Pizza Dough | Basics with Babish 

Get yourselves a man who will casually shovel a pizza onto your desk without warning.

Andrew: The type of guy who will walk into your office and slide a freshly cooked pizza onto your desk. The friend we all need in our lives.

Tip from an Italian chef I know: add a teaspoon of sugar to the dough, you won't taste it, but it helps developing a nice colour on the pizza if you don't have a pizza oven that can reach those high temperatures.

My parents tease me because I stood in line for 3 hours to get your book. However, my dad ordered an Ooni pizza oven and sent me the email he received from them featuring you. Yesterday, the Ooni came in and my dad couldn’t wait to test it out. He didn’t bother reading the instructions or watching a how to video like this. Instead he cranked the oven up to max and shoved pizza inside. The heat thermometer I used to check the temp actually hit 1,000 degrees at one point. I swear I almost got sunburnt from the oven. Needless to say our pizzas came out both burnt and undercooked all at once. One actually fell apart inside the oven and caught fire. Today, after I rewatched this video and forced my dad to read the instructions, we actually made edible pizza with the Ooni and not oozing burnt hockey pucks.

They range from $250-500. For anyone looking for “that comment” Honestly a lot more reasonable than I figured

Just bought a stand mixer and have been needing my dough for the last few hours I still haven't had sohla appear in my kitchen... Did I use the wrong flour?

The part where he’s chaotically running to the oven and the camera person is just trying to keep up

This is a fantastic video. So concise!

If may humbly suggest a name for your folding technique...the rootin' tootin' fold 4 gluten.

Great looking pizza dude. Just got the roccbox...pretty sure everyone i know got a pizza oven this week.

tip : the fold it over itself every five minutes method works very well for higher hydration doughs. Not so much for drier ones in my experience.

If you want to get similar results to the Ooni but don't want to dish out the $$$ for it. Use a good bbq and put a pizza stone in it. Make sure to heat up the BBQ first for a bit to get the stone up to temperature. The BBQ is good but it won't get up to the high temps of the Ooni. But it's a good place to start if you are on a budget.

What if Sohla leaving BA was just part of her long game plan to steal Babish’s stand mixer?

Are we just not gonna talk about the fact that he put the pizza for his friend directly onto his desk instead of a plate or smth? Also, great video man, as a baker I give my seal of approval!

Babish’s voice embodies the three S’s: Smooth, Supple and Silky.

Seeing Sohla in the background of a video hits different when you know she's doing fulfilling work and being paid properly for it

i thought i was rewatching an old video then sohla came out and i was so happy

I tried using my clay pizza stone for a Tortilla last week and it exploded. Do not recommend.

Literally sitting here thinking I could totally make this as I’m microwaving leftovers

"It's just not New York style pizza if it doesn't completely annihilate the roof of your mouth." I about fell outta my chair hahaha

That little scene at the end with the surprise pizza for the guy, whether staged or not, embodies the greatest joy of cooking in my opinion: Making something great and sharing it with someone, watching their face light up as they enjoy something so delicious and comforting.

One must truly have a spiritual connection with the pizza dough to be able to really understand the pizza dough.

Just want to say that I've made the deep-dish pizza 5-times now, including 2 of them for our Christmas Eve dinner recently, and it has been a huge hit with everyone. I make pizza dough once a week, and I make the deep dish about once a month. It's delish, but once a month is plenty.

I love how you showed the fold-over-every-5-mins-or-so & the fermentation because wow COOKING ACCESSIBILITY

I am from Naples and I make a lot of pizza. Just a couple of tips to make the Neapolitan pizza even better and more authentic. Neapolitan pizza should use "double zero" flour, and not bread flour. If you can't find double zero flour and you are in the USA I found that the closest thing is "enriched unbleached flour". The hydration is fine at 65%, but 70% is fairly easy to manage and it will make your crust lighter and easier to digest. A better salt for the dough is Sea Salt, it will make the pizza crust have more taste (try it and you will see). If you wanna go fully Italian just buy some FRESH mozzarella. I am talking about the mozzarella that is immerged in its own water. If you can find it from Italy that would be a good plus. Don't shred it but slice it or at least make some strings (just use a knife to cut it and not a shredder). For the tomatoes sauce use San Marzano tomato (put some salt in it as he did). And finally add a bit of olive oil after it comes out from the oven, moving your hand like you want to make a 6 on the pizza. And that's how you do it. For the rest, you can follow his instructions :)

Sohla popping in and complimenting his dough was delightful!

Great job how can we collaborate;0) I have the perfect pizza dough for you

I've started making your NY style Pizza almost 3 ago after my BF told me about your channel. Its dough is simply THE BEST dough recipe I've ever tried and this pizza is the best I've ever tasted! Thank you!

I love how Sawyer looks confused for a second, before his eyes light up because you brought him a delicious pizza.

"Thats about all the validation i could ask for this year." Felt that one

These pizzas made me cry. They're absolutely perfect.

I have a lot of problems with joint inflammation which is very limiting in the kitchen. I really appreciate you demonstrating these 'lazy' methods!

Whenever Babish has family dinners, his family must count their blessings every day to have such. great cook be related to them.

“.. to help protect the yeast the delicate and necessary microorganisms the salt loves to bully...” in his younger days babich was a comedian .

lactose and gluten intolerant, drooling over this. GREAT.

This is the best dough instruction I've ever seen and I've looked a lot. Thanks.

I loved the look on sawyers face when babby drops a pizza on his desk

Sohla is like that one character in a show that's introduced in a later season, but she just makes everything better.

At 10 minute mark, that's my childhood memory of Pizza Hut, when it used to be delicious.

Pizza on the pan came out great! First time trying this dough recipe and it was amazing! Much better than thin one. Even in basic home oven.

i love how sohla is just good enough friends with babish that she just stops by and takes his stand mixer

I love how Sohla has basically just immediately been adopted by Babish. Now she's just making random cameos in Babish videos

9:53 that sentence just hit my soul

That small interaction between sohla and babish in the middle is what bon appetit wishes it had

Watching Andrew get better and better sponsorships in every episode is something we stan

Fun fact: ooni is finnish for oven Technically it's uuni, but spelled ooni

I just received an Ooni pizza oven for my birthday. I can’t wait to use it! Thank you for these recipes!

That deep dish one is still my pizza crust recipe of choice. Just one modification: I use wheat flour. I grew up on wheat dough, and I just like the taste better. But also, I find it helps with the consistency a bit, makes things more robust and less springy.

Maybe you don't hear this often, Andrew (Babish), but your recipes are as entertaining as they are informative. The sheer amount of culinary genius you exhibit on your channel - I'd rather call it a show though - is astounding. Very few chefs actually give tangible info on the dishes. It was indeed a happy mistake that I stumbled upon your channel. Cheers to so many years of great cooking, and of course, to the tiny whisk !

Me: It's coronavirus time, I should buy only the absolute necessities Also Me: HOLY S*IT A BACKYARD PIZZA OVEN

I just love your videos. Consise and to the point, explanatory and delicious. This is the way cooking should be taught.

For anyone who doesn't want to buy an oven like this but still have better pizza than you can make in the oven.. Use a Pizza Stone on your BBQ! I have done this many times and have had great results in cooking pizzas in about 2-3 minutes!

Babish running around with the camera unfocused gave off big wilderness survival energy.

I am in love with the BCU. Sohla is awesome and she fits in so well with the channel

I will always stan the frying pan pizza method (constructing pizza in a scorching hot pan on the hob, then melting the cheese and browning crust under grill) You get the blistering crust that can hold its shape (even if you go heavy on cheese) and you don't even need to buy a pizza stone. The only thing you miss is the smokey flavour you can only get from a genuine woodfired pizza oven.

7:28 Deep Dish Pan Pizza 240gms bread-flour, ½ tsp instant-yeast.. add 170gms water (hydration 70%), 15ml olive-oil and mix, adding ¾ tsp kosher salt.. lift & fold dough 4 times, then overnight in oilded container in fridge Press into 10" cast iron skillet, rest for 15 min, press again, rest 90 min.. top with low-moisture mozzarella, pizza sauce, pepperoni, parmesan Preheat oven for at least an hour at 550°...bake pizza for 10-15 min, rotate once halfway thru After cooking let it rest for 10 min (absorb oil).. check underneath; if light throw the skillet on stovetop for 2-3 min to brown/crisp the bottom.

He’s not sponsored by the botanist, the world is ending

I know this is a sponsored video, but I would've appriciated some oven tips too. In lieu of that, here are my tips I use to bake a pretty good oven pizza without a pizza stone: - Put your oven grid on the lowest rack of your oven, place your largest baking tray on it upside down (possibly clean the bottom part beforehand) - Heat the oven to 200-220C (400-425F) - I don't have a pizza peel either, so I use a clean and well floured cardboard for that true DIY feeling, but feel free to improvise with any heat resistant flat objects. Put the dough on it, prepare the ingredients on top and gently shake it on the hot tray. (be careful and use oven mittens, don't be stupid) - Once the pizza is in, turn on the heat to the highest it can go, even turning on the broiler if you have one. Pizza should be ready in 5-10 minutes. If you plan on baking more than one pizza just turn the heat back down first. This is never going to be pizzeria quality baking, but if you have a good dough and good ingredients, this beats quite a few cheap pizza places, even if it's a bit more fussy to make.

You can use a fixed hydration and just vary the oil for the varieties. The general rule is higher hydration for home ovens because of their lower max temps but the higher hydrations are harder to work unless you have either wet or oiled hands. You also have the challenge of transferring them between surfaces I'd recommend using baking paper for that. Anything you can do in an ooni you can do at home saying that I have an ooni lol

Great video ! Thanks for the variety of options and great presentation .

Babish's vocabulary is almost as extensive as his cooking knowledge

i like how his intro is still the old kitchen lmao. in the future we’re gonna see this intro again and think back on the good old days when andrew had less kitchen stuff than he does now and was forced to improvise a lot.

Oh I really want one of these ovens now. Also I'm extremely glad I already had pizza planned for dinner.

The pan/grill method works just fine for me

When I heard you talk about Ooni, I was like "Jey, that's clever... Ooni, when pronounced in English, sounds exactly like uuni, which is oven in Finnish". And then I HAD to check and sure enough, Ooni company was founded by a Finn 😅

Sohla makes me very happy in a way I can’t quite explain. She’s just such a wholesome human.

Just want to say ive been trying a celebrity recipe for years and always felt i couldnt get it quite right, I tried your neopolitan tonight and BOY HOWDY did it come out amazing!! Thank you for the clear and concise explanations every step of the way!

I love making pizza from scratch it is such a fun activity to do! And your pizza looks great!

Sohla is the addition to this channel I didn’t know I needed - she is so pure hearted and kind. I am so so happy to see you both working together!

“That’s all about all the validation I could ask for this year” Sohla’s validation is all we really need

I wanted to get this knowledge long ago)). Thank you!

Neapolitan can be baked in a home oven. Per Masting Pizza by Marc Vetri, page 96, "place a baking steel or stone on the upper rack of the oven 4 to 6 inches (10 to 15 cm) beneath the broiler for an electric oven or 6 to 8 inches (15 to 20 cm) beneath the broiler for a gas oven. Preheat the oven to its highest setting (usually 500º to 550ºF/260º to 288ºC) for 45 minutes. When the oven is preheated and you are ready to bake pizza, open the oven door for 10 seconds if you have an electric oven. This step lets some heat escape to make sure the electric broiler will actually turn on even though the oven has reached its maximum temperature. Reset the oven to broil, and preheat the broiler for 5 to 10 minutes." From there it mentions the pizza should bake for 6 to 8 minutes.

I work at a prestigious pizzeria it's definitely my favorite job. Everything's homemade, such a rewarding feeling making something people love.

"We're gonna generously lubricate a cast-iron skillet" Pansexuals: *barely containing arousal*

As an Italian, I am reallly proud of you. Great job. Bravo, complimenti !!

Got mine! Still waiting on delivery but man am I stoked. Thanks for posting this, very helpful!

I want someone to randomly drop a whole pizza on my table straight as well

This apartment gets bigger every episode so when are we getting a tour?

I was about to safe this video, but then realized that I'd already saved it, lol. Your content is so educative and the light humor. You're highly appreciated!

I already love cooking, but Babish just inspires me to try out some new things.

the "fold it over every 5 minutes" method is used in breadmaking and is just called "stretch and fold".. however you usually do it every 30 minutes or so.

How weird is it that I randomly decided I wanted to make my own pizza for dinner and decided to see if Babish had a video to help me and HE JUST NOW RELEASED ONE. Babish you so in tune with your audience you know what we want even before we do

It would be awesome to see a video with all the products and brands you use in the kitchen!

As someone who tried the NY style pizza, id say it works the best when you use a regular oven for a stuffed crust. Thank you for the moisturizing tips as well for the dough. Everyone seemed to enjoy the pizzas.

Hey babish do you think you could do recipes for college/university students that are affordable, delicious and can do in a small space ❤️

The expression on Sawyer's face when he got a full, just made pizza delivered on his desk. Priceless.

I’ve been making my own doughs lately and have started to up my pizza skills.... now you’ve got me eyeballing the crap out of that oven

That Ooni does look pretty sweet, but I find a pizza stone in a gas grill (that you can cook on with the lid closed) is a pretty good way to make pizza at home. It can't do the super high heat, but it can get hot enough for a more new york style pizza.

Day 8: of asking Babish to make 'Branzino' from The Amazing Spider-Man.

Babish: _Makes a video about pizza dough _*_basics_* Also babish: _uses an expensive pizza oven that you wouldn’t buy just to learn basics unless you’re rich af_

I love how confused and delighted desk dude looked

my family is from Lazio and we make mostly sheetpan/grandma style. wish i had this oven, i could get so creative! lol

Banish: releases a pizza dough video Me: *laughs in Adam Ragusea*

i love how Sohla is a regular on this show now i really do enjoy seeing her.

I used the ATK method on pan pizza cast iron skillet putting it on the cook for a little bit before the oven

The neapolitan recipe mixed up beautifully in my kitchenaid 6qt lift-bowl mixer. I've had some issues in the past with the dough not mixing properly but I think this larger amount of dough (I usually would do a batch of 4 12-inch pizzas instead of 6) works much better. Was very confused why I was having issues until i made this. The larger bowl must need a larger amount to mix properly.

For some reason I always watch these at night when I’m hungry and can’t do anything about it cuz I already ate dinner

This is a beautiful recipe...... Now pls send this at my home

13:37 imagine just minding your own business and then *Mr Clean but with a beautiful beard* comes in and just lays a pizza on your desk

The LOVE!!! Gotta try that deep dish, haven’t had the chance to try one