- 5/31/2025
Ready to create the ultimate homemade pizza that’s bursting with flavor? In this video, I’ll walk you through every step—from preparing the perfect dough to crafting a mouthwatering sauce and choosing the best toppings. Whether you're a beginner or a seasoned home chef, this easy-to-follow guide will help you make a pizza so delicious, your family and friends will be asking for seconds!
✨ What You'll Learn:
✔️ How to make soft and airy pizza dough
✔️ Secrets to a rich and flavorful pizza sauce
✔️ Tips for achieving the perfect crust and texture
✔️ Creative topping ideas to customize your pizza
✨ What You'll Learn:
✔️ How to make soft and airy pizza dough
✔️ Secrets to a rich and flavorful pizza sauce
✔️ Tips for achieving the perfect crust and texture
✔️ Creative topping ideas to customize your pizza
Category
🛠️
LifestyleTranscript
00:00Hey everyone, welcome back to BitesMD. Today I'm going to show you how to make pizza. It's
00:08going to be my style of pizza. It's more similar to Neapolitan pizza. So first off,
00:13we're going to do a 70% hydration dough. So 70% hydration regards to how much water
00:21content is really inside of the dough. Right now I'm pouring 420 grams of water. I'm
00:33personally using filter water right now. At the moment you can use other various
00:37different types of water. I prefer to use Aquafina as I find that's a little bit
00:43more cleaner taste or you can even use Fuji water if you really want to. So we're
00:51also going to add about 2 grams of traditional yeast in there. Yeast is
00:57pretty powerful so you don't want to add too much but it's going to ruin the
01:00flavor of the dough and it's going to be it's going to make you very thirsty for
01:04some reason. And then we're going to add a mixture of different flour types. Your
01:11different flours can change the way how certain things taste and feel. I like
01:19using a combination of different things. I'm trying to play around with my own recipe at the moment.
01:24Right now I'm using whole wheat flour and I'm going to do about 100 grams of whole wheat.
01:30I like whole wheat because one, it's nutritious, two, it's healthy and it gives a
01:36little bit of a nutty aroma flavor to it. And then I'm going to use a little bit of
01:42bread flour. Bread flour, same thing, just so you can use 100 grams. Bread flour gives a
01:49little bit more protein structure so it gives a little bit more elasticity because
01:53whole wheat and type 00 flour doesn't have any protein in it.
02:00And then type 00 flour, it's getting big right here. And I'm just going to add 400 grams. So it's a total
02:12600 grams of flour. Neapolitan style tends to use just type 00 flour. New York style tends to use bread flour.
02:22I personally, my favorite is New Haven. And they use a 100% bread flour as well.
02:32Now this dough is going to take three days to make but it's going to be worth it.
02:38Because the three days we're going to co-ferment and it's going to develop a lot of flavor
02:44and it's going to taste so much better compared to if you didn't ferment as well.
02:48We're going to add about six grams of salt. Roughly about one percent of whatever dough you're making.
02:58Okay and then we're going to mix this up. We'll put it on low speed first and then we're just going to
03:03mix all the ingredients together and then we'll put on a higher speed to help form the gluten structure.
03:08So my dough has been kneading for several minutes now. It's not ready yet but if you can see it's still
03:20quite sticky and it's just pulling apart. But right now there's some gluten for me. So we're going to add
03:29our active fermentation. Active fermentation is basically just a derivative of your previous dough.
03:40The nice thing about it is that it creates so much flavor and you keep building onto this flavor.
03:46Now this dough itself, if you can see, it's a little bit on the darker side. There's a little bit of a
03:51greenish hue to it. It's because I added the black lava salt to it. Black lava salt is a little bit more nutritious
04:00compared to like regular salt. If you will play around with different types of salt, different types
04:07of flour and kind of make your own flavor. It's all about building a foundation so this way you can
04:14make it in the future. And then we'll give this one another spin. So if you notice there's a little bit more
04:28if you notice there's a little bit more window pane. Like you can kind of see through it but it's still
04:34tearing apart so it's not ready yet. And if you noticed earlier my pate fermentation dough was extremely
04:41sticky. That's because it was an 80% hydration. When it's colder outside I find that you need a higher
04:48hydration level. Maybe we first start off with 65% so it's easier for you to manipulate the dough.
04:55Versus with higher hydration it's a little bit harder and it becomes a lot more stickier and it becomes
05:00just a huge mess. When it's hot outside consider lowering the hydration and sometimes it gets too
05:08sticky because the humidity I guess is absorbed into the dough as well. So our dough is almost ready.
05:14I'm going to add a little bit of olive oil just to give it a little bit extra flavor. Probably like a
05:19tablespoon or so. And then we'll give it another spin and it should be ready right in.
05:28So our dough is ready. So the tip is wet your fingers first and then
05:32pull it out. But if you notice that, see how you have that nice window pane and it's not really tearing anymore.
05:41So we're going to now shape our dough.
05:50So our dough is still a little bit sticky and it's not really into a ball. I like to do this. It's called the
05:57benefit slap and fold technique. So you grab it from the edges and you can sprinkle a little flour if
06:03it's too sticky as well. You grab it from the edges and then you flip over like that and you grab it from
06:11the side, flip, stretch, fold. So side, back, stretch, fold. So let's go on quick.
06:22I find this works well, especially for high hydration dough. So you technically don't need to
06:33knead it. Or sorry, if you don't have a machine, you can use this technique to fold it. It'll just take
06:41a lot longer time. The KitchenAid says that you're supposed to only use it on the 2 setting for dough,
06:50but I find it's too slow. So I use it at higher speed. And that's it. Nice dough. It doesn't stick.
07:00Then we'll put a little bit of flour on there just to kind of keep it from drying out. We're going to let
07:08this sit at room temperature for about an hour or two before we put it in the fridge for 72 hours.
07:14Scrape one a bit to circle it from the bowl.
07:33It's been about two days since we put this in the fridge. If you notice, there are some tiny
07:40variation into the dough. It's expanded about 50 percent. Okay.
07:50We're going to sprinkle some flour. This will be easier for us to shape the dough.
07:58And we're going to let this drop.
08:10So sticky. But that's fine. Going forward in half.
08:20A gigantic baguette.
08:25So normally, I portion control my sizes. I make about 200 grams of pizza and I share it with Ray.
08:32I usually recommend going like 280 grams, 350 grams per dough because it's easier for you to shape
08:42and it's easier for you to add more toppings depending how much you like.
08:48So today we're going to do roughly 270. Sounds good.
08:52Pretty good huh? And this one we're going to use as our pate fermentation.
09:06So if you notice, I flipped it. So the sticky side is over here but the non-sticky part are on the edges.
09:15So this is good because that's what you want. It'll be easier for you to manipulate your dough.
09:20Okay. So if you notice, I'm forming it. I'm just going to tuck everything into a ball.
09:29Like a gigantic ball. And make sure the seams are sealed. Okay.
09:34And then we're going to roll it.
09:38Three fingers. One thumb. I'm just going to roll back and forth into a smooth circle.
09:46Feel free to add more flour if you need to. If you feel like it's sticky.
09:50And that's about it. And then we'll keep this aside for our pate fermentation.
10:01As I said previously, it's about one third of your dough.
10:04But yeah, 350 grams. You could probably add actually.
10:12Let's add that in to make it one third of our dough.
10:15Well, if you notice another technique I was using is that I'm going to put three fingers
10:26in and I'm pushing forward. This will also help form
10:31the dough as well. This one doesn't really matter because this is our pate fermentation dough.
10:41And that's it.
10:41And then once again. So non-sticky side, non-sticky side, sticky side.
10:52Now bring this inwards like that.
10:54I'll bring the other side like that. I'll bring this side like that.
11:01So imagine like all four corners and bring it in into a dough.
11:06You can seal the seam here like that if you want to.
11:12And then you can just roll it on this way. Whichever one you want.
11:24Voila!
11:25It's important you get rid of all the non-sticky part.
11:28Because it's going to be easier to handle in the future.
11:32And also it's going to look a lot nicer.
11:35So that was my proofing box and now I have an actual pizza proofing box.
11:40It's basically the same thing. It's just smaller in size.
11:43So I can rest my dough and it doesn't take up as much space as the bigger one.
11:49Normally I'm making pizza for a party but it's going to be by myself today as my wife
12:03decided to go to New York and leave me alone for two weeks.
12:07From here on out you can either put a little bit more flour or you can put a little bit of olive oil.
12:14This will kind of help create another protective layer to keep the dough from drying out.
12:19Feel free to use whichever you want whether it's olive oil or more flour.
12:26I'm just going to do a little bit of olive oil.
12:32I'm just going to
12:38give a nice coating.
12:42Also give a little bit more flavor.
12:43people that make traditional Neapolitan are probably screaming no no no olive oil.
12:54But this is not traditional okay.
12:59Now in terms of our pate fermentation
13:03we're going to put it in a
13:07ziplock that's freezing.
13:09This is safe.
13:13Usually you can let this dough sit in the fridge for a total of three to four days.
13:23I find after the fourth day it becomes a little bit sour and a lot of the deglutant formation is
13:29starting to degrade as it's kind of overproof in a sense. But it doesn't really matter because this is all
13:36about building flavor and enhancing the flavor for the future.
13:41My family doesn't prefer a sour so they prefer less acidity. Usually they prefer the two day mark.
13:48But I personally prefer the three day of cold fermentation.
13:53So we're going to put this
13:56back in the fridge for another day for this one.
13:59I'm going to put it in for two days in the fridge for this one and then I'll see you guys again in a day.
14:06Only four hours has not passed since we shaped our dough.
14:11We want to take this out to about two hours prior to cooking or at least two hours because
14:16if you don't the dough is going to be a lot harder to stretch out.
14:20If you leave it out for too long for say like eight hours or something then it's going to ferment
14:25in room temperature and now your dough can over ferment as well. So you'll be mindful of the timing.
14:31I usually do about two to four hours before I start making my dough.
14:35So now we have our delicious dough ready so we need to make our pizza sauce.
14:40A lot of people tell you you have to use sand marzino tomatoes because they're the best ones out there.
14:45They're you know from some island in Italy with volcanic rich oil or soil.
14:50And it does give you a lot of flavor and it's a very beautiful tomato.
14:56The only problem I have with it is that we're in North America so the tomatoes come as canned.
15:02So when we're eating these tomatoes we can taste the canned. So my
15:07Ray, she actually hates them because you can taste the clam food.
15:11So we're going to be using two types of tomatoes.
15:14One is the campi tomatoes. Campi tomatoes are very flavorful and they're jam-packed with juices.
15:26So what we're going to do is we're going to remove the seed of these tomatoes.
15:32The seeds tends to give a bit of a bitterness flavor to the tomatoes so it kind of ruins the tomatoes.
15:39So I don't recommend blending the sauce with tomatoes. So it's a bit of a tedious task
15:48doing this and then we're going to also use a fine mesh to remove
15:53all the stuff so we can really focus on the flavor.
15:56So now we have our pulp removed. We're going to put it in a blender.
16:03Okay, I'm not going to blend this yet. I'm going to do something about this.
16:12So you see there's still quite a bit of juices. So I have here a conical stranger or like a fine mesh
16:19stranger. And then we're just going to mesh this up. This way we're not breaking the seed while we're
16:27getting all the juices from the tomato. So the other tomato we're going to use is
16:32cherry bomb tomatoes. They're like the little small tiny kind of like size like this.
16:38They're jam-packed with flavor. They're so refreshing.
16:42But they're they're so small so you're going to have to
16:44do quite a bit of them to get the amount of sauce you want.
16:49We're not going to, we're going to cook the sauce, the campi sauce. We're going to reduce it down.
16:54Once that's reduced, we're going to add in the fresh
16:57cherry bomb tomatoes. The same procedure we're doing right now. And we're going to mix the two.
17:03I find I really like the freshness of tomatoes, but the campi tomatoes is a little bit water. So I like to
17:10reduce it and combine both the fresh and cooked sauce. And I find that tastes
17:18the best so far in my experimentation.
17:24Okay, now that's done.
17:34I'm going to add in two fresh basils in here. Some people add garlic. You're more than welcome to add garlic.
17:41It's entirely up to you. I'm going to do a little drizzle of olive oil.
17:46And then I'm using black lava salt just to get a little bit of taste. You don't want to use too much. It's just a pinch.
17:58Or it'll be a little too salty. We're going to give this a blend and then we are good to go.
18:04We're going to reduce this down and then we're going to add in the fresh tomatoes afterwards.
18:13We're going to let this simmer and cover for about half an hour or so.
18:23So it's reduced down quite a bit. We're going to turn off the heat and let it cool down.
18:28We're going to pour the rest onto some fresh basil and then we're going to mix in the
18:34cherry bomb tomato juice into it once this is cooled down and then our pizza sauce is ready.
18:42So I have here some burrata. These are extremely delicious. We're going to put this on our pizza.
18:52The outside is basically a little firm but the inside is like super soft and chewy.
18:57Finally, I was going to a Korean grocery store and you can see the difference in it. Like they're
19:04absolutely delicious. And we're going to leave it on there. So yeah, funny story is I was going to a
19:10Korean grocery store and ended up walking into a cheese store instead and lucky me I guess.
19:16So we're going to put some Seminole flour onto the dough. You want to be liberal on it as well
19:30because you don't want it to stick. If it's too sticky, you're going to ruin the dough.
19:38Some people put a whole bowl of Seminole flour and just dump the whole
19:42dough into it. But I find it's kind of wasteful so I try to minimize the amount that I use.
19:49You can use a little dough scraper. Just get the flour underneath.
19:56Pick it up.
20:10Put some more Seminole flour. And then you're just going to gently push the bubbles to the side.
20:20And keep in mind where the top and bottom is. Now this is the top. Push them aside.
20:30I'm popping these air bubbles because
20:34when it ferments, it's going to rise up a lot more and it's going to ruin the aesthetics of it.
20:41You're going to grab with three fingers. It's like three fingers on the bottom.
20:47On this, you're going to do a kind of pincer. And then you're going to pull
20:55onto your wrist. Slap. Pull. Slap. Pull. Slap. Pull. Slap.
21:02I like to put more Seminole flour on the bottom as well. Just remember, we're using or I'm using a
21:26higher hydration dough. So this way it's not sticky. It won't tear as much and it's easier for you to launch
21:36the pizza. You can make a perfectly good pizza but once you try to launch it, it becomes a calzone.
21:44And then it becomes a burrito. And then it becomes
21:49something edible, I guess. I've failed numerous times.
21:53Perfect. We're going to add a lato of our tomato sauce.
22:02I'm just going to spread it around. Try not to get the tomato sauce on the edges
22:08because that will prevent the crust from rising as well.
22:13I'm putting it on the bottom burrata on top so this way it doesn't burn.
22:17I'm going to add a little bit of Parmesan Regano.
22:30I'm going to lift this up.
22:36I'm going to fix it.
22:45So when you launch the pizza, you want to do kind of like a flicking motion. You can jiggle around
22:52a bit and make sure it slides. That's the best way to do it. And then voila!
23:06I'll get you.
23:14And then we're going to fix it.
23:15You're not gonna show up!
23:17I'm going to follow the pizza.
23:19I'm going to be watching the pizza show!
23:19All right, let's get in.
23:21Get to the pizza and get cooked!
23:23I'm going to put the pizza in the pizza.
23:25I'm going to fix it.
23:30Go ahead and wait for the pizza!
23:32If it's going to go ahead and eat stuff,
23:33I'm going to make a pie.
23:34So how do you want to do this?
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