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Published on Oct 31, 2011
Featuring The Zachs!
This method produces some of the best pizza that you'll ever be able to make at home, and with a little practice it's pretty easy. The only equipment that you NEED is a grill, although a stand mixer will be your best friend if you want to make the dough at home.
Here are the components I use: pizza dough (separated into portions 6 oz. - 8 oz. in weight) olive oil for brushing chunky pizza sauce low-moisture whole milk mozzarella various toppings (including chive oil - recipe below)
The following dough recipes work fairly well: -- http://www.seriouseats.com/recipes/20... (I tried this recipe for the first time in this video. It's decent, but I prefer the way that the crust crisps up when the dough recipe includes a little olive oil)
1/4 c. canola oil 1/2 c. olive oil 1 oz. bunch of chives 8 parsley sprigs (optional) pinch of salt (optional)
Blanch the chives and parsley sprigs in boiling water for 20-30 seconds, and transfer to an ice bath. Separate the parsley leaves from the stems, and discard the stems. Pat the parsley leaves and chives dry and transfer to a blender (or put into a container that will accommodate an immersion blender). Add the oils and salt and blend until the herbs are somewhat smooth. Strain into a squeeze bottle.
This makes quite a bit more than you will need for pizza, but it's also pretty great on eggs, pasta, grilled meats, etc.