Spicy Garlic White Pizza

Get the full recipe at https://www.daphneoz.com/homemade-pizza/

Let it begin! I’m going to be sharing my much requested homemade pizza recipe — from the dough, to the sauce, to a few ways to put it all together into truly glorious pies.

See the dough recipe here: https://youtu.be/Fq2dUnLf0FQ?si=FMi14QG7fPFQT-1A

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Let’s make a spicy garlic white pizza with Swiss Shard sanos and lime if you love a white pizza that is cheesy obviously garlicky a little bit of heat on it two ways cuz we’re going to do a chili garlic oil and the fresh sparkling heat of a lovely green chili

Um with your greens your salad on your on your pizza you are in luck that is the pizza we’re making today and in another video I am showing you how to make your very own homemade pizza Jo so sorry you need this gratifying moment in

Your life come and watch as I press the dough baby that’s glorious this whole process I will walk you through it’s simple but it requires patience I will say that if you don’t feel like making your homemade pizza dough you can definitely go to your pizza parlor ask them to sell you

Some dough you can usually buy it at your Supermarket Frozen just let it thaw and then you’re ready to go let’s make a chili garlic oil the first thing you’re going to want is four cloves of garlic that we are going to thinly slice and use to infuse olive oil with a little

Chili flake as well um to create the base layer of this pizza we’re going to literally gloss the entire crust with this slightly spicy fragrant garlic oil um and you can leave the heat off if you’re not into the spice thinly slicing up four to five cloves of garlic to make

Our garlic chili oil which I might add even on its own over pasta with a little breadcrumb you’re in business let’s add half a cup of olive oil over a medium low heat and add our garlic cloves in and because I do like it spicy I am

Going to add a nice either a half teaspoon or a teaspoon of chili flake and let this come up and start to sizzle we’ll cook the garlic like 2 minutes maybe up to three you want to watch it we’re not looking for a lot of color on

Here maximum just like a little golden Browning we just want it to start to infuse and then we’re going to cut the heat and let it sit and really start to build up that flavor okay let’s get ourselves totally situated while that starts to cook I have my lovely bunch of

Washed Swiss Shard leaves and one of my favorite pieces of this dish is the stem do not bother chopping it out or throwing it away it becomes so tender and lovely it’s not a tough element here so I like to just give myself little ribbons of the Swiss Shard

Leaves and take it all the way down and I’m going to use the stems all the way to where the leaves stop forming this will be lovely texture on our pizza and probably stop stop like an inch from the bottom cuz it just starts to get a

Little bit more bitter than we need but it’s color and it’s texture it’s lovely I hear sizzling oh okay see how quickly that happens look the garlic and the chili flake the chili flake is also going to let the oil start to turn that lovely like ready color I’m going to

Take it over a low heat one more minute then cut the heat let it cool during that cooling process it will Steep and become flavorful and delightful um and I will continue working my way through the sanos next I like little rings of chili I find that

They are pretty and textural and add the right amount of heat to like each like every other bite will be really nice and hot and spicy if you got the right Sano sanos for the most part are pretty spicy you could definitely use a jalapeno instead you could use a Fresno chili um

But what I like about keeping it in ringlets is that then some bites are pops of spice and then you get another like reprieve from just the rich fatty cheesy bite and then you go for another spicy bite and then you know it’s a fun little game we play um so nice thin

Rings of your Serrano chilies and I’m going to cut the heat off of our chili oil which is gorgeous and smells fragrant not burned let that cool ever so slightly as it infuses the oil with garlicky perfection and we will start to form our pizza let me wash my hands okay go ahead

And grab your lovely pizza dough oh this is so good I’m so proud of you I’m so proud um and here’s one thing you actually want to do get ready before your hands are all dirty take some semolina flour and just really generously scatter it over your Pizza

Peel this is going to help make sure that your pizza does not stick as you try to slide it into the oven speaking of the oven I have mine set to 450 or 500° as hot as your oven will go we are sort of mimicking the experience of a

Hot hot hot pizza oven which can get up to 800° even so as high as you can go is great and I’m going to show you how to do this on a pizza stone which is something you can pick up at most uh culinary shops you can buy it online and

It’s a great way just to really it sort of like soaks up the heat and keeps it really hot and concentrated so it’s a great way to turn your normal oven into something that approximates a lovely wood burning pizza oven um and I stuck that pizza stone on the bottom rack as

Low as it can go because the bottom of your oven is usually the hottest place and I have let it get hot in there for the last like half hour you really this is not a time to skimp on the heat you want it nice and hot I’m just using my

Fingers something interesting you would think if you want a flat round that you should use a bottle or a rolling pin here do not you will squeeze out all the lovely air that the yeast developed in the dough you will get rid of the chewy amazing texture that we’re hoping to

Achieve on our lovely pie you got to do this by hand which is super fun um and a great thing for the kids to do too so I’m all I’m doing is sort of working my way around the circle pressing and pushing into this spherical shape and

Once I have that nice sort of like outer boundary formed that’s when I’m going to start doing the gravitational pull with so I have my fists up this is a fight the dough but not really be gentle it’s lovely be kind to your dough and I’m just sort of rotating my fists around

That perimeter we created and letting gravity create this lovely even thickness throughout of beautiful dough and if you start to see it getting really thin in an area stop working there start keep moving around and let the rest of the dough stretch itself out and become l lovely thin crust

Crispy bottom with that super chewy beautiful exterior on that crust my mouth is watering even just thinking about how fabulous this is going to be and you know this might take a few times to really nail and master and that’s all good okay that’s plenty thin for me that looks good maybe a

Little bit more let’s just do a little tiny bit more here at the edge okay working fast you don’t want to have tears in your dough all right beautiful onto your well flowed peel and I assemble my pizza on the peel itself that way I’m not struggling to lift an assembled pie onto

The peel save yourself some time okay the first step here is we want a little glossing of our beautiful chili garlic oil so get yourself a pastry brush or if you just want to do it with a spoon you definitely can give it a little swirl in

This now golden sort of rust colored chili garlic oil and just paint it on and this is going to flavor every corner of this pie and you know something to keep in mind with all pizza making is you are not looking for an excess of any one

Thing this is a beautiful way to create a perfect bite that easily slips into your mouth that brings a wonderful scattering and um just Unity to all your different ingredients but you don’t want too much of anyone thing you’re not looking for a soggy overly heavy crust or um you know ingredients that

Overwhelm each other you want the perfect balance now at this point you can add cheese first if you want but I kind of like to bury a little scattering of our Swiss Shard underneath that first layer of cheese cuz I find that this layer will stay nice and juicy then the

Top layer of Shard gets a little bit crisper in the oven it’s a nice little textural play that we’re very happy to see again using moderation not going too crazy on any one thing cuz you’re going to have layers here little bit of our uh Shredded low moisture mozzarella and

There are not one not two but three four types of cheese going onto this pie so paste yourself a little more um Swiss yard right on top let’s go ahead and Scatter with our lovely serrano peppers use as many or as few as you’d like a

Little more cheese on top now we can go in with some dollops over cook Again not being too crazy here just little pops a few fresh tears of Buffalo mozzarella if you have it this is not essential but I do have to say I kind of love the way it melts and Parmesan you are in luck that you came today this is this is the

Day that you are going to fall in love with saying goodbye to delivery and hello to homemade pizza here is the Moment of Truth can we get this Pizza onto the pizza stone without losing half our ingredients I’m a pizza lover but I never claimed to be a professional

Piz be bold no it’s going to be so good all right we’re going to let it go like 15 minutes roughly I will get in there and try to rotate it around being gentle trying not to lose everything okay so come take a look at this pizza you’ll see it’s been about 8

Minutes now the back half is I’m going to work fast I don’t want to lose the heat the back half is lovely and golden brown back back there you can see but the front part has a little bit of blandness so just use your tongs to flip it and then pop it back

Close seven more minutes to Pizza Perfection pizza’s ready she was in there about 16 or 17 minutes grab yourself your peel and your tongs and just lift her right out that is the beauty of the semolina the semolina stays behind on the on the pizza stone so that your pizza does not and

Guys look at the golden brown cheesy Swiss shardy luxury of this pizza it’s beyond it’s beyond so give it a little brush with your garlic chili oil just around the crust for that extra boost of flavor fresh lime just a little zesting right over top let it rest 1 minute just so that

The cheese cheese is not totally molten so it will be easier to cut patience it’s a virtue that I don’t possess let’s cut it confidence is key we’re not dragging it back and forth we are that’s it okay one through and be firm just make sure you’ve gone all the way through your

Gorgeous firm crust oh yum guys guys that is the garlicky spicy white pizza with swis Shard and sanos and lime of your dreams and mine I literally have no words look at the crust while I think of my words because we made this pillowy pockets of airiness and chewi crisp delightfulness

Underneath that Swiss Shard that just melts in with the cheese like I said those little sort of crusty crispy pieces tendrils of swis Shard here at the top while the part that’s buried under the cheese just melts together the garlic oil all over top the pop of heat

From the chili muted by the wonderful fattiness of our Rota okay let’s taste the crust the crust is like a Garlic Knot you have a Garlic Knot crust with a salad and a pizza all in one bite do you see see the pockets of air bubbles back

Here all through this crust that is pillowy chewy Pizza Perfection Pizza deliciousness Pizza prowess and then if you were feeling sad CU you were getting to the end of your slice break off your crust I’m a crust girl anyway but watch break off your crust and dunk it in your garlic chili oil

And make every single bite pure perfection if you’re not currently doing pizza parties at home this is your sign to start doing it m