 Hi, we're trying something a little different today. This week our featured program is about pizza and how it has changed and grown and spread all over the world. So in that program you can hear about the history of pizza and how people eat pizza all around the world. And so in honor of that I wanted to show you how I make pizza at home. So today I have all the ingredients and we're going to make some pizza. So first things first, I want to put on this apron which you'll notice is probably, is the Union Jack flag of England, United Kingdom. So I want to keep, you know, the flower off my clothes. Okay, so to make our pizza I use a recipe from my very old recipe book and I got this when I was probably about 10 years old and you can see it's well-loved, it's got stains, it's falling apart. So yeah and even when I, when I hold it open, it falls right open to the pizza dough recipe. So my pizza dough recipe uses yeast, got some warm water, some flour and some sugar, salt and vegetable oil. So I've got all of those ingredients all together. I'm going to go get a bowl and we'll mix them together. The first thing I have to do is dissolve this yeast into some warm water. So I've got yeast and I pour in this warm water. Stir that up a bit. So the yeast is what is going to make the pizza dough rise and I like a thicker crust on my pizza dough. Some people really like a thin crust. I think some of it depends on where you were born or grew up. So Chicago is very well known for a thick crust pizza or a, or Detroit is also known for a thick crust pizza. But actually some people in Chicago think Chicago is known for a very thin crust pizza. So and people have very strong opinions on their pizza and their crust. So yeah, be careful. All right. So we've got this yeast dissolved. Now we're going to, now we're going to mix in everything else. We've got one cup of warm water, two and a half cups of all purpose flour, half cup. Okay. So we've got our flour, two tablespoons of vegetable oil. Now I'm going to use olive oil because I think it tastes good on pizza. And really, I think whatever oil you use is just fine. So we've got our two tablespoons of olive oil and then just a teaspoon of salt and sugar. And I'm not even going to measure that. Sugar. And we don't want too much salt. That's not good, right? All right. So we're going to mix this all together. Sometimes it makes kind of a mess with all this flour moving around. And if you've ever made bread, oh, there's the oven. I started it. I started it heating up for when we're going to bake this crust. This recipe doesn't call for this dough to be kneaded, but I am going to need it. I'm going to move this book out of the way. I tried to clean up as I cook, but, or bake, uh, do you bake a pizza or do you cook a pizza? We're going to get some flour out here, pull this dough down. It's very sticky. I know that probably some of you are looking at my pizza recipe and thinking that is not how pizza dough is made. Or pizza dough takes a longer time, or, you know, it's stretchier, or that's not how you're supposed to make it. Well, um, I just make this. I think we've got this. We do need to let the dough sit for a little bit so that it can hold its shape and so that it can grow a little bit. We've got a cute little dough ball. I'm going to put it in this bowl. And now we need to rest for a little bit. I'll let this dough rest. So while we're waiting for the dough to rest and to rise a little bit, I like to use this time to clean up the kitchen and pick out my toppings and make sure that everything is ready for when this crust goes in the pan. So I'm going to clean up a little bit. I'll also show you the toppings that I picked out. We're going to have a veggie pizza. Um, of course, sauce is what you start with. That'll go on the crust. I have a beautiful red pepper and some gigantic mushrooms and of course you really need cheese on a pizza. This is the kind that we usually get in a bag, but you can use any kind of cheese really. And so I'm going to clean the kitchen while this dough rests. So the dough has rested and I'm going to make it up into the pizzas, the pizza crust. Oh yes. I can feel it's a little, it's a little puffy. You can see a little bit of bubbles making it stick down here. I know a lot of people do the, you know, on their fists and then they throw it into the air and that's how you see it on TV. And I know this doesn't make the best crust, but it makes a good enough crust that my family likes. And so this is how we do it. I like to give it a little pinch of the sides so that it makes a nice outside crust. And you can see, look at this beautiful pizza crust. All right. I'm going to put this in the oven at 400 degrees. I'm not really sure what that is in Celsius, but I'm going to put this in the oven for about 10 minutes until it's got kind of a little brown on it and it's not crispy, but it's definitely baked because otherwise the toppings and juices will go down into it. And that doesn't taste very good for the soggy crust. It's time to start cutting the veggies. I can smell the crust baking in the oven and it smells delicious. Maybe I should have put some more seasoning in it, but it's okay. It's just a pizza. So we're going to cut these veggies. Sometimes when I'm cutting veggies, I have kids come in here and steal the veggies that I'm cutting. And I did, maybe you noticed that I called them veggies instead of vegetables and that's just a kind of slang way to talk about vegetables. Maybe you've heard of a veggie pizza, like a big nice chunk, chunk of vegetable. You don't have to get fancy with pizza. That's why it's amazing. If you listen to the Pizza Around the World program or the Pizza the World's Food program, you will know that pizza began as a street food in Italy. So poor people or people who didn't have a kitchen, essentially, they would eat a lot of street food and they, people, the street food sellers started selling bread with toppings on it because then you get all your food groups, all your main food groups. And you have a great meal that you can just walk around with. And we still have that today, right? We love getting some pizza and walking around. Now I don't cut toppings too carefully. I'm not a chef. I just make pizza. So I don't worry too hard if it's going to look fancy or anything like that. I just like doing it. I really love mushrooms on a pizza. It's such a great taste. There's just one more minute left for that crust. And then we can start to put toppings on the pizza. You can hear the oven beeping, which means it is time for that crust to come out. So let's take a look, see if it's ready. Ooh, it does look good. It's got some brown on the top. I think it is ready to come out. Very hot. Now that the crust is out, we are going to put some toppings on it. I'm a very careful pizza maker. I like to have all of the edges on the side as even as possible. I like to put a little bit of cheese on at the beginning so that it makes the toppings stick a little better. I think like a lot of toppings on my pizza. I think the more toppings, the better. Not everyone likes so many toppings. That looks pretty good. I like to put on, I like to put on raw peppers. I like a little crunch. All right. And now the best part, adding a bunch of cheese. Now we have our pizza ready to go into the oven again. And this time when it comes out, we're going to eat it. So I don't know about you, but I'm hungry and I'm ready to eat this pizza. So let's cut it up. Let's have a slice. Will it be delicious? Let's see. Mmm. Cheesy. Mmm. I wish you could taste it. So good. A nice crisp crust, some crunchy vegetables, some delicious mushrooms. Yep. Yep. This is definitely my kind of pizza. Mmm. Mmm. I love that sauce. Do you have pizza? Do you make pizza? What do you have on your pizza? Tell us about it in the comments below. And if you liked this video, let us know that too. Hit the subscribe button, hit the little bell so that you always get a notification when we have a new video up. We want to hear from you. Let us know.