I'd love a slice of these two ladies ,but seriously, it's been a pleasure having you two for years of turning my love of eating into my personal creations!
This episode just aired on Create, but my antenna was not getting good reception tonight because of the weather, so I came here for the recipe. This is like a good focaccia rather than a pizza crust. I like that it's easy, but wow, it has to rest almost a day before you can bake it. I will try this, but I may use a different green, or no greens. I do like arugula, but can't get it. I may put just shredded cheese on it, and put it back under the broiler for a couple minutes. Easy sauce too.
I love the dough and pizza sauce. However, my family is not very adventurous. I'd love a version with "regular" pizza toppings for my picky family members. I.e. meats, ans a few veggies would be fantastic!! Love you two! Thank you so much for sharing and instructing. 💕
you could put any toppings you want to but not more than two or three at a time (not counting a small amount of sauce, if you put, and cheese) or they start to clash
Tametha, I've made this pizza dough several times now, but I make a different sauce, and add mozzarella, and our favorite toppings (pepperoni, mushroom, red bell pepper, olives) or whatever my family asks for. I usually make 3 pizzas at a time. It's laborious, and time consuming, but OH SO WORTH IT! It's the family favorite. It's fantastic.
"teglia" (pan) and "taglia" (slice, or size) are different. Roman "taglio" pizza is usually made as very long dough, not very thick (except when it's thick; it's typically complicated). The pan pizza ("teglia") is usually similar as a recipe because home cooks cannot make a 6 foot long pizza.
Nevermind, found the answer on Cook's Illustrated website. If anyone in the comments are wondering: "To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don't forget to "prove" the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees."
I think that to myself whenever I see dough recipes that require that much time. But the wait is worth it!! There are a lot lots of recipes for immediate pizza out there. Mmm immediate pizza
I plan it out, get ingredients day one, day two make the dough, day three bake it! It's soo worth it! Of course I add mozarella and our favorite toppings! It's an event! And everyone adds their own toppings! The family LOVES it!
Pizza takes time and a lot of steps. Check out their cast iron skillet pan pizza, it's fabulous. Unlike thin crust pizza, you don't have to stretch the dough, which takes time, skill, and practice. And you don't need an 800F oven.
@@javaTL ATK has a one hour pizza recipe that uses vinegar and mild lager to substitute for the flavor in the long slow cold dough fermentation process. My husband and I are serious foodies and my husband has declared my pizza to be better than pizzeria quality! I use ATK's one hour dough recipe, their uncooked pizza sauce recipe plus I add mozzarella and cheddar that I shred myself. (Plus a dash of preshredded parmesan.) I sprinkle the cheeses with red pepper flakes and Italian seasoning blend and then add my pepperoni and crumbled bacon. I bake my pizzas on a preheated cast iron skillet and griddle and get the best flavor and texture!
Too much plastic foil used for this. Also all those different trays and oil sprays. Seems not to be a good method! Probably not how Pizza is supposed to be made.
My dear fida80, please allow me to disagree. It is pizza indeed. It's Pizza Romana and it is different from the classic pizza Napoletana we all know. You should try the white version with mortadella and cicoria (bologna and chicory). To die for! 💖. Greetings from Italy!
All good, except for that instant spray junk...why would you destroy such a beautiful thing after putting so much love into it?? Also, why use Instant Yeast if you are going to let it sit 24hrs?
@@sandrah7512 it's not a criticism, just an observation since I've never heard of putting mozzarella on a pizza after it's cooked...and the salt answer is odd since all other pizza dough recipes don't do this
@@malcolmxxx86 hello, I've made this pizza several times over the last year, have you tried it yet? It's very very good, time consuming but easy. I make my own homemade sauce and add the mozarella and bake it with orheer toppings. It's delicious! Worth the wait! 🍕😅
@Alexis N. I do read a lot, and have lived in other countries, but it is still just leftover pizza crust I wouldn't think of eating unless I was hungover and there was nothing else in the house. If you think it looks good, knock yourself out, you can have it all.
LOL! I am sorry to disagree with you, but it actually is a pizza. and well done too!! Bridget got me at the 24 hours in the fridge! 💖💖💖 Here in Italy, it is called pizza Romana. If you happen to come to Italy (when this Covid thing is over) and visit Roma, you will find that there are uncountable pizzerias that sell pizza rossa (red pizza, the one in this recipe) and pizza bianca (white pizza, with no tomato on top) with hundreds of ingredients and both are delicious. And I have to add that this is the kind of pizza we make at home because of the oven temperature. The pizzas that people are used to eating outside Italy are pizzas too. Abbracci (hugs in Italian)!
I will never buy a Stearns and foster mattress after they forced me to watch an unskippable ad ten times during this video. Also my sister had one and it cost unbelievable thousands and she hated it.
@@sunblock8717 in other words what you are saying is that it is normalized for the uneducated and ignorant. The only country still using medieval measurements based on a king's body.
I would love for ATK to use metric! I'm an American and I wish we used metric as it is infinitely easier and more logical. I may be accustomed to our crappy non-metric system but I hate that it requires more math calculations and conversions rather than just moving a decimal point! (I still prefer Farenheit for temperature though.) ATK tests their recipes many times and it would be nice to share their hard work with metric using folks.
POST AND RE-POST WERE WALKING ACROSS A BRIDGE. POST FELL OFF. WHO WAS LEFT? RE-POST. POST AND RE-POST WERE WALKING ACROSS A BRIDGE. POST FELL OFF. WHO WAS LEFT? REPOST. POST AND RE-POST WERE WALKING ACROSS A BRIDGE. POST FELL OFF. WHO WAS LEFT? ... No one. We all unsubscribed.
The world does not revolve around you. A repost is just a post for those who have not seen it before. You giving up future posts only deprives yourself. Your loss. our win -- one less whiner on the channel.
I was 13 yrs old when this show came out and wanted to be part of the atk team. 20yrs later and still do!
I'd love a slice of these two ladies
,but seriously, it's been a pleasure having you two for years of turning my love of eating into my personal creations!
I suppose you could have a slice of each. There's plenty there to go around.
This episode just aired on Create, but my antenna was not getting good reception tonight because of the weather, so I came here for the recipe. This is like a good focaccia rather than a pizza crust. I like that it's easy, but wow, it has to rest almost a day before you can bake it. I will try this, but I may use a different green, or no greens. I do like arugula, but can't get it. I may put just shredded cheese on it, and put it back under the broiler for a couple minutes. Easy sauce too.
Glad ya'll are back!!
I love the dough and pizza sauce. However, my family is not very adventurous. I'd love a version with "regular" pizza toppings for my picky family members. I.e. meats, ans a few veggies would be fantastic!! Love you two! Thank you so much for sharing and instructing. 💕
you could put any toppings you want to but not more than two or three at a time (not counting a small amount of sauce, if you put, and cheese) or they start to clash
Tametha, I've made this pizza dough several times now, but I make a different sauce, and add mozzarella, and our favorite toppings (pepperoni, mushroom, red bell pepper, olives) or whatever my family asks for. I usually make 3 pizzas at a time. It's laborious, and time consuming, but OH SO WORTH IT! It's the family favorite. It's fantastic.
Looks delicious I have never tried arugula but I am definitely going to thanks
In Britain it’s called “rocket” for some reason.
"teglia" (pan) and "taglia" (slice, or size) are different. Roman "taglio" pizza is usually made as very long dough, not very thick (except when it's thick; it's typically complicated). The pan pizza ("teglia") is usually similar as a recipe because home cooks cannot make a 6 foot long pizza.
Looks good Ladies!
Looks delicious!!
Delicious can't wait to try this.
If my oven's heat source is only on the top, do I put the rack close to the top, or still at the bottom?
If using active dry yeast, how does the process change?
Nevermind, found the answer on Cook's Illustrated website. If anyone in the comments are wondering: "To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don't forget to "prove" the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees."
Do you think the dough work on steel?
This recipe is for those might probably be in the mood for pizza tomorrow?
I think that to myself whenever I see dough recipes that require that much time. But the wait is worth it!! There are a lot lots of recipes for immediate pizza out there. Mmm immediate pizza
I plan it out, get ingredients day one, day two make the dough, day three bake it! It's soo worth it! Of course I add mozarella and our favorite toppings! It's an event! And everyone adds their own toppings! The family LOVES it!
I am interested in seeing Lan’s favorite pizza recipe.
The pizza looks really cheesy and delicious
Omg that’s a lot of steps and time to make pizza
It seems to me they made it much more difficult than it needs to be. Probably not a good method to make this kind of pizza.
I’ve made it a number of times - it’s actually very straightforward and most of the time is hands off. It’s good - more like focaccia than a NY slice
Pizza takes time and a lot of steps. Check out their cast iron skillet pan pizza, it's fabulous. Unlike thin crust pizza, you don't have to stretch the dough, which takes time, skill, and practice. And you don't need an 800F oven.
Omg making that dough is more steps than pruning 100 year bonsai
imagine adding a bit of smoke touch to this
who wants to wait 24 hrs to make pizza?
Time is flavor!
@@javaTL
ATK has a one hour pizza recipe that uses vinegar and mild lager to substitute for the flavor in the long slow cold dough fermentation process. My husband and I are serious foodies and my husband has declared my pizza to be better than pizzeria quality! I use ATK's one hour dough recipe, their uncooked pizza sauce recipe plus I add mozzarella and cheddar that I shred myself. (Plus a dash of preshredded parmesan.) I sprinkle the cheeses with red pepper flakes and Italian seasoning blend and then add my pepperoni and crumbled bacon. I bake my pizzas on a preheated cast iron skillet and griddle and get the best flavor and texture!
It's so worth the wait!
Nice big bowl of flour and a can of compressed air....instant fun! 😊 😆
I wish they would swap out plastic wrap with silicone lids or beeswax paper or other alternatives once in a while.
Those glass bowls they use can also be purchased with lids.
Too much plastic foil used for this. Also all those different trays and oil sprays. Seems not to be a good method! Probably not how Pizza is supposed to be made.
@Alexis N. Yep, and the word "supposed". Wow.
3 business days for a slice of pizza
"It's like Sicilian pizza, but a bit more like focaccia"
(laughs in Detroit-style pizza)
Pizza without melting cheese is not pizza , it's bread 🙄
My dear fida80, please allow me to disagree. It is pizza indeed. It's Pizza Romana and it is different from the classic pizza Napoletana we all know. You should try the white version with mortadella and cicoria (bologna and chicory). To die for! 💖. Greetings from Italy!
@Alexis N. love you💖
All good, except for that instant spray junk...why would you destroy such a beautiful thing after putting so much love into it?? Also, why use Instant Yeast if you are going to let it sit 24hrs?
@@sandrah7512 Yup that 'car oil' spray has no place in any kitchen! I get that the sit is for flavor + texture and thanks for the info on the yeast.
@@sandrah7512 Thank you for a reasonable reply to that comment. Makes sense.
why is the salt added after the other dry ingredients and also why not put the cheese on to melt...way more tasty..it
s not a Caprese salad
@@sandrah7512 it's not a criticism, just an observation since I've never heard of putting mozzarella on a pizza after it's cooked...and the salt answer is odd since all other pizza dough recipes don't do this
@@malcolmxxx86 hello, I've made this pizza several times over the last year, have you tried it yet? It's very very good, time consuming but easy. I make my own homemade sauce and add the mozarella and bake it with orheer toppings. It's delicious! Worth the wait! 🍕😅
I want pizza now. Not in 10 hours.
16-24 hrs. But seriously, It's amazing!
That's not pizza, it's the crazy bread that no one wants.
@Alexis N. I do read a lot, and have lived in other countries, but it is still just leftover pizza crust I wouldn't think of eating unless I was hungover and there was nothing else in the house.
If you think it looks good, knock yourself out, you can have it all.
It's actually very delicious!
Mmmmmm!😇
❤️❤️❤️❤️❤️😋😋❤️❤️❤️❤️❤️
How about making a pizza in an air oven? Can you show us how?
Not pizza. It's bread with ketchup and salad on top. LOL
LOL! I am sorry to disagree with you, but it actually is a pizza. and well done too!! Bridget got me at the 24 hours in the fridge! 💖💖💖 Here in Italy, it is called pizza Romana. If you happen to come to Italy (when this Covid thing is over) and visit Roma, you will find that there are uncountable pizzerias that sell pizza rossa (red pizza, the one in this recipe) and pizza bianca (white pizza, with no tomato on top) with hundreds of ingredients and both are delicious. And I have to add that this is the kind of pizza we make at home because of the oven temperature. The pizzas that people are used to eating outside Italy are pizzas too. Abbracci (hugs in Italian)!
@@WinstonSmithGPT mine too!! 🤤🤤
@@WinstonSmithGPT mine too😻
I will never buy a Stearns and foster mattress after they forced me to watch an unskippable ad ten times during this video. Also my sister had one and it cost unbelievable thousands and she hated it.
Please use metric, especially when baking.
Just convert it yourself. This is an American program for normal Americans, not scientists or industry professionals
@@sunblock8717
Your ignorance is appalling!
Baking IS a science
@@sunblock8717 in other words what you are saying is that it is normalized for the uneducated and ignorant. The only country still using medieval measurements based on a king's body.
Everyone watching these aren’t necessarily from the US. Nice attitude.
I would love for ATK to use metric! I'm an American and I wish we used metric as it is infinitely easier and more logical. I may be accustomed to our crappy non-metric system but I hate that it requires more math calculations and conversions rather than just moving a decimal point! (I still prefer Farenheit for temperature though.)
ATK tests their recipes many times and it would be nice to share their hard work with metric using folks.
Would appreciate if you used metric measurements in your pizza recipes
To much work
Okay, then don't make it
But oh sooo worth it!
The 11 who disliked this are not human
I remember when not too long ago these women were thin!
This isn't Pizza taglio. This is more Detriot Style.
It is 2021 and we are all baking in grams not cups and fractions! Are you still targetting boomer generation?
Ridiculous
Repeat 😒
POST AND RE-POST WERE WALKING ACROSS A BRIDGE.
POST FELL OFF.
WHO WAS LEFT?
RE-POST.
POST AND RE-POST WERE WALKING ACROSS A BRIDGE.
POST FELL OFF.
WHO WAS LEFT?
REPOST.
POST AND RE-POST WERE WALKING ACROSS A BRIDGE.
POST FELL OFF.
WHO WAS LEFT?
... No one.
We all unsubscribed.
The world does not revolve around you. A repost is just a post for those who have not seen it before. You giving up future posts only deprives yourself. Your loss. our win -- one less whiner on the channel.