Live Cooking: Making Naples Pizza, The Vetri Way

A Philly native, chef Marc Vetri creates spectacular Italian dishes and pizza is no exception. He has opened some of Philly’s best restaurants, including my favorite pasta spot…Fiorella. The pizza that’s made at his newest place, Pizzeria Salvy, is phenomenal. We’ve purchased his book, Mastering Pizza, and are here to make some pizza with one of his dough recipes. Come hang out and learn something new!

#pizza #vetri #naples #masteringpizza #naplespizza #cookingchannel #recipe #delicious #yummy #cooking #livestream #Philly #foodie

NAPLES DOUGH AT 70% HYDRATION recipe can be found on this link: https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/marc-vetris-naples-style-pizza-dough/

The first version we created was inspired by this one from Lucali Pizza in Brooklyn, NY: https://www.instagram.com/reel/CzC4NRMARUV/?igshid=MzRlODBiNWFlZA%3D%3D

The second version, The Parma, is from Mastering Pizza and has fresh mozzarella cheese and fontina cheese. Then after it’s cooked, lay on paper-thin Prosciutto di Parma and top with arugula salad.

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Hi friends it’s Monday and this is our rescheduled stream that we were going to do yesterday about making pizza the vetry way so I’m Philly Philly and this is my son Matt and it was actually your idea to do this stream do you want to

Talk a little bit about how um it came to you well yes can I make a suggestion mom suggesting do you want to put it down a little bit that way all right I’ll move it when I’m done grading with cheese um managing him so yeah I got a

Uh I was able to go to a special signing um that Mark vetri did a while back um for his new release uh of his cookbook which is well his cookbook I learned had actually been released a few years prior but he had just opened up the new pizza

Place pizza Sal so yeah he was doing a signing of this this pizza book uh so I was able to get a free copy uh signed and meet mark vetri um and and for those of you who don’t know Mark vetri is an acclaimed chef and owner of many

Restaurants here in Philly some he has um that he opened up he has um moved on to other people but um honestly it’s the first it’s the the restaurant that he no longer I don’t think he owns anymore but he uh sold called Osteria was really the

First place in Philly that got um your father and I super excited about this Naples Pizza and I’m not sure exactly what dough he used what they dough they used over there but definitely that was my first pizza I ever had um an egg on

Top of like a fried egg and it’s called the Lombardo and they make a housemade sausage and it is absolutely wonderful but um but yeah so and then you decided might just yeah you might just want to turn it off and turn it back on that’s usually what happens well see with the

Red light being there just a little technical difficulties so and by the way while he’s figuring out his microphone I’ve got to tell you I’m wearing um actually hubs Philadelphia Eagle shirt because we were playing one of our biggest Rivals last night um the Dallas Cowboys and it

Was a close game it was quite the battle and uh last night uh we uh we succeeded so we were able to come out ahead at the end and it was very much a nailbiter lots of stress in here here um and by the way so let’s welcome who’s on the

Who’s come on to the stream Barb welcome to the stream Barb and Ed it welcome and Ed it I don’t think you’ve uh met my son Matt yet she’s a newer she’s a photographer she’s newer to our and may have you met May yet I don’t know if

You’ve met May so may this is my son I know may um may you also have sons yes and I I can’t remember if you just have a son couple Sons daughters you’ll have to let me know May um so welcome to the Stream So So yeah

So Matt was super excited when he got this book and got it signed by Mark vetri who is again just an amazing Chef um and you said hey let’s do this right yeah yeah I mean I looked through the the book and saw that well first off cuz

The sauce you made is from the book recipe and so I saw it was like very simple sauce and it’s pretty descriptive on how to like do um a a pizza in just a traditional home oven and I thought it’d be worth giving a shot so yeah and we

Like cooking together so it’s fun to do um and so as you all saw from some of you that are on Twitter by the way if you’re not following me um on Twitter you can also find me on Instagram but I do post pictures on both but Twitter

Probably gets the most pictures of everything I also try to post pictures on my community tab here at YouTube um but in any event uh so since he wasn’t feeling well he started not feeling well Friday night it came down I it was so weird it was

Like one of those things where it’s like you just feel like awful for like a day and then you’re kind of over it um so luckily it passed fast but the problem was on Sunday um you know we kind of didn’t want to have the virus he doesn’t have

Co he took like three Co tests just to make sure um so we said well I mean he he could have come and we could have done masks by the way I just want to see can you all hear us we have the window open because getting

Your oven to a high heat creates some interesting smells since my oven it’s not dirty but it isn’t that’s plenty plenty we’re good yeah it’s my oven is not dirty but it is not spotless so you know how like you get when you put it up high because it’s been preheating for 45

Minutes so uh so yes uh oh I’ll take that um but if you hear a lot of that noise from outside we can always close the window we’re hoping with our microphones being right here that you won’t hear but please let me know hiy Cathy yeah so he started feeling better

Sunday but not 100% so that’s when we decided I really wanted him to be here for the stream because it was your idea y so um that’s when we decided that we were going to postpone it um he could do it today so today it is so I’m going to

Catch you and you all up um because he wasn’t feeling well so I kind of did a lot of this on my own this weekend got quite a complicated looking setup in I know oh my gosh yeah so so by the way there is a link below that is someone

Else’s page that has the fullblown ingredients and um how- to description for the dough that I made for today’s Stream So if you click on that link you can get all that information um so we you had decided for us to do the 70% hydration nles dough yeah that was what

Was recommended by vet tree for just a traditional home oven yeah so if you have like a pizza oven or if you’re using a home oven and using a a cast iron which can get aot hotter um then you can use a 60% hydration but for what we’re going to do we’ll want

The 70% and honestly that’s one of the things that really impressed me about his cookbook mastering Pizza which by the way and I’m not getting any money for this but it is on Amazon I actually um got the digital version and I um I’m on Prime so I get these digital credits

If I don’t get stuff delivered to me right away so I think I spent maybe a dollar on it because I had so many credits buil up um but it is not very expensive but what I love about his pizza book is that he goes in depth

About everything so he talks about for certain ovens he talks about for certain crusts he talks about for different utensils you have or don’t have and I mean there is some reading involved but for me as a home cook I found it fascinating and actually it helped me

It’s very thorough very thorough so so the dough so let me catch y’all up I will be making a video um I did take video of when I made the Joe this weekend but that takes me a little bit I’m not quite as quick as my friend

Archie at getting these videos out um or is you so so I don’t want you to feel um it’s it’s actually not complicated at all and there’s not a lot of Hands-On time but you do make what’s called a starter so I wrote my notes here so for

The starter so I guess on Friday I made the starter and the starter just consists of bread flour 2 and 2/3 cup breed flour 1 and 1/2 cup water at a certain temperature and you list it and it’ll be in the link um and an e/

Teaspoon of dry yeast now if you use fresh yeast he shows what to you know what the temperature is I actually measured just so you know I measured on my weight I did not go by cups he also gives grams weight is the way to do it

Though yes especially and if you have more accurate yeah so if you have um a a weight measure like a scale please use that because for any baking it really makes a difference um it’s much more precise so I follow that you literally just mix it till it gets wet I it

Doesn’t have to look pretty it looks kind of Shaggy and then you cover it and you put it away for at room temperature for 24 hours and so it was this Shaggy mess at the bottom of my mixing bowl that I use on my KitchenAid mixer and

When I opened it up the next day it was this risen beautiful bubbly like concoction which was super cool to see so um so then when I was ready to then make the dough because the dough does need some time to ferment and give you this great flavor which it does cuz we

Did taste it on the cast iron last night um so then to that starter so just that bowl that you had ferment you just take that bowl and you’re going to add to it 1 and 1/2 cups water at a c certain temperature an eighth tpoon teaspoon of

Dry yeast or there’s a certain amount for um the fresh yeast uh four and 2/3 cup bread flour and and by the way I don’t know if I mentioned it both cases bread flour is recommended if you don’t use it that’s okay um but it does have

Higher protein it does it’s really meant for bread and then 3 and 1/2 teaspoons of sea salt and again I measured everything by grams you know to make sure my measurements precise so then you just in your mixer I love this cuz you let your mixer do all the work so there

Was like 8 minutes at the super low speed and there was like a little bit of flour tossing out um and then 4 minutes at medium low speed and you’re done so the the mixer does everything so that part was easy that’s when it got a little bit trickier so question so it

Was the standing mixer and was it which attachment the kitchen aid oh with the Jo hook thank you for asking that so use the dough hook on the KitchenAid so that’s that was all the easy stuff so I was like oh this is great like oh my

Gosh we’ll do this all the time so then I will be honest it got a little trickier so at after that had a chance to cuz you cover it again and you cover for let me just look see where it was um 2 to 24 hours in the fridge or 5 to 6

Hours room temperature So based on your schedule of when you need this dough is how you do it now I did want to get flavor so I did the 5 to 6 hours room temperature and then threw it in the fridge until I was ready to form it into

The balls so that was the fun part so in there uh Chef vetri talks about you know you don’t really want to add a lot of flour or any flour you want to be you want to be what do you say assertive with the dough and you want to make sure

Like you you you know break it up into six pieces and then you’re going to form it into the ball and and all very specific directions that you use a um uh a bench scraper with and so I was like okay I got this and then I started using

The Joe and the Joe is very wet and very sticky and it was very difficult so um did you like oil up everything to to try to keep it from sticking they talk nothing about oil wait really talk nothing about oil there’s no oil in the

Bowl what well no cuz the bowl you know had mixed everything up and Oh you mean like the oh yeah yeah okay that makesense but when you toss it out there’s no oil on your counter it’s just a Crystal Clean counter and so it was very tricky I’m just going to be honest

So my so okay so I I though you know what I’m going to give it the college try so I I got it you know measured out I did not try to measure it on my weight meas measure because I was not putting that sticky mess yeah that was not so I

Was eyeballing and I thought I did pretty well then I was trying to form it and it was just hysterical so I will have to say as an as side and sorry for all the Talking Friends but like this is kind of a complicated Endeavor that we’d

Been through over the weekend but we had hubs and I gone out to if you guys saw the place the Filipino place tabachoy in Philly we come back from that that’s when I started separating and making the dough ball so we’ had this lovely evening had a couple be years and I come

Back and I’m like cussing not super happy and showing your philly side showing my Philly side so um so what I found was it was really sticky and I didn’t I you know he said don’t use flour don’t use um oil I didn’t say don’t use oil he did mention not using

Too much flour because it’ll make it more dry so I’m like I’m going to be I’m determined I’m a very stubborn German woman so I’m like I will figure this out so I did get it assembled somewhat and then I put it what I did was I he talks

About having a proofing box now friends I don’t know about y’all but I don’t have a proofing box no you don’t you don’t you don’t have like a few of those right I know just laying around just lay and this makes six balls a dough so this

My friend shows two balls that have now spread to become squares which will be a problem in the future so um so in any event I yeah so that’s what happened I got them in and I could see them spreading he said make sure there’s a couple inches in between I didn’t have

Enough room to be a couple inches but I put some parchment paper here so I can let you all see what I did as my hack these are just storage containers I have that I cleaned really well that we weren’t using you know you got to do

What you got to do so um did you oil these at all so no cuz it doesn’t talk about oiling wow so okay so but I was glad to have it sectioned right and I will be checking the chat in a second but I just want to finish this uh this

Crazy story so then yesterday when you were not well you were feeling better but we didn’t want to like get together um I thought you know what I’m going to make two of the pizzas two of this dough in the cast iron method cuz that was one

You were curious about I thought it’ll give us some context and also frankly I was worried about this dough and I wanted the chance to practice with it a little bit so my first pizza as you all saw if you looked at Twitter or on YouTube or on Instagram was a square

That was because this is what it looked like before and I’m trying to get it out without using oil or much flour and it was a mess so I could not get it in a circle to save my life which is fine like I’m all fine with things being

Rustic it’s just that it was a cast iron skillet you know um but whatever so got through that the second one I’m like I’m using flour so I actually oiled a spatula to get this out and then I flowed my hands a lot you actually put

It in a lot of flour once you once you’re putting it out on to to form it you use copious amounts of flour but it’s just the getting out that was the problem so so yeah so you’ll see it in this process but if I had to do it again

I think it’s the oil that I would do so I would do a couple things differently friends this is what I would do I would we have a lot of these bowls um you know whatever bowls you might have I I don’t have a ton of the bigger

Bowls I could use the bigger bowls that I have but I probably next time would put the dough ball here knowing it’ll it’ll rise right it’ll ferment some more but and then I’d put an oiled um I would oil the bowl I would definitely oil the

Bowl you know lightly and then I would oil the um plastic wrap because I’ve done dough before and I’ve done pizza dough and you always oil everything but I am a rule follower and he didn’t mention it so I was like I’m going to try it the vory way so it just didn’t

Work well for me so this is what I would do I would keep them actually all separately so they keep the round shape and then you can slide it out onto the flower make your your go and be on your way so I would not mess with these um

Storage containers I would just put them all in bowls so you might have something better where you are but I’m just telling you that was kind of a hot mess and so it made me very anxious but the good news is the dough tastes phenomenal the fermentation the

Starter all of that produces not only a really yummy dough but it had great texture and it had like those I we’ll show you once we cut into it has those like little air pockets all that good stuff you want so I am done with my

Sermon my dough sermon let me just see about the um the chat before we get started I’ve been kind of keeping up with it okay so so I have uh missed a lot all right so Archie’s in the house Eugene is in the house welcome um Archie

Is just up to his usual antics of course he is of course he is Greg welcome Greg thank you for joining Matthew welcome Matthew thank you for joining I got to see if there’s anyone else I haven’t seen we’ve got May Ed it Kathy Archie Matthew Greg um and of course anyone

That’s watching from afar I see you and I appreciate you um eugia I said okay anybody else let me see here Diaz hello Diaz wonderful crowd tonight I love it so I have just finished my dissertation of the making of the dough and the starter now it’s time for the fun stuff

Oh but before the fun stuff we’ve got to make the rest of the sauce so do you want to mention the ingredients that go in the sauce that’s so this is vetri pizza sauce it’s very simple all right so it’s just one can which you have

Listed as a 28 o can of whole tomatoes uh three tablespoons of Evol which is extra virgin olive oil okay you didn’t she didn’t inform me that there would be abbreviated terms on here so uh but yeah extra version cheffy term you you need to know and actually

That also came I feel like I never called it EV o until Rachel Ray came on the scene and then never called it EV heard it called that but now I know you know today I learned uh 3 tablespoons of extraversion olive oil 1/4 cup of packed

Fresh basil and one teaspoon of kosher salt so pretty simple so yesterday for the pizzas that we made um we already had whizzed up quite a bit of of the tomatoes and in actual quity it I was trying to do it half and it was a little

Runny for my tasting or my liking not tasting so um so I’m I’m just going to whiz up the rest just so you can see how it kind of comes together um and I’m just going to use my immersion blender so let me just get this

Here so this one is what I used from all those Tomatoes but I had a few left and one of the things he recommended was doing it in one of these you know uh Chinese food uh containers which is perfect what did you did you do it I did

It in one of these oh yeah because it really works now I’m not going to add all of this liquid because it’s a little much and I can always add more that’s the only thing I would recommend when you do it don’t add all the liquid right away add add

Maybe um if you’re doing the whole can at once add half of it and then add to your desired consistency um so then to this I’m going to add some more basil so I have my fresh basil here cuz we’re also going to be using that and in

Um some of our pizzas yep and by the way if you you don’t you’re not responsible for the chat but if you want to mention anything feel free I’m keeping an eye on it I’m just adding some olive oil this thing does not come out fast so I’m and

Actually I would have liked to have added a little more olive oil to this one so I’m going to be a little more generous with this and I’m just going to give it a nice pinch of salt Greg said the basil looks great yes I love

Basil all right and now we’ll get my immersion blender and I’m realizing your mama has not fixed that outlet yet so I’m going to need to turn my back on y’all I don’t mean to turn my back on y’all but but I don’t have this Outlet that’s on my

To-do list maybe I can convince son to come over and fix that or help me do that be my little wingman for that what do you think not that I don’t trust the process but I’m just going to stand back just in case well I want to say what’s great about does go

Wrong I’ve already done this so okay I was expecting it to be a a little more messy but no I’ll I’ll kind of show youall so you see so you just whiz it up now you could use a little queez and art if you want to you could use a a traditional blender

If you wanted to but this works just fine and then we’re done food plane asks if I’m a PlayStation dude uh I’ve been SDS by the way oh okay yes I uh our first like real console growing up with a PlayStation 2 um and then we switched over to Xbox

360 got an Xbox one but now I actually uh play all my games on uh the computer uh instead of a console um cuz I’m a bit of a tech nerd and built my own computer and all that and so show you all so that’s see you just wh whz this up I

Mean this isn’t pretty it’s in a container but it it works right and now I’m going to going to combine um both of mine and I’m going to taste just for seasoning so that’s the one I made yesterday in fact I can give you some of

This to bring home if you want babe maybe so let me just stir it out and it should taste fresh Tomatoe basil um and by the way real quick if you want to zest it up you can always add some garlic and there was one other version

Um I think he added some oregano it’s all what you want but we just wanted a real classic pizza sauce so there’s a couple different versions in his book but we wanted kind of the classic one go ahead sorry yeah so Archie said that wait in the next building while Mom

Deals with her kitchen appliance yeah right I considered taking cover but uh that was a lot less messy than I was expecting mhm and we have a new arrival oh that tastes see you’re repping your gear too I really missed the memo I guess very uh should should have order

My Eagles jersey yeah but then I would worry about like getting sauce or something on it you know so we have our sauce ready so it is dough time oh that actually makes it sound like go time I kind of like what I did there all right so let me get a ladle

Cuz the ladle is going to make it nice for um oops where’s my Ladle uh-oh oh we didn’t wash the ladle from last night oh no one second friends we didn’t wash the ladle from last night we need that for tonight hubs didn’t wash it it’s all his fault

Arch he just threw up his hands all right okay so we’re getting the ladle wash the ladle is nice um and I actually have like a small Ladle because you don’t need a ton of sauce but what’s nice about the ladle is you use the underside of it to kind of spread it

Around which really works well yes I was just going to continue really pleas yeah so DS asked what I’m playing now uh I’ve been playing a little bit of Starfield I’ve been playing uh a new Forza Motorsport game just came out and I have like a whole Sim racing rig that I use

With like like a proper steering wheel and pedals and shifter and everything so I’ve been doing that um those are probably the two most recent games I’ve been playing that are like new and then because we just wrapped up October I’ve been playing an assortment of different

Like horror games and stuff too uh to get my my spooky fix for last month so you should see his setup it is it’s pretty nice it is like classic it is a little overwhelming when when one looks at it don’t forget this is for cheese

For later all right so friends we are going to begin forming our first pie so there’s a couple things I need you to know so we preheated the oven at 500 which is the highest mine goes for at least 45 minutes all right so that’s the

First thing you’re going to do um one thing is important to know is that this dough really even though it’s a pain in the butt it actually comes together pretty quickly so the first thing I want to do is I want to get copious amounts

Of flour down on here this is going to be my fancy Pizza Peel I don’t have a pizza peel but this is pretty sturdy and and what I found I did it last night with the um the cast iron so I’m going to use this to slide which will’ll take

Some tending cuz I’m going have to take off some of the extra flour but you’ll see I just you know what you do what you got to do right you do what works so first I need copious amounts hubs is starving shocking so first I’m going to

Get a bunch of flour here okay oh why did you go away you need to stay over here I’m watching from aart no no no no no oh he wants a snack okay they’re nibbling they’re nibbling on tortilla chips it’s pizza night what are they

Doing all right so let me put this over here so this is the bed from which our sticky dough is going to lie but before then and I’m going to need you actually for this before then what we’re going to do is we are going to be adjusting our

Oven so our pizza stone has been in there for that 45 minutes plus getting heated we’re going to turn off the oven we’re going to open the door for about 10 seconds watch your eyes because do not get close because I don’t know what comes out but you just kind of feel it

Um and then we are going to turn it on broil so I’m going to guide him in that and then we are going to get the dough out actually you know what let me just first get the dough out because it might be a pain again okay it’s a bit of a

Process it is it is a bit of a process but the thing is you know how like when you’re making chicken parmesan or anything like that you want to have your station ready you just want to have your station ready so what I found worked for

Me here it is is I found it worked well to oil a spatula to help get this Square out of my proofing box so that is what I’m going to do so I have my lovely little oil spray I’m just going to spray it and DS uh I Starfield is it’s okay

It’s not like the most amazing game I’ve ever played but but uh it’s it’s good fun I mean it’s similar to other things that be Bethesda has released so nothing like super revolutionary but it’s a good way to kill time so so you can see how easy this is

Friends yeah that’s a little uh it’s a little tricky it’s a little sticky that’s a shirt I’ve been meaning to give you for like a month or twoy it is feeling great definitely sticky all right so let me just move this guy out that is yeah it is it is yeah I think

Oil next time oh yeah in a bowl and I I would recommend would be a good move yeah I recommend oil in a bowl so you can see it’s you definitely have to be assertive with it okay nice short Ry thank you babe I told

Him it was yours all right so let’s put this over there so now will you please go over turn off the stove oh not the stove the oven so turn off the oven press off oh we’re ready wait yes you have you have to switch it

Because this happens in minutes so I hit off off now hit on open up the door stay away open the door count to 10 10 9 8 7 6 5 4 3 2 1 that’s to cool it off so your broil will work close it no

Press on hit broil over there hit broil in the middle close it okay so that lets enough air that your broil will not like so that it’ll actually go on because you don’t want your broil to say oh no it’s too hot it’s a safety function I’m not

Going on so now you can see that I’ve got I I put flower on top I hope you all saw that and now what I’m just going to do is I’m just going to push out so you’re going to watch this cuz you’re doing the next one I am yes so I’m just

So I’m just taking my fingers and I’m let me move this over there and I’m just turning it and just basically form forming the circle by pushing out isn’t there a method where you like use your fists so this one not cuz it’s too soft this is too much hydration I

Think you can do that with like a 60% with the 60% but not with and actually it might not be leave this open if you no nope not for this pizza um so I think it’s actually the Roman Pizza I don’t even think it’s the Naples Pizza I think

The Roman dough is different that that vetri has in here so then you take your hand and you’re just kind of turning it but really it has come come out pretty nice it’s not it’s not a circle it’s more of an oblong but as long as it’s in

The realm honestly I’m pretty happy with that’s all that really matters yeah and hubs do remember that when you are talking that they’re not going to hear you so you might want to get near Matt just to speak in so now the problem I’m

Going to run into is I and you want to make sure your dough moves see how mine’s moving is I want to get this extra um flour off because I’m going to use it later but I I don’t want this going into my oven right I don’t want to

Create a disaster so I’m kind of just taking this so this is just all sketch but you know what you got to do what you got to do so I’m trying to get some of my extra flour off there we go it’s it’s funny what we Cooks figure

Out it’s all about problem solving right Matt mhm okay so I’m going to just move this out of the way move my flower I’m going to get this back there we go make sure it’s moving because you just want to make sure it’s moving because you’re going to need to

Move it onto your um your uh my pizza stone yep okay so all right so we’re good so now we’re going to take our sauce so I’m making this pizza that I saw on a and I I included the link below oh there’s a truck wow truck outside um that I saw on

Instagram I think it was and it’s from a place oh DS do you know this place is called lucali in Brooklyn and they’re known for their Pizza I’m not going to use too much sauce because I found when I did two ladles last night it was a

Little much so I’m using a little less and then for his pizza now he actually slices the mozzarella oh we got to get the uh the fresh so we forgot to get the fresh uh pearls no down below down below yep underneath yep and I need you to

Actually um drain it all the way yes but put it in something like drain some of it in case we need that liquid later do you know what I’m saying okay just use a cup just a glass yeah so um so I am putting here the regular mozzarella and

Then um you know what yeah no no keep doing what you’re doing I’m just said you know what and then one thing that vetri said is that the fresh mozzarella tends to cook really really fast so I’m actually going to take it out halfway and put that fresh mozzarella in like

Half during halfway the process I’m going to just we’ll just dribble some of them on um a knife works better you’re going to need a knife you’re not going to get that up you’re going to need he’s going to need a knife he’s going to need

A knife I’ve done this I’ve lived a long time those fresh mozzarella they do not peel off they should peel off that would be a lovely idea but they just don’t oh the knives are there babe okay I haven’t been in the house he’s only been gone a little bit oh

I’m making sure my pizza is still moving because I do not want it to stick that would not be good I have been moved out for quite some time at this point it’s getting wet we want to go fast because um the other thing is you don’t want to

Put your ingredients and let your pizza sit CU it’ll just get damp and wet and yucky so you don’t want that to happen Y and some of them can fall in don’t worry if some fall in just try to I’m actually going to dry let me just wipe off my

Hands a little bit I want to actually dry some of these pearls because I don’t want any more wetness so I think so anyways let me just tell you the plan so I’m oh my hair so I put mozzarella on we’re going to halfway through halfway through we’re

Going to get some of the fresh mozzarella put it on then when it comes out of the oven we are going to um I’m going to slice it then we are going to um we’re actually going to let cool probably for a second then uh no I’m not

I’m sorry I I take that back we are when it comes out we are going to slice it and um no I’m sorry you’re right there no cuz you know what happens is you see these videos and you’re like okay you live in a pizza

Shop I don’t have the pizza shop I just have a kitchen so I’m not going to cut it but when it comes out we are going to put on sprinkle some fresh parmesan on it and some fresh basil and drizzle some olive oil then we’re going to let it sit

On a rack so that it doesn’t get um wet underneath and then we will be digging into that and that’s a pizza that’s supposedly famous from lucali so DS if you know about that let me know but this one’s ready to go in so I’m going to put

It in so while he’s doing that this is the dangerous work stay there okay so I’m going to open this oven it’s been on broil I have my pizza stone already I’m going to use my pizza peel oh shucks I kind of screwed that up okay kind of screwed that

Up oh oh friends that is unfortunate the wonders of doing things live so my technique was not so good let me see if I can get that to go back I think you can salvage it I know I just I need to I’m going to use this one one

Second friends so when you’re doing this um go back further there we go oh my pizza stone is going to be a WHL Mess by the end of this all right so let’s get her in and I think I’m going to have to clean my stove uh my oven after this too

So we’re putting the time in let me get my notes we’re putting this in for 5 to 10 minutes okay now one of what was the thing I told you that I wasn’t super happy about um when I did my pizza last night that the toppings got

Overdone well the toppings got done fast but I didn’t feel like the crust got as done as I would like so I do want make sure my crust looks Brown enough um in the C and it’s funny because it was the cast iron which was screaming hot but I

Think it’s because it was they were using a 70% hydration dough in the cast iron and vetri did recommend using the 60% that’s true so that might have I’m not sure if that’s exactly what caused it but it’s a potential meanwhile I’m going to put the rest of this flower

Back here not to waste any flow blow my nose really quick go blow your nose friend all right so that was so the first one the first one was fun oh you know what it is this is real life right mistakes and all but Pizza is pretty forgiving so hopefully this all

Works out so let me see what I missed on the chat oh I’m glad I got y’all laughing yes so Archie says Phil be thankful um it’s not hubs you’d have no cheese left by now if it were the butler this is true oh Archie thank you oh and

DS you do know about it lucali’s Archie Archie Archie Archie so um so Kath what happened was when I went to go use my my makeshift Pizza Peel um because when I did it in the cast iron like you could really you actually brought the cast iron out of

The um actually you heated up the cast iron on the stove and you did in there there’s a lot more control and visual of getting it you’re trying to kind of like shift it onto the speeches Stone I Put it on I didn’t put it back far enough

And so some of the pizza was hanging off so then I had to do a bunch of Shifting and I now have flour and cheese in most of my oven so that’ll ncky boy says even bad pizza’s good pizza there is no bad Pizza this is true yeah Nick welcome to

The stream I didn’t know you were on so yeah so Nick I’m trying to make this P this one version of pizza is a combo of vetri’s Pizza Plus a version that’s at laali so my timer is is at I guess a few minutes have passed um I’m just going to

Get some of this prepped here I’m going to dry some of this fresh mozzarella cuz I know one of the problems is that it kind of um oh that’s some liquid in there yeah I didn’t know that tried to get most of it out okay can I have one

No no um you can you can have three that’s generous well cuz you know I know he’s hungry and we have some yummy stuff coming all right so I’m going to dry these so that they won’t bring more moisture to the pizza that’s one of the things I

Kind of want to do and I’m going to try to flip these without them all falling all over the place there you go that worked out pretty well right babe yep impressive what your mama can do oh can you all see that okay so I’m going to

Bring the camera over so you can see what’s happening with my my pizza that got a little bit messed up you can see the uh flower that’s now on the the window let me bring yall over let’s see what’s happening in the stove there or in the oven there why do

I keep calling it a stove so let me show you friends this is what’s going on you get the oven cam look it’s bubbling can you see that it look at that dough bubbling I wish I would have gotten thinner cuz it’s bubbling quite a bit you see that

Friends look at that I know it’s kind of hard because of the thing in the oven but looks pretty cool so let me just bring this down a little bit so you can kind of see see that friends yes okay I’m going to close it keep that heat in

So yes that’s how our pizza is doing so far and I’m actually going to take it out because it does say 5 to 10 minutes so I’m going to get it out and get that fresh mozzarella on there so I’m bringing H how am I going

To do this I’m going to bring the fresh mozzarella over oh my gosh i’vegot my oven is so dirty now okay I’m bringing the fresh mozzarella over I’m just bringing a handful to to kind of scatter I don’t know if I need all that that’s a lot of fresh

Mozzarella we’re loading up I as what did they say in um home cooking they say measure it with your heart y I’m measuring with my heart yeah and cheese is definitely something that should be measured you me with your heart yeah I’m going to put this over here actually

Just so we have you can still you can still put your phone there if you want I just want to keep that there so friends um so then what I’m glad about seeing is I for my personal opinion the dough is not ready yet I want that dough to be

Really ready so I’m actually going to sh see this is the problem I don’t really have enough space or everything but it’s going to be a wh mess in here so I’m just going to move my flower thing over here because this will be what I actually

Shift my pizza onto before I put it on the rack cuz remember I want to finish it up okay so 5 minutes is up so now I’m going to put it for five more minutes cuz I wouldn’t cook it any longer than that but I just want to see so we’ll

I’ll P the pizza I’ll use my spatula get the pizza shifted onto here and then um I will finish with a little bit of Parmesan some basil and a drizzle of olive oil and then you’re going to take a picture first you’ll show them all the lusciousness that it is right um and

Actually when I go get it do you know how to you know how to take that off you know how to take off will you take that off so you can get an above shot and then go put that back okay does that sound good we’re going to give you all

The good shots today cuz I’ve got my techie here so so let me just peek and see how it’s doing so I’m seeing some Browning on some parts now I what I should have done when I went in here and Nick you probably would agree is I

Should have actually rotated it cuz they do say sometimes in a pizza oven you need to like rotate it cuz some parts of your oven can be hotter than the others so I should have done that but um it is what it is so so yeah so I think we’re

Like we’re about ready I think we’re getting close y I’m getting some good Browning which I’m excited about yeah also uh garlic and butter or other things that should be measured with the heart as well I I second the garlic I am a big garlic fan

So and I I will say I had a lot of restraint not adding garlic to the pizza sauce cuz I know I could have but I thought we’ll try this first and there is something great about just a fresh tomato sauce like that that is wonderful

All right so I’m I’m I’m ready to get it out cuz I I’m just and and frankly this will you know this is the first time we’ve done it this way so oh goodness one second okay this is the first time we’ve done it this way so some of this is kind

Of testing it out and seeing how this method works right this is our first time doing this method for this pizza so I’m going to get it out and so you ready to go get the camera yep and I’m need my spatula all right wish me luck oh my oh

I see some dark which I’m very excited about feels very aw authentic to me oh my pizza stone is a royal mess I think I’m going to have to do something with that okay so friends this is what we have so far we have some nice dark color want to go

Above I’m going to sprinkle just some Parmesan cheese not too much just some Parmesan cheese I want to sprinkle some basil leaves get some good good little basil leaves get a couple More why do basil leaves never turn the right way when you you’re like no I want the pretty side I want the pretty side all right there we go some pretty basil leaves all right and now we’re going to drizzle some olive oil extra virgin all

Right do you want to put that back and I’ll bring this up so they can see the side view yep so this is our first one and then after you’re done put that on one of the racks there okay so I’m going give this to you put over here mhm so

Friends I have a mess on my pizza stone I know that’s just going to continue to burn so what I’m going to do is I’m going to get out my stone and I’m going to drop some of that into my trash um I just need my my my little uh Ms that I

Can’t find oh do you have the mits babe no why why would I I don’t know I don’t know what I did with them that’s so weird oh I put one away and meanwhile things are burning so I’ve got to get this out oh my goodness okay this is not working one

Second friends where did my other M go that is the weirdest thing huh do you all see my mitt did I throw it away well that’s bizarre okay so you can see this is the mess I have on here so I’m just going to actually I’m just

Going to put in the sink oh here’s my mitt it’s in the sink oh that is hot I’m going to need more than just my mitt okay I’m going to try MIT with some silicon that should be that should do it all right that is a hot stone so I’m

Just taking all this mess that I created and I’m putting it right in the sink because yeah that that is just going to create smell and smoke okay so this Stone’s going to go right back in ready for our next one wonderful great job thank you all right so now

That I found both mitts it is time for our next pizza and it’s your turn babe this is going on to here yeah yeah slide onto there gently and it is time for the youngest got lots of extra stuff on this plate all right so first

Up so um so you can so you’re going to put your phone down cuz I’m putting you to work so what I will do is I will get this dough onto here for you okay so you need to first get some of that dough get your hands get some of that dough some

Of the dough I me I’m sorry and some of the flow my friend my my apologies and I’m going to somehow get this Square sticky dough onto onto that my gosh this this Mark vetri there’s got to be a better way than the sticky mess you’re right

It’s called oil I know but but he didn’t say maybe it was implied I was trying to be authentic I was trying to like you know do it the way and you see what what it got me okay I need a little more oil on this

Let me just get my spray oh here’s my spray okay Arie wants a pizza with fries on it of course you do of course he does all right ready okay you got it wow give me a hard shape to work with what am I doing so

First you’re just going to oh wait we got to put some on top sorry cuz you use a lot of okay so the first thing you’re not so the first thing you’re doing is you’re you’re pushing so can I give you a hint start in the middle and kind of use your one

Hand do you know what I’m saying like you’re use okay he’s like ouch I’m a fast learner ouch don’t go too thin you’re just trying to like start so the your first part is just trying to get the shape so let me actually get the phone my goodness are everything there’s going to

Be flower Everywhere by the end of this night so you can all see this process so let me get this to you sorry for the seasickness there we go so he’s just first trying to get that so just so can I hard than it looks can I make a

Suggestion keep one Palm kind of in it and then root you can rotate this that’s what’s nice about my little Pizza Peel is you can rotate it so see how it’s kind of thicker there yeah so he talks about placing your palm actually in it and kind of having cuz it

Should be can I show you one thing can I give you a little technique I’m struggling a little it’s okay hey you I’ve already made this is I’ve already made three so I get it so let me just oh sorry friends I apologize oh my gosh

That is a pain okay so what he suggest let me move this so you all can see is you kind of put your palm in and then you kind of do a little move and a push with your fingers and then what happens is it’s kind of stays a little thicker

In the middle and don’t worry about this being limma shaping we can do a little stretching there but then the middle has a little bit thickness but you’re creating this little Ridge here do you see that babe mhm and it’s okay if it’s a little different shape remember that

Is not all you that is the square yeah thank you the square thing now what I want to make sure is that it’s shifting okay yeah it is so I’m actually going to what I did was I tended to flip once because I felt like it helped me make

Sure that it wasn’t going to stick okay so you try try just see how it’s a little thicker there just try to work some of that out just a little bit and again keep one so you have a ridge you want to kind of have the ridge

For the The Edge and when you’re ready let me know I’ll get the extra flower off I won’t ask you to do that so Matt want to talk about what’s going to be on your pizza so I’m going to do oh in fact we should probably get the container

Open but yeah I’m going to do our tomato sauce mozzarella um some of the fresh mozzarella balls and then um or what are they called pearls what are they called the pearls fres mozzarella pearls um and then I uh ahead of time cooked up some spicy Italian sausage um at home you

Love brought that over um I I I think my like my favorite topping for a very long time has been pepperoni and I still love pepperoni but I’ve been really starting to like a good sausage as well on my pizza so and if you can go to a you know

A um a butcher that really makes good sausage that’s that’s really great all right so I like get this off my hands before I put so you know what I would actually literally do okay I would just use this wipe off the best you can and

Call it a day because they’re all going in the same place eventually all right so here is your gel let just get the rest of the the flour off this you can see this isn’t the best method but this is just what is working for us tonight

Because we are just a home kitchen and I’m making sure that my pizza again is moving okay all right so you want to get the sauce yep and you’re going to Ladle should I do a full Ladle at least just do a full yeah just one full I would do

More than one though yep and you just Swirl It All Around yep you don’t want to press too hard I will tell you cuz some of that dough is thin if you want a little bit more you can always put a little bit more yeah I’m going to do it

Just a tad bit more we go just cuz it’s looking now do you want to wait and add some of your um fresh mozzarella later like I did I kind of want to try it early then do it no do it just to see that’s good we got to move fast I believe

Okay so now do remember don’t the main thing with these and he talks about it is restraint don’t put too much cheese even though we measure with our heart this thin Joe can’t handle it so you want to kind well we’re also putting on additional Pearls of mozzarella so I and sausage yep

Okay I’m really excited about our next Pizza my next pizza for hubs and I ready gotta move fast do you want to put that on first and then the both what do you want to do you tell me that works okay also it makes it harder moving it

If there’s too much toppings that’s the to keep in mind okay I would get your sausage all right and probably not all of that CU say again it’s going to be too heavy to move and mom has already screwed up one so now pressure do you

Recommend that I get this on even even though I’m obviously have messed up already sure probably would rather I get this on I would not like the responsibility in my hands yeah I know so I’m just going to spread this out a little bit just to help spread out the

The weight as much as the visual all right so it is ready to go fingers crossed and if you um feel free to bring it over even though I could mess up again feel just where’s your little what this it yeah wipe and bring that thing

Over to show my mess up okay if need be but fingers crossed friends I can do this right I got this there’s cheese okay oh this is a bit heavy oh this is going to be tricky all right so this is the problem you want to

Go oh it’s really hot and Smoky I think I should have worn glasses oh that was class there Mama for the win all right so now we’re going to put it um 10 minutes you don’t need to keep it the whole the whole time right right

Babe yep all right so um let’s talk about this next Pizza while that one is cooking so the next Pizza I’m going to be doing is going to have some Fontina cheese and some mozzarella cheese and I’m trying to think if it’s if I was

Supposed to use fresh or not let me just check um it’s the Parma yes so it’s going to have some Fontina some m mozzarella fresh mozzarella and then after it comes out I lay some very thin pjo on top so it almost like melts into the hot cheese

And then we’re going to put a salad on top which of course is Matt’s favorite Matt aren’t you so excited about the pizza with the salad on top that is just the way you would absolutely want to do pizza isn’t it that that to you is like your favorite way to experience the

Pizza salad is so fun he’s not a big salad guy yet but I I feel like we will change him some point so friends what we are going to do is we’re going to make a quick arugula salad and alls we’re going to do for that when you get the arugula

It’s on the bottom of so no like the bottom shelf nope like shelf yes so so we have the rugula so the first thing I’m going to do is mix a quick dressing so I’ve got my tongs and I have my little mini whisk um there we go and

It’s just a simple salt pepper and um he whoops sorry he recommends um Cherry vinegar so I actually have a little bit of Sherry vinegar here so I’m just going to do it’s kind of like one part vinegar to three parts olive oil a salt and pepper and a arugula so

I’m just going to get this in and then toss my arugula in it and this is going to go on top after after I get the uh pruto on it let’s see where’s my salt oh there it is after I get my pjo on it I’m

Going to uh put this on top so it’s going to be like a salad on top I’m just going to do a quick whirl and I’m going to put some arugula on first let me taste it make sure this tastes okay all right take care DS bye DS thanks for joining let me

See well one of them’s uh on on the rack yeah but we’re not we’re not tasting yet not quite yet it would it wouldn’t be dad if he wasn’t impatient right also something I did want to uh something I did want to add um is on the topic of

The pizza dough because it was a bit of a headache um if you’re like wanting to make a pizza but not go through the process of doing the dough part there’s a lot of like local pizzerias sometimes that will just sell the dough I was actually talking with Mike absolutely um

The other night uh and he was saying how his family uh over in Jersey uh there’s a a place called Angelos that they would Angel did prepare uh uh just the dough it was pretty like affordable like it wasn’t like oh it definitely is it was a

Pretty reasonable price uh and then you don’t have to deal with what you might consider the headache of making dough so um but obviously if you want to H you know go through a process forun there’s nothing worse than wilted arugulas I’m taking that out yes oh I agree and I

Think you know hitting up your local pizzas for fresh dough is untapped but I I really think most places are happy to um to sell it to you y and you can use it from everything from Pizza to like bread sticks like you can use it for a

Multitude of reason so I’m setting aside our salad until we are ready and I made a bit of a mess shocking so I’m going to wipe that up so I don’t have salad dressing in the next Pizza okay there we go all right so why don’t

We take the camera over to see how the pizza looks want me to do that and then you can peek at it no you go peek at it you’re the chef with this one okay it’s yours you get to decide when you take it out let’s see wa let me first take a

Peek here it’s it hasn’t been in 5 minutes yet it doesn’t seem like right okay but looks doing see oh oop sorry you got a little steam very nice I close it it is bubbling yep it looks good looking tasty it looks good all right hey

Hubs oh sorry friends I hate that that does it do you want to get me a Peroni hubs so my favorite like anything M so my favorite pizza beer is Peroni um that’s an Italian it’s a really light and crisp um beer that is my favorite thing to have with pizza and

I didn’t know about Peroni until Philly it was at there’s a place by um by the by all the um the stadiums right what was the place called I’m forgetting cele C celebes there’s a place in South Philly that’s by like where you see Flyers games and the

Sixers and the Eagles called celebr that has just great Standard Pizza and that was where I had my first Peroni and hubs actually took me there for the first time CU his friends took him there the first time so uh so yeah termin is right

Next door I think I’m the only one who doesn’t care for arugula at all you’re not I don’t either who is that is that um eugia or eugia yes I know arugula is not and I think Arie you call it rocket um in yeah I think CU I remember s

Hearing Jamie Oliver call it rocket so I think it’s called something different um over in England but it has definitely a more bitter taste but I for me it works and especially for the pizza we’re making because think about the riches of the Fontina and the fresh mozzarella and

The ousness of the pjo so for me the sharp and the vinegret with the um and the pepperiness of the rugula kind of counterparts it which makes it perfect I mean I cooked it all right what do you think I didn’t make I didn’t roll the

Sauage you know like so um when we do get it out we’ll do the same thing we’ll put it not on this plate we’ll put it on a different plate and oh that was just such a mess thank you and we will put it on this

Plate we’ll put it here and then you can put it on the other rack that sound good yep and I’m going to put this in here so it stays a little warmer I’m going put the microwave I know that won’t be super warm so that is

I can actually put it back in the oven to rewarm it just a little bit favorite beer is a peanut butter Porter I actually was at the grocery store the other day and saw a peanut butter Porter that I almost picked up um I ended up

Doing this other oh God what was it it was uh I picked up this Stout it was like um I want to get that it was something funky like it was more of like a seasonal Stout um maybe it was like it good yeah it was pretty

Good I I I enjoy darker beers I like really like Stouts Porters dark loggers so you know for second there something else we could do with that pizza up there we can eat it well we’re not tasting it yet cuz we’re in the midst of making

Pizza this is spoken by a true guy who’s not involved in the process it all so he just wants us to eat it which I get but we are trying to get one more pizza in when we how about this when we get the next Pizza in ready for me yep plate you

Get the plate when we’re ready to get the next Pizza in we can try it okay um I need wait just wait I just need to get the other spatula oh we are always looking for this thank you thank you babe see HBS helped there how awesome is that all

Right watch out oh my goodness well that got a little crispy yep okay so I am not opposed to a well done pizza so I’m going to bring the thing over okay actually I got to bring this over first I’m sorry I got to get this off CU

This is just going to start burning so why don’t you bring the thinging over and do an overhead shot of that pizza babe yep I can just quickly get this like to uh put parmesan in olive oil oh do we have like red pepper flakes we do

Want me get some of those that would be awesome absolutely I can do that this is going to be quite the messy kitchen today okay so you want cheese first if few oh cheese of course just so starts to melt mhm like that okay like that olive oil yep that should

Be good okay all right I’m going to go take a picture all right okay let me bring this here so you can see so again if you don’t want your pizza as brown you can just take it out a little sooner all right our last pizza I’m going to get

Ready and I need my so peel what was the place over in Jersey that we’d go to that uh they kind of like specialize in a well done Pizza like that was like their thing pelli no it was like um it was like a newer place anon’s anon’s I don’t think they

Have a yeah they did that was like their thing is they did well done pizzas yeah oh right but I right but I think anytime you have a Coal Fire or a wood fire it always ends up being a little bit more no but I think they all right well anyway

Yeah that’s neither here nor there right all right okay so now the fun part watching Philly get the darn Joe out which is my favorite part of the whole stream okay and I’m sorry if I’m ignoring you all by the way and I appreciate you all just taking good care of each other

Because um this is quite an involved stream so um I can chat more after but right now I’ve got to try to get this sticky dough out and get this last pizza made so wish me luck okay again highly recommend a round Bowl that’s oiled that would be definitely

The way to do it next time okay all right and I’m going to get my um my hand definitely more this one second friends let me just oh my gosh this is just so fun oh Maddie Matt this is so not fun this is you just said it was fun no it’s

The worst part like it’s it’s a shame because the the making of the pizza is fine but this Joe which is sticking like a like a virus it is just that’s the not fun part okay come on all right that’s exhausting it makes me sweat just trying to think of doing that

And that’s the part I want to kind of make better so that’s why I really do think um if I did it again I would um I would oil a bowl and just keep it there so then let me just show can you bring this over so I can

Show the technique I’m not great at it but I’ve gotten some of it so once you put your pizza on a flowed surface and put do you see I put I would go right over top actually I really think yeah um and put this flour then you just start

Just turning it and just getting your fingers near the edges you’re starting to to firm up or not firm up you’re starting to create that that Ridge and you also want to make sure it’s moving okay it’s moving I’m going to actually flip now and then you put your palm in

And you’re kind of spreading and moving I’m going to flip it one more time and see and you’re making this kind of this Ridge and you’re just kind of working slowly carefully to try to expand it out do one more see so it’s not perfect doesn’t have to be a perfect circle but

You’re just keeping it rounded and we’re keeping that Ridge that’s going to puff up and be super yummy and then this part stays thin but you want a little bit of thickness in the middle which I don’t know if I have that perfect but that’s what we’re aiming for

So now I’m going to get the rest of this dough this flow off so I’m going to flip this actually and just get this off here we go cuz I just want all this flower off that I I don’t need now and I’m going to

Flip it on the other side and I see I have a break break in my dough which I’m going to need to attend to which can happen if your dough breaks like mine did in the middle you’re just going to try to squish it together you know it

Just it is what it is right so I have a little bit of a break here right here friends so I’m just going to squ pinch it to make it a little bit there a little bit more dough there to make it a little bit thicker and just hope for the best right

And it’s still a hole so it is what it is what are you going to do actually you know what I can do do cuz I have some sticky dough over there I’m going to actually get my sticky dough so if you have sticky dough oh my goodness look at

All this flour holy moly if you have sticky dough I’m just going to put some sticky dough on that’s what I’m going to do let me see yep let me get my spatula it’s like patch and attire it’s like patch and attire I love it okay and I have some here

Okay all right so I’ve got some dough here that’s sticky as you can see very sticky I’m just going to patch it up you don’t have to do this but I’m a try hard so I’m going to do it what you doing there Matt so I can put my pizza in good idea

All right so friends we’re ready to make this so this one does not have a sauce so on the bottom I’m putting my Fontina cheese going sometimes putting my Fontina cheese and I think he says about a half cup of Fontina care if it’s a

Half or a quarter I know that’s a big difference but it is what it is um and then I am also going to just put my fresh on what the heck and since I don’t have a ton of fresh I might actually put a little bit of regular too which isn’t

Quite the recipe but I want to make sure I have enough regular mozzarella so I’m just going to put some regular mozzarella so I’m kind of going off script here for his Parma I just want to make sure oh is this not a sauce one

This is not a sauce one that’s why it’s good with the um the salad gotcha yeah so this is not a sauce Pizza this starts off as a white pizza on the bottom but I do want to get some of this extra stuff off CU I don’t want this to go in the

Oven also Eugenia says I’m convinced I’m far too lazy to do this these days but good for you for the effort I get it Eugenia and honestly um this definitely I’m going to be honest this is a fussier dough so um I think it’s delicious but

It’s a little fusser so let me get this in the oven did you want to film this one to see if I maybe that was the luck was filming it okay all right well you’re already over there so uhoh oops that’s not good you know that cuz I wasn’t quite over here yet

That’s why I know I was not lucky okay let me move this back a little bit okay my my little pearls want to kind of come off yeah yay there we go okay in you go 10 minutes and now hubs who is circling the kitchen starving um we will first I’m going to

Get some of this cleared off and we will try the one pizza that’s I know I know it’s cool so friends we have can you put your sausage someplace else that’d be awesome babe so I know that this isn’t going to be ideal cuz it’s not going to be fresh out of

The oven but but you and I both know that a really good pizza is good even if it’s room temperature so um oopsie watch that so yeah there we go all right what a mess what a mess I think I’m going to be in charge of this clean up and I’m

Going to let Dad take you home because I don’t I don’t wish this on anybody all right so let me get this one cut where is where is it oh it’s in here right okay let’s get this cut all right all right I’m going to put this on here this

Beautiful Pizza this was the one from lucali and it is definitely room temperature now but oh well hubs oh did you hear that crust yeah that’s oh no you got to do what the uh the food people do no no no cuz it’s a plate so we’re going to be

Careful what just be careful there’s a plate under you do the oh I see I thought you meant you drag okay so you can hear the the crispiness and I should do this on a cutting board but I don’t know if I need to mess up something else I think she

Trusted me with it I know I didn’t like she didn’t know I was doing what are you going to do so this is he recommends six slices hubs see now he can eat and he’s not coming oh my God two times seriously this is your father so I want

To show them the dough okay so let me first show you got to see this side angle do you see that do you see those like there’s air pockets there and look it can actually stand on its own I would like it a little thinner but that was me

But there’s some good air pockets it’s also a smaller pizza so I mean I feel like I need a little basil so I’m going to steal some basil from this one sorry i f in there oh my goodness can I have piece no you can’t have any there’s a little bit too much

Flower on the bottom so brush off the flow that was my first one I was a little bit of a mess fig and literally it’s really good good so’s on here this is yours I don’t know why you’re looking at me oh uh the tomato sauce um both shredded and uh the pearls

Of mozzarella basil parmesan to and a drizzle oil so my main problem here is I as you can see I didn’t I I was not careful with the flour underneath and so there’s too much flour here my other Pete says we were better about that

So this one has push the last one let me see how this there’s a a little bit of color okay but not too much the dough what I’m happy about the dough though is that color it is lovely Brown has some black splotches much

Happier oh you need to get a a um a picture that right already did oh you did that one that’s right wow that’s good all right see look you got to do the nice so the can hear how crisp be the crust is we all to have some of that one too

No this is almond yes you can have a slice you would like this map by the way there’s nothing there you won’t like yep I will definitely you’re not going to have it there oh my God what did you do this thing I’m you’re driving holy mag it’s definitely

A definitely a messy one tonight yes I’m going to drive I mean you’re going to drive so you don’t have to worry about that and I’m going to just sprinkle a little bit of Parmesan on mine you actually might enjoy like a crispier piece yeah I will I’ll take a

Small one damn let me take this one it’s crisp I’m going to get yep yeah go for it I’ll just take this little one okay little FL this there’s still flour not on mine though see mine doesn’t have flap I think it’s just your where I

Think it was just thinner there so again let me show you look at that oh W that’s good see like the holes in There I mean I like my topping so having that sausage on there is really nice the sausage is good again I have too much flour so I got to figure that out you know the last pizza I kind of flipped it over got the extra flour off and then

Flipped it back I think that was helpful the the fresh sauce is great mhm I think the parmesan on also is nice gives a little could you just put less this spice less um flour on the bottom well the problem is the those is really

Sticky mhm so but at the end I tried to get more flour off with the last one very good yeah that’s really I’m happy with how that turned out I think we’re almost done with this one this one’s going to come out a little sooner than ours did wow well let’s put this

Here will you take a picture again with mine I suppose thank you which one you like better I haven’t had mine [Applause] yet okay Angie yep can you hold the plate um does anyone know where my other I’m I’m constantly looking for my spatula over where oh okay thank you

Friend oh my goodness all right you have a spatula I know oh oh oh that was got my eyes again this one’s good too by the way the uh first one you made I do like the extra spice that I get out of mine though oh I’m

Dripping well we got more for that too can I I got to finish it off so lay it there so this one um so then what we’re going to do with this one is I’m actually going you can see this one I took out a little sooner I liked the

Browned that I have here but over here it’s just a little bit lighter but I I probably could have shifted it and then what we’re going to do to finish this one off now this is just some of my embellishment I’m going to because why not I’m going to sprinkle some of this

And I’m going to get the pucho on it or you put yeah I guess that’s right you do for sheot actually and see this is thin slice so we can just drape it over a couple slices actually just two are going to fit this and you don’t I don’t want it

Really thick because I want it to kind of melt into the hot pizza and then I’m going to put my salad on top the ruga rugula salad see I think right now it’s perfect yes you would like it without the salad but that’s okay you could make

It without the salad right babe and I’m going to use my fingers cuz I kind of want to spread this out so yes if you don’t like a rugula you don’t have to add the ruga salad or you could just use a Roma if you like you know a different kind of lettuce

Water Crest which that has a little bitterness too all right will you go you want to show it to the camera first or yes I’ll show it to the camera so there is the it’s called the Parma there you go and you know what I’m

Going to add just a little bit more on top why not right because I can can’t go wrong with cheese you measure it because I can measure with your you know what else I’m going to do I’m going to put this back on the pizza peel to let this

One warm up a little bit because it’s still warm in there and Matt you want me to put yours in there for a little bit I don’t care okay so I’m going to put ours in just for a little bit since we didn’t get to

Chance to have it as warm let that warm back up cuz it is screaming hot in there still all right get some of the extra flour off there we go okay we’ll put both of ours in just for a little bit we’ll tidy up and then we’ll try this

One that is a workout tonight this was quite the workout and again friends I just want you to know that I really appreciate y’all watching and chitchatting with other I do feel like I have ignored you which is not intentional but this one took a lot of

Concentration I am not lying I mean it was worth it but it it definitely it took major concentration all right so um are you let me put this here till we get the other pizzas back out do you want to try this one babe and you can take off the

Salad you would like it you just want to take off the salad that’s all you can pick your pizza your pizza your piece not your pizza pick your piece I want that one so leaning is like the worst thing to do in a hot cook you know what happens when your

Wife gets warm she gets grumpy and being of a certain age I get warm a lot right friends okay so um I’m going to get some plates cuz this is warmer so I’m going to actually choose my I want this this one one second babe take that

One okay you can choose yours I’m going to show everyone this one probably has less here is oh yeah I guess you’re right you want pull that one yeah look at that b try so this has fantina I’ll just leave what’s on on it has fantina um two kinds of mozzarella

And prute and a salad oh oh oh my goodness you can’t go wrong with PUK that is my favorite if I and so if you don’t like the the salad take me the salad off but then put I think so part of what I love about it actually is that it has the

Salad on top because there’s this contrast of heat and cool and um fresh and cooked it is this and this is just my personal opinion this hits everything for me and I love plain cheese pizzas I love all kinds of pizzas this one I would totally do again cuz this rocks it

For me this is so good so did we ever figure out whether it’s Mark V or mer facty B mhm I couldn’t have told you so we talk about this I know well done thank you yes thank you Mark great cookbook great pizza the takeaways as I mentioned is when you’re

In that final step of forming the dough use oil and I think it’s going to be fine truly so friends um let me catch up in the chat real quick but I did want to let you know that um by the way if you like this kind of content we’re not

Always as complicated with our pizza but um please like And subscribe and share we just love kind of sharing what’s happening in our kitchen and thank you babe for coming coming in yep and chefing with me and next month maybe we can get together a homemade pasta orete

Yep stream which I would like I have something in my teeth but coming up um this week actually on Wednesday hubs is going to be out of town so you know um if he’s out of town it’s definitely my what’s for dinner stream I don’t know

What I’m making yet but I will see what I’ve got see what I feel like it’ll probably be a dinner for one not that you couldn’t make it for two or for four and you know make those servings but come for a spontaneous night of cooking

It’s at five I think it’s at five o’clock um yep and then this weekend on Sunday we are going to do a TR or bu on Sunday instead of during the week because we want to go to this place called poros porcheria which they have porchetta um which is a famous Italian

Specialty and we’re going to have one of their sandwiches and you can only do it like I want to make they once they sell out of their porchetta it’s done so I wanted to make sure we got some so we’re doing it Sunday for lunch and having a

Try or B a try or bu on Sunday so yes but um let’s see here oh we have some other people I haven’t even seen yard sale today thank you for popping in nice to have you on the stream and of course thank you to Ed it and May and um Nick

And Matthew and Greg and eugia and Kathy um and Barbara um yards today who am I forgetting I feel like I’m forgetting oh DS thank you for DS and thank you all if I missed anyone I’m so sorry I will go through here later and look and see

Everyone that had um come on you can see I’m red faced I’m warm it’s warm in my kitchen um just this was great it this is a decision to be making this specific homemade pizza but it is delicious don’t you think the flavor is really it was really damn good like that fermentation

Really gives you a great flavor plus some great texture so friends until we eat again have a great week happy Monday and um maybe I’ll see you on Wednesday when we see what’s for dinner in Philly’s kitchen bye friends