Food Network Chefs' Top 10 Pizza Recipe Videos _ Food Network

The Art of Making a Perfect Pizza

We started cooking with pizza dough and it's been a long time coming but it was so worth it because we got a crispy crust in perfectly bubbly golden brown top beautiful with a pizza cuz we use that nonstick look at that slides right out wow that was so easy beautiful look at the bottom can you see the bottom let me see that get a shot of the bottom that's beautiful oh yeah look at that you see that that is joyous that's cuz we started a little bit of oil in the bottom pan right there that cheese and that cheese all the way around you see the Lacy edge of that that's what the kids want these days right I don't know if they want omelets

As we continue to shape our pizza into its desired form, it's clear that this is going to be a Super Siiz slice of pizza. We're using a foolproof pizza dough recipe that never fails us, and it's about to become the star of the show. The dough was mixed together with salt, flour, olive oil, and active dry yeast dissolved in warm water, then formed into a ball in an olive oil smeared Bowl covered it with plastic wrap let it rise for an hour then stashed the dough in the fridge this dough is the best and it's so easy to shape into whatever shape you want I'm literally forming it into the shape of a big slice of pizza emphasis on big this is basically going to be a whole pizza it's just not going to be round or oval like my pizzas usually are it's in the shape of of a pizza slice

With our crust now in place, we can move on to adding the toppings. We're starting with a layer of Jarred marinara sauce, which will add that classic flavor to our pizza. By leaving the sauce off of the end, we can create a crust-like edge that's perfectly golden brown. Next up is mozzarella cheese - sometimes with pizza fresh mozzarella can get a little bit watery so I'm kind of sticking with the supermarket stuff and you can just tear the pieces as you need to to fit them on there.

As we continue to build our pizza, we're adding some Fontina cheese for an extra layer of flavor and creaminess. This is a great choice because Fontina has a milder taste than parmesan, which pairs perfectly with the other ingredients. Now it's time to add some spice with a sprinkle of Romano cheese - this will give our pizza a bit of a kick. But don't worry, we're not going overboard just yet. A little bit of pepperoni is all we need to take our pizza to the next level.

But wait, there's more! We've also got some goat cheese on hand, and who doesn't love a good dose of tanginess on their pizza? This might be the riskiest topping choice, but I'm willing to give it a shot. And finally, we'll finish off our masterpiece with another sprinkle of mozzarella cheese to tie everything together.

Now that our pizza is complete, let's pop it into the oven at 500° for about 20 minutes. We'll keep an eye on it to make sure the crust doesn't get too crispy, but I have a feeling this is going to be a real showstopper.

Just as we finish plating up our individual pizzas, I take a moment to appreciate the beauty of our handiwork. A super siiz slice of pizza in the shape of a big slice - it's truly something special. And with just one bite, I can see why this is going to be a hit with my family. The crust is perfectly crispy, the cheese is melted to perfection, and the toppings are balanced just right. It's a true masterpiece, and I couldn't be more proud of our pizza-making skills.

With pizzas now in hand, we move on to serving and enjoying our hard work. As we take our first bites, the flavors all come together in perfect harmony - it's truly a culinary experience like no other. And as for what's next? Perhaps we'll even try making a few more individual pizzas with different toppings, or maybe we'll stick with our classic round pizza. Whatever the case, I know one thing is for sure: this pizza party is going to be an unforgettable one!

"WEBVTTKind: captionsLanguage: enI making my sausage peppers and onion deep dish pizza to get started on the dough I'm going to get four cups of allpurpose flour and then a tablespoon of sugar we'll just add a hint of sweetness I'm using 2 and 1/4 teaspoons of instant yeast I love using instant yeast cuz I don't need to proof it and then 1 and 1/2 teaspoons of kosher salt I'll whisk this up chicken pine easy peasy I'll grab my wet ingredients I've got a cup and a half of water and 1/4 cup of corn oil which helps the crust get crisp and it also adds this delightful subtle corn chip flavor I'll pour this in and I'll get it on my mixer and just mix until it comes together I'm going to knad this now for 7 to 10 minutes until it's smooth and still slightly sticky okay this looks beautiful it smells yeasty then I'll grab a clean Bowl I'll add a little bit of oil so that it doesn't stick okay I'll gather it into a ball and I'm going to place it seam side up first into my bowl and then turn it back over so that it's completely covered in the oil I don't want it to dry out I'll cover it with a towel and then let this rise at room temp for 1 to two hours until it's doubled in size I'm going to divide it into my two pizza pans now one for me and one for Nick and these are coated in loads of butter which adds delicious buttery flavor I'll divide this into two even pieces and I'm going to stretch them into balls this will help me Pat it out evenly and I'm going to let these rest for a little bit longer and that's going to make it easier for me to Pat it out in the pans a tiny nap while I prep my toppings my toppings are prepped and my dough is well rusted and now I'm ready to assemble I'm going to start by pressing the dough out I'll rotate my cake pan as I go to make sure that it's pressed evenly all over the bottom and then I'm going to pinch the sides so that the dough comes all the way up the butter that's lining the cake pan kind of helps the sides of the dough stay up my dough is paded out first comes the cheese which is unique to Chicago style pizza and that's because it acts as a barrier so that the sauce doesn't make the pizza soggy and this is sliced mozzarella cheese and next comes the sausage I'm using pork sausage that I rolled into into balls so I'm Distributing it evenly all over the cheese and then I'm pressing it out then I'll top with San marzan tomatoes that I've salted and drained when we have deep dish pizza it is a special event it's so big that we can really only handle it like once a month I carry the deep dish pizza excitement in the family but Nick and Bernie hop along for the ride I'll distribute these all over the sausage all the way to the edge next the quintessential Pizza vegetable green peppers and some chopped onions for a little bits of sweetness I'll sprinkle with a snowstorm of peino oh it smells so good and a little pinch of oregano and that is a beautiful Pizza I'm going to assemble the second one and then we'll be ready for the oven these are prettier than the Chicago skyline I'm going to stick them in the oven at 500° for 30 to 40 minutes until the crust is golden and the cheese is bubbly around the edges it smells like a pizza parlor in here yes they look perfect I love seeing see that some of the cheese has bubbled up and gotten Brown okay I'm going to finish with a pinch of crushed red pepper because I need a little heat talk about deeply delicious you want a Big Slice or a really Big Slice give me the biggest slice you have ever okay sliced this is the best Chicago pizza I probably ever okay I'm making my easy chili cheese French bread pizza so simple I've got the same bread I've hollowed it out a little bit though so I can put that chili in there and just put this bread to the side you can make bread crumbs you can also put it on a sheet and toast it if you got like a cheese sauce at your big game party it's fun for a dip for your guests all right so this is just store bought garlic butter be generous you know sometimes I leave kind of go in and just pour it down the center and then spread it around I'm going to get this into the oven to toast it um you could do 400 450 you're just going for the edges to get lightly golden brown and then you're going to bring it back out and top it get this in here should only take about oh 10 minutes for it to get like this then on the inside I'm going to add my five ingredient chili so the five ingredients are so simple it's just some ground beef a can of tomatoes and green chilies a can of black beans an onion and chili powder all right so I'm going to get this into the hollows here just scoop this in here and get it along the link I used to be team no beans in my chili uh until I put some black beans in we've got kidney beans here if you want to lean the beans out you're more than welcome uh and this recipe is actually so simple all those ingredients just add them makes a very quick and simple chili for your guest just five ingredients we've got that recipe on the Food Network kitchen app and I'm even demoing it live for you so you can see how to put it together but I mean come on it's so simple all right over the top of this chili going to add a blend of cheese just cheddar and Monterey Jack you can use cheddar and pepper jack but I'm bringing a little bit of fire with jalap inos in the end and what I really like about the jalapenos is they kind of show you a serving size it makes it easy for people to slice up and Portion on their own so mounds and mounds of cheese now over the top of that just you know think about the serving size and put a jalapeno freshly sliced along the length as well and then you can imagine when this comes out people are going to cut between the jalapenos everyone gets a nice little jalapeno bite and it also adds some curb appeal just keep on going down along the link now this isn't done when I bring it out of the oven there's more toppings as as gz and I were called wow gz the autra M what is going on please okay I'm going to get this into the oven for about 15 20 minutes at 400° all right over here putting a little bit of scallions over the top making it rain scallions rain Make It Rain you can't have enough basil of cheese as far as I'm concerned cilantro over top to kind of match your basil love then a nice drizzle of Crema if you can't find crema it's just a looser version of sour cream just get in there and add a little bit of milk to your sour cream or even water sometimes I'll do some lime juice to loosen it up just sounds better cruma right it does just get that on there and then a nice Shake of hot sauce you ready to put this down Jesus oh this is a lot of work here all right beep beep beep I mean come on hook me up with the chili and the cheese and the chili and the cheese there you go okay all right cheesing of course he would cut his in half I'm going to cut mine just like you this is delicious the crunch easy touchdown I am making my cheese steak Skillet Pizza I'm in all right all right so you're going to help me out I've got an iron skillet here and I want you to put a little oil in that and then stretch out the pizza dough oh great you can buy your pizza dough uh go right to the pizza place you like and ask to buy their dough you can get it in the freezer Department just let it thaw and rest at room temperature and I'm going to get us started with our peppers and onion don't forget that pop too with pizza dough too I I I think that that's great yeah pizza dough has gotten so much better the Prem pza dough right it's great all right so I'm going to get my Peppers going on there too it's so hot that's a grill really nice and hot and I'm going to get my steak going on it so I'm using the package you can get this in the your department of the thinly sliced steak or if you want to be fancy like if you're Jeezy you could pick up a really nice ribeye steak hand it to the Butcher and say shave this for me that's right I'm I'm fancy sometimes too yeah I think it's made with a ribeye isn't it traditionally traditionally I think that ribey might be in quotes at some of the more fast food joints you know for your uh you know it an expensive cut but it's definitely yeah you you don't have to so nice and thin and these packages usually come in in one pound we're only going to use a half a pound you can um because we're just putting it on the pizza there won't be enough space for it but you can easily go ahead and cook up the whole thing at the same time if you want so that you know you can use it later for a sandway it's so fast it's almost done it goes so fast yeah look at that and I'm also going to add a little garlic to my peppers and onion it's like a campfire cookout right here guys I used to spend Thanksgiving eating cheese steaks in Philadelphia really I remember you doing that I would take the train down I'd get my cheese steak go back to the hotel and watch their Thanksgiving Day Parade down there so much fun Atlantic City has some good uh cheese steak too I love steak now when I was a kid my mom and I when we'd go shopping at the mall there was a cheese steak place at the mall and I always wanted to get a cheese steak sandwich that was my big treat so and I love pizza so I thought why not why not combine the two all right so season it up salt and pepper needs it yeah you got to be generous there and the great thing is is that you don't have to cook this completely cuz it is going to cook again in the oven so I figured I'd try to go in here like they would do at the mall remember all right so this is looking good Jeff how's that go good you know sometimes a great tip for home too if your pizza dough is like you know pulling back in just let it be for a minute it needs to relax a little more rather than tearing it open and creating those little holes and Pockets but so whatever you're in you know and and remember whenever you're doing a cast iron skillet pizza too much oil it's going to totally shrink up even quicker because it's slick under there so you maybe want to put the oil in after you stretch it out this is perfect go that looks great and it's going to get nice and crispy on the bottom of this m it's like it fries up and there in that oil all right so I'm going to top it with our peppers and onions whoa yum this is going to be a new thing yeah this it's a thing right it's a thing it's a thing and if you feel like that it's getting you know more peppers and onions that you want just save it cuz you got all that extra left over beef make it like a little taco action all right now I'm going to chop it with the beef get all that on there pizza loving this yeah it's a sauceless pizza you could serve it with a dipping sauce if you liked um you know you could put some melted cheese as a dipping it'd be great with a ranch dipping or a marinar dipping or just at the end after you pull it out of the oven just drizzle that cheese sauce that orange cheese sauce all over right from the jar all right I'm going with mozzarella cheese and provolone cheese jar I love the provolone provolone has that smell you have to yep now if you want to do this and only dirty one dish you can cook your steak and your peppers in this iron skillet and then wipe it out and do it okay so this heavy you're going to go into the oven 450° for 15 to 20 minutes and got one in here I didn't see it I didn't Pi already done here we go oh the smell of Co green bell peppers this yeah it's wondrous oh there we go wow looking good right yummy okay so let's get it out of here oh this is going to be trouble for me I know hey see how nice and crispy it is oh right out of there that is perfect Pizza nista yep and let's get right in here this is going to be a thicker Crust Pizza which I like because it makes me think more of a cheese having that nice bread action going on I bet when you were uh taking your pizza class in Italy they had no idea you were going to mash it up and make a I don't think anybody in Italy's having a cheese steak Pizza I don't think so here we go oh that is beautiful uhhuh and then I like to serve it with either pickled banana peppers or pickled cherry peppers yay Y in there Jeff you want to get in here I'm going to go in here look at this can I have pepper yeah put some pepper on it don't burn your mouth chezy we don't want to hurt that IR iron Che palette gy don't burn yourself oh that's good Katie Lee some mashups just don't work they just don't let's be honest right that's true sometimes this you close your eyes you're like cheese steak you open your eyes you're like what pizza but it's B balanced and that hot pepper is hot and you need it cuz this is so rich and delectable I love it we're going to make two different pizzas a Savory Pizza a very very simple one some fresh tomatoes fresh mozzarella fresh basil you know the margarita pizza and then I'm going to make a dessert pizza with some plums blackberries and some raspberries some mascapone cheese and a little bit of honey you know when my daughter was like four years old I used to make her grilled pizzas outside and she'd always say to me dad I want real Pizza I think that people think wait a minute pizza dough on a grill like what's that all about but it actually works and it's really easy so I went to my favorite pizza parlor I gave the guy a couple of bucks and he gave me uh a few balls of his perfect pizza dough so we're going to start by actually cooking off the dough first it's kind of interesting so we're just going to take a little bit of uh canola oil and uh we're going to just brush the uh the pizza dough I'm going to use my gas grill for this you can use a charcoal grill of course but the gas grill I know is always going to have nice even Heat for the pizza dough it's actually a good idea so what we're going to do is we're going to take our our peel we call this a peel we just going to put the dough right on top and my pizza do comes out all kinds of different shapes makes it look homemade all right let's go to the grill we want our Grill pretty hot okay so we're just going to go right on the grill just like that okay you can see the the pizza dough is starting to Bubble Up like that basically you just want to turn this one time you want to make sure that the dough gets nice and crispy on one side give it one turn and and it's it's ready to go you see how quickly it Cooks I mean literally 45 to 60 seconds on each side and then you have a cooked pizza dough it depends how much you roll it out I like my pieces to be thin as opposed to thick but even if you roll it out really thinly it's still going to rise just a tiny bit and that's good that's where you get that nice sort of chew in the middle all right that's good okay now we can make our pieces so I'm just going to put a little touch of olive oil on top and then some fresh mozzarella cheese and some tomatoes salt and pepper now if we don't want the pizza the crust itself to keep cooking underneath what we're going to do is actually we can actually put it on a sheet pan and then let the uh the cheese and the tomatoes heat up okay while that's cooking we can actually finish our dessert one you know what do you serve for dessert outside a grilled pizza is a really cool idea so I'm going to take some mapone cheese which is an Italian style cream cheese one of my favorite ingredients we're just going to slatter this right on top of the pizza and then we're going to take some grilled plums or you could use peaches any kind of stone fruit will work really well and then some berries I love blackberries one of my favorite ingredients in the whole world and we're going to put some raspberries in there in there as well great for some color and maybe just a tiny bit of honey all right I'm just going to let this heat up just a tiny bit more another 3 minutes we should be good to go one sweet and one Savory and I actually like to keep them right on the peel and I like to serve them on the peel as well so we're going to take some fresh basil leaves we're just going to tear the basil leaves and let the basil leaves drop there's our pizza margarita on the grill for dessert Marsh Capone cheese some grilled plums some berries powdered sugar a little bit of Honey M good way to end the day really terrific I am making my pepperoni pizza past trees which have a melty cheesy filling and salty pepperoni encased in a Buttery flaky blanket to get started I'm going to make my cheese filling I've got three kinds of cheeses here for different flavors and textures I'll start with some mozzarella this will get really melty a couple of tablespoons of grated Parmesan for saltiness and some ricotta cheese will bring it all together I'll add 6 oz of this an egg will keep everything together and prevent the cheese filling from leaking out as these bake and a couple tablespoons of flour will help to bind it I'm going to add a green bell pepper green bell peppers are just the ideal Pizza veggie so this is a homemade version of the pizza pockets that I would eat almost every day after school for a good few years I would get home stick one in the microwave and then get refueled for homework and figure skating practice I'll give this a little Pizzazz with some dried oregano and you got to have crushed red pepper on Pizza Nick really likes this stuff so I'll add an extra pinch for him I'll season with salt and pepper and mix together my filling is combined I'm ready for my puff pastry I've got a sheet pan and rolling p and my puff pastry which I thought in the refrigerator I'm going to dust my counter with a little flour so that it doesn't stick so I'm going to roll the sheet out to a big rectangle that is 10 by 15 in that'll be the perfect size to give me six evenly sized squares so I'm just gently and evenly working it with my rolling pin bead Harvest is really cool to see there's a special Harvester that pulls the beets out of the ground and then they're lifted up through a conveyor belt Contraption and they go right into a truck that's driving at the same speed right next to it and then once that truck fills up it peels off and heads on its way to the sugar plant and then another truck swoops in right behind it which is all to say that Nick is working hard and he's hungry so he could probably eat five of these my puff pastry is rolled out to the size that I want it I'm going to cut it into squares now and to do that I'm going to use my accordion pastry cutter which will allow me to get perfectly even Cuts but you could also use a knife I'm going to roll two rolls of squares so geometrically satisfying I'll transfer my squares to my baking sheet which is lined with parchment paper so that they don't stick and I'm placing them pretty closely together right now but once I fold them up they'll have enough room on all sides to bake evenly I'm ready to assemble I've got to grab my red sauce and my pepperoni you can't make pizza without sauce and you can't can't make pizza for Nick without pepperoni to assemble I'm going to add a dollop of cheese filling kind of towards one corner because I'm going to be folding this on a diagonal and then I'm going to create a well in the cheese filling that's going to hold the sauce and prevent it from leaking out and these are little pizza pockets so I've got my tiny baby pepperonis I'll sprinkle these all over try saying meat Sprinkles with a straight face meat sprinkles and I'll seal it up with egg wash and this is just an egg beaten with a splash of water and it's going to help seal these together I'll fold this right over the toppings and press the edges together and to really lock the fillings in I'm going to crimp the edges with the fork and I'll finish with some egg wash to make them shiny how cute I'll keep on filling these and then I'm going to chill them before baking to help them hold their shape they are going to be tremendous triangles of pizza Perfection these will bake at 375 for 30 minutes they are going to be so good with so many folds of flakiness the have puffed up perfectly I can see all the flakes and I'm smelling the pepperoni coming from within I met a group of great new friends at our homeschooling co-op in Bartlesville this year now school's out for the summer and we haven't seen each other for a few weeks so I decided to have them out to the ranch for a girl's dinner so it should be a lot of fun I'm making a really summery chicken salad for dinner and to go with it a fresh herb pizza so I'm going to get started on the dough I've got 3/4 of a cup of pretty warm water and I sprinkled in half a teaspoon of yeast and I'll just let that sit and start to work its magic and then I'll add two cups of flour to the mixer this is my favorite pizza dough in the entire universe it is so delicious and so foolproof half a teaspoon of kosher salt and then I'll just put the mixer on low and I'll drizzle in 1/4 cup of olive oil another fun part of tonight is the girls have never been out to the ranch so we're really going to have a fun time I just love them they are so much fun so I'll drizzle in the olive oil and it'll just slowly mix it into the flour and salt and by now the yeast and water mixture should be good so I'll just drizzle that in and let it mix in slowly the great thing about this pizza dough is you can make it an hour before you need it or you can make it 3 days before you need it it lasts for a really long time in the fridge okay now it doesn't take long at all for it to come together I'll give it just a little bit longer now I'm going to put the dough into a bowl so I'll drizzle in a little bit of olive oil smear it around to coat it so I'll just put it into the bowl turn it around so it gets coated in olive oil all right the dough is all coated and I'll just cover it up with plastic wrap now it just needs to rise for about an hour or so now the dough has been rising and I'm just going to roll it out this is a really simple le pizza but it's going to go perfectly with the chicken salad okay got that all rolled out now I'm going to drizzle some olive oil onto a baking sheet and then I'll just pick up the dough it's pretty stretchy and that's a good thing and I'll just plop it right on the sheet and then I'll drizzle on a little more olive oil this pizza doesn't have a really heavy sauce like a lot of pizzas do I'll just smear the olive oil around and then I'll just sprinkle on a little salt and pepper for flavor and then of course this is pizza so I have mozzarella cheese and I'll just slice some Thin slices you can also grate the mozzarella but I really like the way the slices bake they sort of spread out and get really bubbly okay I'll lay the slices of cheese on and see where I am all right that looks good now I'll get the herbs ready that I'm going to put on the pizza I have a package of arugula I love love love arugula it's so mysterious it's kind of spicy and peppery and lettuce see all at once and then I have some beautiful basil and I'm just going to leave the leaves whole not Chop them up like I normally would and then I have some parsley just for a little extra freshness just tear them up so there aren't any big pieces okay I think that should be good now I'm going to put the pizza in the oven when the girls get here and with that I'm ready for this girl's night to begin the pizza looks amazing and it smells amazing okay got a big spatula I'm just going to put it right onto the board I'll just put the greens all over the top now I'll cut this up big old pizza cutter okay now just to finish it off I'll throw on Plenty of grated Parmesan okay beautiful Pizza gorgeous salad it's time to eat I am making an Italian meat and cheese French bread pizza oh my gosh first of all always extra virgin olive oil okay A little just to get the thing started you got to start the engine of the sandwich right little drizzle I think Jeff MOA would approve of that little salt and pepper this is Jarred marinara you can make your own but you don't have to and then some deli meat so I have in honor of Jeff marrow some soat which is really a rough grind salami a lot of spicy you don't want to lay it flat you want to try to ribbon as much as possible I learned that from The Sandwich King some regular salami again I'm just going to like sort of make it nice and ribbony right and not going to lay it flat you want it to be fluffy so some smoked mozzarella right on top just like that we're going to come down to the home stretch we are going to put that in the oven at 4 50 for about 10 minutes that's finished with the cheese and I also like to finish with a little bit of Parmesan cheese ground before I put it in all right I'm going in 450 about 10 minutes nice and melty melt and I'm going to finish it in the meantime Sunny start your engine yes so I have that half of French bread that Jeezy had let me tell you what I'm about to make for you I'm making my easy chili cheese French bread pizza so simple I've got the same bread I've hollowed it out a little bit though so this is just store bought garlic butter I'm going to get this into the oven to toast it um you could do 400 450 you're just going for the edges to get lightly golden brown and then you're going to bring it back out and top it get this in here should only take about oh 10 minutes for it to get like this then on the inside I'm going to add my five ingredient chili so the five ingredients are so simple it's just some ground beef can of tomatoes and green chilies a can of black beans an onion and chili powder all right so I'm going to get this into the hollows here just scoop this in here going to add a blend of cheese just cheddar and Monterey Jack over the top of that just you know think about the serving size and put a jalapeno freshly sliced I'm going to get the listen to the oven for about 15 20 minutes at 400° jez what is going on over the top all right get in here real close and look what I've done you see how nice and and crispy and crunchy the cheese has gotten oozing all over the place I'm going to top this off with some of my favorite things this is rot Salata which is basically work cut that's dry and aged it's going to crumble right on top of that and be generous with this stuff this is not a day to be parsimonious his favorite word for me some olives regular black olives pitted of course on top of that pickle peppers some pickle cam Peppers cherry peppers any of your favorite peppers on that jardineer if you'd like lot of jarder you want to have that nice spice which is going to really work against all that cheese and meat and then fresh basil Bazil I just like to tear it up with my hands put it on top like that you're very generous with this you want to have that fresh basil pop in your mouth to go with that nice janera and the pickle and then an olive and then be spicy some red pepper flakes look who just ran onto my field beautiful my entire defensive line okay some grated pecarina romano and just to top it off because you can and I love to that's beautiful a little extra virgin olive oil there you go look at that all right over here putting a little bit of scallions over the top making it rain scallion rain Make It Rain you can't have enough basil of cheese as far as I'm concerned cilantro over the top to kind of match your basil love then a nice drizzle of Crema just get that on there and then a nice Shake of hot sauce you ready to put this down jezy this is delicious the crunch F we got at least 12 or 15 people fed here Easy Come on like there that 225 people man this is delicious J have you ever heard of cauliflower pizza crust being a food blogger I see it all the time I've never actually made one so I'm going to whip one up now and I can't wait for the results I've got a half a head of cauliflower and I just cut it into chunks I'll throw it into the food processor and I'm going to let the food processor grind it up I'm going to pulse it until it's really fine my food blogging friend told me to keep going until it looks like snow and I think I'm about there yep looks like snow all right take the blade out and I'll get this into a bowl I'll cover this with some plastic wrap too I've got a fork and I'll just poke a couple times and this goes into the microwave I'm going to draw out the moisture and soften it a bit that's going to take about 4 minutes and from what I understand the secret to cauliflower crust is getting all of the moisture out of the cauliflower so I'll take the plastic wrap off and I have a thin towel here and I'll dump the cauliflower right on there and I'll let it cool for a couple minutes until I can ring out all the moisture now I'm going to fold this up get it nice and tight in there and I'll ring all this moisture right into the same bowl that I cooked it in gosh I cannot believe how much water is in the cauliflower naturally I got all of the moisture squeezed out of the cauliflower so I'm breaking it up a bit and I've got a few more things to add to the crust I'll crack in an egg some mozzarella I'll save the rest of this to go on top of the pizza I'll also add in some grated Parmesan and Italian seasoning just keeping it simple little salt pepper of course now I'll stir this all together and see what it looks like I've got some parchment paper on here so the crust won't stick to the pan I'll start by getting it into a ball gosh it's so easy to work with now I'll press it into a crust one secret I've heard about cauliflower pizza crust is you want to bake it's super thin now I'll get this into a 425° oven for about 15 minutes it smells so good and it looks amazing I think I could just break off a piece and eat that right now I'll put the sauce on the crust again I don't want to add too much moisture so I'll just put a thin layer I think that should be enough okay that looks like a good amount the rest of the mozzarella goes on gosh I cannot imagine how good this pizza is going to be I'm going to put this back into the oven until the cheese is melted that crust got even more deep golden oh I can't wait to try this I'm going to grab some basil not going to slice it up just going to grab big leaves and I'll tear big pieces right onto the pizza gosh what a pretty Pizza so I'm going to make tonight my crispy tortilla Pizza in Saving salad okay Pizza and Salad who doesn't love a good piz I love salad Sal Katie I need you to kind of chop that Iceberg right which I think is the I love Iceberg it is like the most underrated vegetable in the vegetable Kingdom I love Iceberg a lot and Katie told me a little tidbit here about everybody thinks that there's no health value in iceberg I had to investigate cuz I like it so much it actually has vitamin k What is that no idea which is hard to find apparently and it has L of thin which helps fight cellulite I think it's 93% water from what they say I just want the crunch I love the crunch great with a creamy dressing so we got some blue cheese dressing we got some tomatoes so just throw all that in there I'll get to that in a second but let's start with this tortilla store bought very inexpensive and affordable flour tortilla I put a little olive oil in a non-stick skillet over you can use corn oil whatever but I've used a very very little amount but what this is going to do is start frying this right to create that crispy bottom like almost Tavern style pizza crust that I love next comes our Tomatoes thinly sliced beef steak tomatoes we're going to put a couple of those and we're going to build this in the hot pan I got my Broiler going this is not only cheap but it's quick is this like a slender Chicago style pizza in the pan well no this is like a uh a Tavern Style Chicago crust thing crust people the pizza that real Chicago and Z we eat the Deep this stuff once a year I want to know something is this one pizza for four people no this recipe actually makes four pizzas so this is just for me you guys can all go go have a granola bar I feel better now cuz I I need that whole pizza to myself so I just added some caramelized onions we did them low and slow on the stove top right just don't disturb them don't stir them too much don't salt them let those sugars develop next come the cheese what kind of cheese we got whole milk mozzarella From the Block which is more affordable that we grated ourselves no anti-caking agents and we're going to the edge oh you're all that cheese drips down and creates even more pleasurable crispy Lacy crackery cheesec crust that's the best bite mhm I love that and you could throw all that in there too so we just got some fresh tomatoes from the ends of the sliced tomatoes in some crispy bacon that's really good save the Tomato scraps exactly a pizzeria salad the iceberg it's what you get you might even put it on your pizza you need that creamy dress can I put a oh yeah go ahead dress it that's uh just a good uh blue cheese dressing and you can use spicy or sweet Italian sausage this is a nice combo I like the both but again one link is enough for four pizzas with this now it's going in the broiler oh boy oh wow all right we it's going to hit the top of that make it all gooey so I've had one broiling for a couple minutes in the bottom here and since we started it in the pan we got a crispy crust in perfectly bubbly golden brown top beautiful with a pizza cuz we use that nonstick look at that slides right out wow that was so easy beautiful look at the bottom can you see the bottom let me see that get a shot of the bottom that's beautiful oh yeah look at that you see that that is joyous that's cuz we started a little bit of oil in the bottom pan right there that cheese and that cheese all the way around you see the Lacy edge of that that's what the kids want these days right I don't know if they want omelets all right Katie it is time right and this is an individual pizza for one so I'm going to cut it in quarters by the way you know what I might do with this I might put the iceberg in the freezer and do an icy cold like salad love it oh gosh thank you again hold my salad bowl this is a one portion for me it's my trough salad the salad yeah trough this is nobody's going hungry here at the dinner table tonight and you get your veggies and your protein in your je what does this cost this I don't know we're about to find out let me plate you one Sir Jeffrey I absolutely love the sausage on there I love the textures I love the juiciness of the iceberg and then we go to the richness of the cheese it's hot and cold sort of like a fancy French restaurant a little Chau hot cold thing going on and I'm going to start with a a super siiz slice of pizza and I do mean Super siiz I'm going to form the Big Slice right now and I'm using my foolproof pizza dough it never ever fails me let me tell you how to make this I got salt and flour into the mixer turned it on low poured in olive oil and active dry yeast dissolved in warm water then when everything was mixed formed it into a ball in an olive oil smeared Bowl covered it with plastic wrap let it rise for an hour then stashed the dough in the fridge this dough is the best and it's so easy to shape into whatever shape you want I'm literally forming it into the shape of a big slice of pizza emphasis on big this is basically going to be a whole pizza it's just not going to be round or oval like my pizzas usually are it's in the shape of of a pizza slice okay I think that looks great I'm totally convinced I think the boys will be too okay I'm going to put the toppings on the pizza this ought to be fun I'll start with just Jarred marinara sauce how fun would it be to have a pizza party and make three or four different slices of pizza like this put different toppings on them I think that would be such a fun idea now I want to leave the sauce off of the end because it's supposed to look like the pizza crust but I want to get it all the way to the edges cuz I want it to look like I basically cut a huge slice of pizza okay that's enough sauce so I'll put on a layer of mozzarella slices sometimes with pizza fresh mozzarella can get a little bit watery so I'm kind of sticking with the supermarket stuff and you can just tear the pieces as you need to to fit them on there and then Fontina comes next Fontina on Pizza is scrumptious it is so flavorful and creamy now I've got some Romano cheese and I'm not going to sprinkle on too much this is a little bit sharper and more flavorful than parmesan since this is a super siiz slice of pizza say that fast three times I'm going to use super sized pepperoni okay now this is a little bit risky but I'm just going to go for it anyway I've got a little goat cheese I'm not going to put too too much on just going to find little places I want to have a taste of this pizza and I happen to love goat cheese on pizza so I think that's all the goat cheese I'm going to use okay it's going to go into a 500° oven on the lowest rack for about 20 minutes and I'll watch it to make sure the crust doesn't burn hey boys would you like a slice of pizza it's like a big old single slice I know so Mason this one's yours all right and I've got four more coming just kidding are you guys hungry I am than hungry I was watching you guys play out there it was making me tired a lot of qu oh Mason took off bye Mason bye I think he's ready to eat oh God gosh there's just no time for conversation with you guys thank you you're welcome Todd you're going to wind up with a huge piece here there you go son all right a thanks I love those boys\n"