Easy Pan Pizza

Here’s a great recipe for the weekend to make with your family. I know many of you get intimidated when it comes to making pizza dough, but here I show you an easy, fool-proof method that will have you creating your own classic pies, just like a master pizzaiola! Join me in my garden as I make this delicious version with mixed peppers and onions. Tutti a Tavola a Mangiare! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack @AccademiadeiCento #centofinefoods

Pan Pizza

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Pan pizza what a better place to make pizza than in the garden most of you get kind of apprehensive about the dough it’s so easy so you put a little bit of warm water some yeast and we’re just going to activate the yeast some sugar get it a

Mix and when it begins to be frothy it’s beginning to activate we’ll put some salt in here just kind of mix it and we’ll put the flour right in the mixer when the dough is made we will put it in this bowl so just slightly with

The oil you brush the bowl and this way when the dough Rises it’s easier for it to Glide up let’s put the oil right in there and we can begin our dough lock it into place let’s put the the yeast whenever you’re needing dough always

Have a little bit of extra flour and a little bit of extra water on the side you never know how the dough will react so it might be too dry you need a little bit more water water it might be too wet and sticky you need a little bit more of

Flour and add a little bit of the time cuz once it’s in there you can’t take it out anymore so here we Go the dough looks good and I just just pick this slowly up and the dough just kind of slides off the hook don’t do it too fast because it’s going to go flying around the kitchen so just a little bit of flour you see this let’s put it in the

Bowl cover it with plastic wrap keep it in a warm place and in about an hour it should double in size even a little more and then we’ll shape our pizza that’s how easy it is here we are in my library Ben benu and here is where I answer all

Of your questions so keep on sending them and here is a video from Nick let’s take a look CIA Lydia Nick here I was just wondering if you had any outstanding tips for us we love to cook pizza in our pizza oven but it never seems to come out exactly right perhaps

You have better ideas of the best wood we should use or any ways to make it so it doesn’t stick that would be fantastic as well as any great wines to go with pizza thank you part of uh doing Pizza in a wood burning oven is building the

Heat as far as wood uh I would use uh Oak and maple make sure it’s really dry I remember my grandfather would save the when he trimmed the olive trees he would save the big trunks the big pieces and uh use them for grilling making pizza they bring a high temperature to the

Oven on the other hand the piz dough don’t make it too too hard you know a loose pizza dough will rise easier wine you know it’s up to you what you like you know I like Ros wine with my pizza you know light but of course of course

If you’re going on into the evening and what that a nice red wine thanks for your question Nick good luck with that pizza the pizza dough is ready to go let’s make the sauce and the sauce you want an uncooked sauce so get yourself some nice ripe H San Marano Tomatoes

Plum ho crush it into a little bowl and you don’t need all that much and let’s put some garlic in there just let’s crush it so it releases its flavors because we will pull it out okay just like that put that in here put some salt some peperon Chino I like it a

Little spicy and some dry oregano get yourself a little bouquet like this of dry oregano and you just wiggle wiggle wiggle wiggle like that we have enough oil and this is the sauce and it is delicious now let’s get back to the dough I’m going to just oil the tray a little

Bit let’s brush it in all the corners I don’t want it to too stick okay that’s done and let’s plop it right into the baking pan now at this point the dough still has elasticity it will shrink a little bit it will pull together but you want to stretch it out

You see your fingers like that you just go in the corner and push with your hole hand and if it still doesn’t listen to you and doesn’t do what it’s supposed to get both hands in there and just push them in the corner now that the dough is stretched

Let’s reach for the toppings I chose a little bit of onions I chose a little bit of peppers let me put some salt on it a little bit of oil I will just toss it a little bit okay some shredded mozzarella cheese I like to add some grated cheese

Whenever you have shredded cheese and it sort of sticks together to separate it a little bit of the grated cheese just does the trick let’s start the sauce and help yourself with the back of the spon spoon and you just spread the sauce covering the whole pizza all over

Evenly and you know don’t over sauce it overdress it now we’ll put the cheese and this is as I said shredded mozzarella and some grated Grana tossed together okay let’s do the peppers and the onions that’s the last and you don’t want to overdo it with the vegetables either because

Vegetables have their own water and the pizza would become wet okay so I think that I will sprinkle some more cheese just to kind of give it that last layer of crunch if you will just a little bit like that so 450 475 about 20 minutes it should be done

So let’s put it in the oven I’ll clean up and then we’ll have some pizza in my garden here’s Andrea let’s take a look most fresh pasta and pizza dough recipes call for allpurpose flour I would like to substitute semolina is the amount used in a recipe the same or does it require

Adjustments anything special I need to know about working with semolina semolina is a different texture of flour because it has uh more proteins in proportion to starches than regular grain and hence the flowers are different in that respect regular flour is much softer if you feel you want to

Include semolina mix a little bit of semolina and a little bit of soft flour regular flour maybe 1/3 to 2/3 and also make sure that the dough is on the Wet Side so that you give it an opportunity to rise even though it has those proteins in there let me know keep me

Posted okay all right the beauty is ready there’s nothing like a hot pizza with oozing cheese so I’m going to coax this beauty to come right right on this board mm here we are I’ll cut it in Pieces there’s pieces for you for the family anybody passing by will want a slice of this we are ready to serve this and here we are and you can’t forget a tasting for Lydia I love corner pieces you know I love the crust now if I want some

Basil just like that that’s great for me let me taste this it’s hot Crunchy the tomato is just fresh and nice the pepper I got and the onions are very sweet just a little bit on the crunchy side a little piece of basil and of course the cheese is holding it all

Together don’t mind me I have to finish this piece and who knows maybe another