal with baking
"I felt a great disturbance in the yeast, as if millions of microorganisms suddenly cried out and were silenced"
Anybody know where I can get some "Kick in the Face" Cheese?
So no on canned sauce but yes on store bought dough? Who is this imposter and were is the real Frank?
Comment section: Frank is going to grow his own wheat and tomatoes
Frank: *Store bought dough and canned tomatoes* 👀👀
7:05 What in the name of Mario have you done! Tear it with your hands you savage!
Pastene ONLY!!
Reupload?
So many Italians are crying right now.
i thought you were actually going to make your own dough.
He does that on his own RUclips channel.
When I use hard mozzarella it always burns before my dough is all the way cooked. But fresh is too wet so I really struggle with getting the cheese right I guess. I have generally used a store bought dough, some regular tomato sauce from a small can with the seasonings sprinkled on top, and then I shred hard mozzarella. I actually poke the dough in the middle parts so it stays flat, more like a NY style pizza. I usually forget to pre-heat my pizza steel so I just put the dough on once it's big enough and put the toppings on there. Oh and I usually brush a little olive oil onto the crust to make sure it browns a little. I might try some of the tips here next time to get some of the results I have been missing.
Just an idea, feel free to take it or leave it, but I prebake my crust for about 5 minutes, then pull it out to top, and bake again. That way the cheese doesn’t overcook.
What you can do is pre-cut the fresh mozzarella in small cubes, to the size you want on your pizza, and use paper towels to remove excess moisture.
Put it on at least three layers of paper towels, covered by two or three layers as well, for at least one hour. You'll see that the paper towels will be soaked in the end, with the liquid that won't be on your pizza anymore.
Sometimes you'll see that the paper towels will be dripping wet, not able to absorb anything else. It depends on the cheese. In this case you can replace them with fresh dry ones, to garantee that most of the excess moisture is removed.
i've never had that problem... you might be making your crust too thick. Try baking on the bottom rack if you have heating element on top of the oven. Like others said, you can prebake the crust, or you could wait until the pizza is half-baked then sprinkle the cheese... it should be nice and brown and golden in places. If you are drizzling oil over the cheese that could be causing the over browning. another option would be to bake it on or in a cast iron skillet that has been preheated b/c that will do more for browning your crust than the overturned cookie sheet
@@joyfulboymom1985 Maybe but I would hate to add another step. I can try it though thanks.
@@fcoraiola I've cut the cheese pretty thin with a cheese slicer, but maybe drying it out on towels before hand would help. Thanks.
Looks like a great pizza, personally, I like Margherita pizza with slices of fresh mozzarella, not shredded.
Btw low moisture Mozzarella is just string cheese if you can't find it.
... I wasn't hungry when I clicked the video....
You've changed Frank. Really, you've changed.
20 mins damnn
When is saul gonna make Mexican Pizza!!!
more sauceeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee like on my CROSSAINTTTTTT
I always like my pizza really really loaded. What we get here in Pakistan has A TON of stuff. Sauce in the start, then a tonne of cheese, olives, jalapeños, peppers, mushrooms, then a bit more sauce, then a little more cheese and topped with chicken (any flavour), pepperoni, basil and then finally garlic mayonnaise and stuff. Oh and the crust is filled too with either kebab, chicken or more cheese
I loved making pizza at home during my expat years in California, but sadly had to stop after moving back home to australia. The problem is dough, all the flour here pretty much all comes from the exact same mills and is exactly the same grade, doesn't matter if you buy AP or Bread flour; it is all very low protein and so over processed it's like trying to get gluten out of stove ash. Also if you go to a local pizza place or a supermarket and ask to buy pizza dough; they will just look back at you cross-eyed. lol
Kinda like asking an aussie butcher to cut some pork for bacon, doesn't matter what type of bacon; aussie streaky ham, real english or american bacon.. they just answer back with a 'DURRR.... WE DUN DO DAT.''' 🙄🤣 Literal Idiocracy of the culinary world.
you cant order Caputo in Australia? I live in Norway and i usually order bulk amounts to get the best flour
I ❤️❤️❤️❤️ pizza
Thank Frank, but the best pizza I had made was of home-made surdough dough.
Yup homemade sourdough is the best!!
surdough is cheating compared to this war crime of a pizza
3:01 Did he just try to say Oregano?
The one time I need Frank to show me how to make something from scratch, he has pre-made dough. 😢
He has a pizza dough recipe on his own RUclips channel. This is a “101” course for beginners.
Wished we had dry mozzarella in pieces like you have. Over here in Germany all you can get is either the wet, fresh one in salt water or readily ground and mixed with stuff so that it does not stick together. Having fresh, dry, self-ground mozzarella is impossible here.
put the fresh mozzarella in a colander or in a suspended linen towel and let it drain overnight, or press it as you would tofu to extrude the extra water.
What about steak 101?
I could just be the classic Italian that came here just to bust your balls on what is wrong with this pizza but not this time. Good job Frank!(lose the store bought dough tho)