How to Make Restaurant Quality Pizza at Home

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Uploaded by on Feb 4, 2011

Over the last few years I have been perfecting my cheese combination and sauce recipe. I have experimented with different cooking techniques to produce a perfectly cooked pizza in my home oven, not some special pizza oven. The results have been sensational and I am excited to share them with you! This video and the recipes below are my secrets to making great restaurant quality pizza at home.

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Howto & Style

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Standard YouTube License

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Uploader Comments (ErikEats)

  • My oven heats from the bottom. My oven is set to bake. Make sure not to set your oven to broil.

Top Comments

  • 03:53 "I'm right handed but I actually pound left handed" LOL

  • THIS IS THE BEST PIZZA VIDEO I'VE EVER WATCHED!!! I'M A PIZZA LOVER ESPECIALLY WITH LOTS AND TONS OF CHEESE <3 ;D I TOTALLY LOVE THIS PIZZA LOTS!!

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All Comments (80)

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  • Excellent video, will you marry me? LOL!

  • never knew pink panther could actually talk

  • wow thanx! aside from the looking good and yummy pizza u also look good! mmmm best teacher make best pizza

    

  • Two things I saw" OK after all the talk on how not to get bubbles"his has big bubbles. # two,I think you should have taken the pizza off the hot stone immediately after you got it out the oven as it was still cooking that bottom! Thanks hope this helped someone.Linda from Ga.

  • @shiweiluan he says the brand and type of cheese he uses. just wright them down and ask the deli and they will get it for you.

  • Looks very tasty !!!!!

  • i think its burn all

    

  • Hi. Thank you very much for your video. Could you send me the recipe, please? Especially I don't know what kind cheese you are using. As I am not familiar with the cheese. Thank you very much.

  • You dont need toppings for it to be a pizza ppl -.-

  • I can't seem to find a video where someone is showing a "hand tossed" crust! They are either thin, crispy and burnt or deep dish. The hand tossed is in-between and I want the bottom to be like the deep dish that is kind of "fried." Is the dough the same and just depends on the thickness you make it? How do I get the "fried" crust? tnx

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