on the takeaway menu today is an
American hot Chicago pizza pie right
let’s get cracking on the bass we’ve got
yeast get it in the sachets they’re
always seven grams into some water now
that’s 600 milliliters of tepid water
that’s gonna wake up the dried yeast for
four pizzas add one kilo of strong flour
and a nice pinch of salt then in with
600 mils of yeasty water this is going
to do all the hard work for you there is
no right or wrong way to knead you’re
just moving it about push it forward
push it back stretch it stretch it doing
big batches is a great money-saving tip
you can always freeze what you don’t
need right now and having a stash will
help stop the urge to shell out on all
those pricey takeaways leave the
dotapprove
which means to rise in a covered bowl
for an hour that is what yeast does so
what we do after now is we bash it back
down
we now have a dough that’s kind of
developed in flavor it’s just phenomenal
I love it the feel of it here in there
gorgeous so all I’m doing now is I’m
just folding it under itself I want to
bring back the pizza pie okay
rub a little oil into the tins and
scatter over some dry breadcrumbs for a
little extra crunch on the base this
dough is just beautiful I’m just gonna
pull it you don’t have to roll it I’m
gonna go into that tin buy that leave
the base to prove again for 15 to 20
minutes now for a really cheap super
quick tomato sauce it’s just one Tina
tomatoes two cloves of garlic salt and a
little dried oregano whizz it up
for a bit of heat Nick a little vinegar
from some jarred pickled jalapenos
friends the sauce is done the toppings
are up to you well I’m gonna use two
good quality sausages per pizza plus a
few chopped jalapenos to make this
American hot even hotter so actually I
think cheddar is a wonderful melter it
really is little bombs of cheddar in and
around that sausage one finely sliced
red onion smashed up fennel seeds and a
good pinch of smoked paprika will really
bring out the flavors
absolutely gorgeous wacom into the oven
for 20 minutes at 190 and when they’re
cooked they’ll look a bit like this oh
yes
thick chunky that’s what I’m talking
about
I admit buying a takeaway pizza does
have its perks but they don’t come cheap
this is six times cheaper than that
girl’s coming up a check of this grab
away oh thank you so much bring back the
Chicago pizza pie crew I think it’s time
for a little bit of pizza come on
American hot Chicago pizza pie right
let’s get cracking on the bass we’ve got
yeast get it in the sachets they’re
always seven grams into some water now
that’s 600 milliliters of tepid water
that’s gonna wake up the dried yeast for
four pizzas add one kilo of strong flour
and a nice pinch of salt then in with
600 mils of yeasty water this is going
to do all the hard work for you there is
no right or wrong way to knead you’re
just moving it about push it forward
push it back stretch it stretch it doing
big batches is a great money-saving tip
you can always freeze what you don’t
need right now and having a stash will
help stop the urge to shell out on all
those pricey takeaways leave the
dotapprove
which means to rise in a covered bowl
for an hour that is what yeast does so
what we do after now is we bash it back
down
we now have a dough that’s kind of
developed in flavor it’s just phenomenal
I love it the feel of it here in there
gorgeous so all I’m doing now is I’m
just folding it under itself I want to
bring back the pizza pie okay
rub a little oil into the tins and
scatter over some dry breadcrumbs for a
little extra crunch on the base this
dough is just beautiful I’m just gonna
pull it you don’t have to roll it I’m
gonna go into that tin buy that leave
the base to prove again for 15 to 20
minutes now for a really cheap super
quick tomato sauce it’s just one Tina
tomatoes two cloves of garlic salt and a
little dried oregano whizz it up
for a bit of heat Nick a little vinegar
from some jarred pickled jalapenos
friends the sauce is done the toppings
are up to you well I’m gonna use two
good quality sausages per pizza plus a
few chopped jalapenos to make this
American hot even hotter so actually I
think cheddar is a wonderful melter it
really is little bombs of cheddar in and
around that sausage one finely sliced
red onion smashed up fennel seeds and a
good pinch of smoked paprika will really
bring out the flavors
absolutely gorgeous wacom into the oven
for 20 minutes at 190 and when they’re
cooked they’ll look a bit like this oh
yes
thick chunky that’s what I’m talking
about
I admit buying a takeaway pizza does
have its perks but they don’t come cheap
this is six times cheaper than that
girl’s coming up a check of this grab
away oh thank you so much bring back the
Chicago pizza pie crew I think it’s time
for a little bit of pizza come on
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