The full uncut audio from my cooking show "Something's Burning". I teach Whitney Cummings and Michael Rapaport how to make pizza (sort of)
Special thanks to Gil Tamazyan (Platter Pizza)
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Full Recipe: http://bit.ly/BurningPizzaRecipe
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- Make the Dough
- Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
- Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.
- Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.
- When ready to make pizza, transfer dough to a floured work surface.
- Divide dough into four even sections.
- Coat four small containers or bowls with nonstick cooking spray or olive oil.
- With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
- Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume. Make the Sauce
- Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
- Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.
- Assemble the Pizzas
- Onto a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
- Place one dough ball onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
- Spread about 1/3 cup of sauce over the dough, leaving about a 1/2- inch edge unsauced.
- Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking) and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.
- Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.
- Repeat with remaining dough balls and ingredients.