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Video: The secret to the perfect homemade pizza

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    >>> in today's kitchen what's cook sng homemade pizza. everything tastes better when you make it yourself.

    >> maybe not in your case.

    >> pizza is easy to make, and can you get the kids involved. to share the secrets of a perfect pie , chef and owner of barcara. nice to see you. you already started.

    >> what are we making?

    >> we're making pizza. my restaurant has some of the best pizzas around. pat it around. leave your edges. lift it up. be gentle with it. we're going to do about a 10 to 11 inches. it will shrink a little bit. i'm done. all right?

    >> me too.

    >> now, can you buy the dough instead of having to make it?

    >> you can buy the dough or just come to barcara. you know, we're going to put our toppings. you have mushroom spinach and goat cheese , and you have prosscuto and egg plant .

    >> what am i doing? you're taking egg plant and putting it on?

    >> all over or just --

    >> around. leave an edge. you want to have a nice rim, all right? or a myself crust.

    >> wash your hands before.

    >> of course.

    >> you know --

    >> i have the running pie.

    >> which is?

    >> it's tomato sauce, pancetta and parmesan, and then we'll finish it with solata when it comes out of the oven. we're going to go around that.

    >> i'm done. you guys are slow. i'm bored.

    >> oh, look at you.

    >> look at mine.

    >> a little bit --

    >> look at it.

    >> around the edges.

    >> how do you get those crispy?

    >> olive oil will help. you know, depending on your dough recipe. all right? you use pizza flower and all purpose flour.

    >> why not salt and pepper? no?

    >> no.

    >> exactly. fine.

    >> you can put salt, but her --

    >> no, we are not.

    >> okay. great. should we bring ours too?

    >> i'm just going to bring mine.

    >> are you putting it on a stone. i don't want to buy a stone. i don't make enough pizza. can i put it on a rack?

    >> you can put it on a sheet tray, but a pizza stone will make it crispier, which is what your question was before.

    >> all right.

    >> and then we have an array of pizzas.

    >> so is this mine?

    >> this is yours.

    >> and finish with arugula, and then you'll have parmesan.

    >> how long does this cook, by the way, in the oven?

    >> probably in the home oven if you have convection about six, seven minutes. then you have the mushroom spinach and goat cheese .

    >> i love truffle oil on anything.

    >> just on top.

    >> then i have rustica solada for mine.

    >> thank you.

    >> coming up, guess who is back tomorrow?

    >> who?

    >> you.

    >> you are coming back for one more day.

    >> back stage beauty tips right off the runway and four fun activities for guests.

TODAY recipes
updated 1/23/2013 5:49:35 PM ET 2013-01-23T22:49:35

Recipe: Prosciutto, eggplant puree, Parmigiano pizza with arugula insalata

Ingredients
  • 1 (5oz) pizza dough
  • 3 tbsp roasted eggplant puree
  • 4 slices of aged prosciutto
  • 3 tbsp Parmigiano Reggiano
  • 2 cups baby arugula
  • Block of Parmigiano
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
Preparation

Stretch out your dough so it has an 11 to 12-inch diameter. Rub eggplant puree on dough, leaving 1 ½-inch crust. Layer prosciutto over eggplant and top with shredded Parmigiano. Drizzle olive oil around crust. Cook in oven for 5 minutes, or until crust is crispy and golden brown. Cut into 4 or 8 slices and serve. Toss salad with olive oil and lemon juice, and top over hot pizza. Grate Parmigiano over salad.

Note: You can make eggplant puree, tomato sauce, mushrooms, onions and spinach a day in advance.

Recipe: Ryan's pie

Ingredients
  • 1 (5oz) pizza dough
  • 6 slices imported pancetta
  • 2 tbsp Bar Cara San Marzano tomato sauce
  • 3 tbsp shredded Parmigiano Reggiano
  • 1 block ricotta salata
  • 1 tbsp chopped chives
Preparation

Stretch out your dough so it has an 11 to 12-inch diameter. Spoon on sauce, leaving a 1 ½-inch crust. Layer pancetta across pie top with Parmigiano and brush crust with olive oil.

Cook in oven for 5 minutes, or until crust is crispy and golden brown. Take out and grate fresh ricotta salata on top. Sprinkle on chopped chives. Cut into 4 or 8 slices and serve.

Recipe: Tomato-basil pie

Ingredients
  • 1 (5oz) pizza dough
  • 2 tbsp Bar Cara San Marzano tomato sauce
  • 4 slices of housemade sliced mozzarella
  • 3 tbsp shredded Parmigiano Reggiano
  • 5 leaves of fresh basil
  • Salt and pepper to taste
Preparation

Stretch out your dough so it's 11 to 12 inches in diameter. Spoon on sauce, leaving a 1 ½-inch crust. Place mozzarella over sauce, top with Parmigiano and brush crust with olive oil. Cook in oven for 5 minutes, or until crust is crispy and golden brown. Top with hand-torn fresh basil.

Cut into 4 or 8 slices and serve.

Recipe: Truffle-scented mushroom, spinach and goat cheese pie

Ingredients
  • 2 tbsp caramelized onions
  • 1/2 cup roasted shitake mushrooms
  • 1/4 cup wilted spinach
  • 1/4 cup crumbled goat cheese
  • 2 tbsp shredded Parmigiano Reggiano
  • 2 tbsp black truffle oil
  • Salt and pepper to taste
Preparation

Stretch out your dough so it has an 11 to 12-inch diameter. Distribute onions around pizza, leaving a 1 ½-inch crust. Then add spinach, then mushrooms and then goat cheese and Parmigiano. Brush crust with truffle oil and cook in oven for 5 minutes, or until crust is crispy and golden brown. Take out drizzle with truffle oil and season with salt and pepper. Cut into 4 or 8 slices and serve.

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