Pizza Recipes and Videos from Bobby Flay

Whether you’re into grilling pizza on the BBQ, or mixing Southwestern flavors into your cooking, Bobby Flay is the man for the job when it comes to crunchy crusts and spicy, unique flavors. Check out this selection of videos from the chef himself.

Grilled Pizza and Spicy Hummus

Bobby invites Iron-Woman in training Sharon Sperber to grill pizzas. Sharon loves Bobby’s Grilled Pizza with Spicy Hummus, Vegetables and Goat Cheese. Bobby is equally impressed with Sharon’s novel twist on 2 classic Italian pizzas – Margarita pizza with garam masala-spiced tomato sauce, and curried greens on a 4-cheese pie.

Shrimp and Cilantro Pesto Pizza

Bobby tours NY from Soho to Brooklyn for a taste of pizza greatness. Then he shares recipes for Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chili Oil & Mint Red Chili-White Anchovy Caesar Salad Pizza, Caesar Salad & Grilled Shrimp & Cilantro Pesto.

Steak and Blue Cheese Pizza

Bobby invites Iron-Woman in training Sharon Sperber to grill pizzas. Sharon loves Bobby’s Grilled Pizza with Spicy Hummus, Vegetables and Goat Cheese. Bobby is equally impressed with Sharon’s novel twist on 2 classic Italian pizzas – Margarita pizza with garam masala-spiced tomato sauce, and curried greens on a 4-cheese pie.

Throwdown – Pizza Lasso NYC

Giorgio Giove is the pizza king at Brother’s Pizzeria in Staten Island. In fact, he has just come back from Italy where his special pizza won second place in the World’s Best Tasting Pizza competition. To celebrate his award-winning pies and his return from Italy, Giorgio is throwing a big family reunion. He doesn’t realize that Bobby’s been secretly brushing up on his pizza-making skills in order to crash Giorgio’s party and challenge him to a Throwdown. Bobby’s up against a seasoned pro in Giorgio, not to mention the entire Giove family, so he might have to change his whole strategy for this competition.



Throwdown – Deep Dish Pizza

Bobby visits the windy city of Chicago to challenge deep dish master Lou Malnati to a pizza throwdown for the ages.



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Published in: on December 2, 2010 at 7:45 am  Leave a Comment  

This Curds for You – Making Fresh Mozzarella

So you know how you’ve been futzing over tiny changes in your pizza dough? Or maybe you’ve been looking for that certain something to brighten up your pizza sauce and because it might be a bit dull right now? Well forget that – you’ve stend plenty of time worrying about dough and sauce, but how many sleepless nights have you spent worrying about how fresh your cheese is?? My guess would be less than you would care to admit. Here are two mozzarella making videos that will get you started on a whole new level of “pizza obsession”… whatever that is.

Enjoy!

The Elusive Crispy Crust – Tips on Getting a Snap

Reader Aimee writes:

“So how about you tell me why my pizza won’t friggin’ get a crusty bottom!  It tends to be a wee bit on the floppy soggy side.  The top seems to cook the quickest. I tried drying my fresh mozz for a bit and using less sauce, didn’t work. Do you still use pans or do you use a stone now? I use a stone.”

Great questions Aimeee! I think this is probably a big issue for a lot of home chefs for many reasons. Let’s talk about some of them now.

  • Temperature – this is, of course, the obvious first tip to getting crispier results out of your pizza. Many recipes you see – maybe even some recipes on this very blog. Yikes! – will have you preheat the over to 400, 425, 450, something like that. ALWAYS DISREGARD this advice. Commercial pizza ovens operate in the neighborhood of 800 to 1100 degrees, so in order to get even remotely close to the pizza you know and love, you need to crank your oven up to the highest possible setting! For me, this means setting it to 550+. I saw “+” because my oven has a knob which allows me to select “bake” or “broiler” as well as a temperature dial which goes to 550 and then continues on to “broiler.” The double up in terms is a bit confusing, but I think what I’m doing what I set it to “bake” on the mode knob and “broiler” on the temperature knob, I’m asking the oven to try to keep the heating element on as long as it possibly can at the highest temp it possibly can. Goal achieved. Now, because you are running your oven hotter than before, hopefully more liquid will evaporate off your pie and out of your crust which will equal a crispier end product.
  • Preheat – Preheat your oven and let it sit at full temperature for at least 45 minutes to an hour before trying to bake in it. Especially if you are using a pizza stone, this will allow the stone to absorb all the heat it possibly can, as well as the sides of the oven, ensuring that you get the hottest bake out of your oven as possible. I know that my general theme on this blog is that time is the most secret of all ingredients and here it is again – don’t rush pizza, and as Alton Brown says, “your patience will be rewarded.”
  • Baking Stone – This is a big must for a crispy pizza crust. Again, commercial ovens have stone floors in them, not metal, so we can all take a tip from the pros and duplicate this scenario at home. Baking stones are beneficial for two main reasons:

    1) Baking stones absorb and store heat, so while your oven can only generate so much heat, the stone will store much of that heat and radiate it back out to the surrounding oven space. This will not only allow you to achieve temperature higher than what your oven would normally be capable of, but will also regulate heat loss when you open the oven to check on progress. In addition, it will also regulate how wide of a temperture swing occurs as your oven sycles the heating element on and off. Think even heat.

    2) Baking stones absorb water. They have small holes in the surface unlike metal baking pans, so they have the ability to capture and dissipate water. This is a good thing.

    The quick science behind a baking stone (or pizza stone – same thing) is as follows. The stone is both intensely hot and moderately porous. When the dough hits the stone, the water in the dough instantly wants to turn to steam and get the heck out of there, and since there are small air pockets in the stone, the steam has a space to move into. In essence, the stone both causes, and then absorbs, the steam trying to escape from the dough. Again, less moisture, more crispy. Soild petal pizza pans give the water nowhere to go, so the water is either retained in the dough, or must make its way to the surface of the pie before escaping.

  • Dry your ingredients – This may sound funny, but it really really helps out a lot. Especially when you are trying to make a pizza with a lot of fresh veggies! Vegetables and wet cheeses are notorious for releasing a ton of water once they hit the oven, so simply chop everything up before hand, lay it down on a kitchen towel, and fold the towel over so the water from the fresh cut veggies has somewhere to escape to before it hits your crust. I do this with my fresh mozzarella as well and I even take this theory a step further: One I’ve got everything sliced and drying in towels, I place the towels on top of the range where the radiant heat of the pre-heating oven moves up into the veggies and gives them a more thorough drying. Be careful with oven-drying the cheese though. I got a little careless last weekend with some cheese in a towl on the top of a hot oven and when I went to open up the towel, I found that I had glued it together very thoroughly with six dollars of nice fresh mozzarella! Never got that damn towel clean either!
  • Use less stuff – It is always tempting to over top your pizza, but here is a tip: don’t. In general, take whatever your natural instinct is for topping pizza is, and then consciously dial that bake 30%-40%. Pizza is a balancing act between bread, cheese, sauce and toppings, but zen philosophies aside, you’ll find that if you give everything a little breathing room, your cheese will stick to your crust better (no sliding off with the first bite), your pizzas will be crispier, and most importantly, you won’t be as full after eating a slice which means you can eat more! Who can argue against that??

Finally, let’s address one of Aimee’s specific problems she has had trying to combat the floppy soggy crust syndrome.

  • The top seems to cook the quickest – pay attention to how your oven cooks your pizzas and where you are putting your oven racks. If Aimee seems to always have an overcooked top, and an undercooked bottom, she should consider moving her pizza stone down to the next lowest baking rack. Even though we’re talking about the interior of a 550+ degree oven, the laws of thermodynaics still apply: heat rises. A too-quickly-cooked top means that her pizza is too high in her oven and the heat that pools at the top of it is cooking the top of the pizza faster than the bottom. To learn an oven, I would start the stone at the lowest possible rack setting, and then based on how the bottom of the crust turns out, I might move one or two spots up the next time around.

    Interesting technique: many home pizza chefs bake with their pizza stones as low in the oven as possible to get the stone as close to the heating element as possible, then, when they have checked the bottom and it is looking nice and crisp, they move the pie to their oven rack which has been positioned at the very highest spot in the oven to finish off the top. This gives you precise control over how done the bottom and top of the pie are when it finally comes out of the oven. I personally use this technique often, but if I could find that sweet spot in my oven where I didn’t need to do it, I wouldn’t

I hope this has been enlightening and helpful and I hope to see photos of reader Aimee’s improved crispy crusts real soon! Please submit any other questions you guys may have and I’ll answer as best I can. If there is any last tip I could leave you with, I would simply repeat myself in saying that time is the only secret ingredient. So many people are looking for quick eats and dinners in 30 minutes or less, but when compared to dinners that took you 3-4 days to prepare, they all start to taste like fast food!

Spend some time with your food.

Talk soon,

Ryan

Fixed!

Ok, I think I’ve actually, finally, probably, (maybe) fixed this damn thing which apparently broke about a week ago when I migrated from wordpress.com. Looks like most of the usual traffic had been blocked from finding me here for the better part of last week, but I think we’re up and running now! Here’s hoping. And here is a quick and easy video on white pizza.  And sure, Claire looks like she’d rather eat you than any sort of silly pizza, and sure she “LOVVES” store bought pizza dough, and… well, I guess suffice it to say I needed a video to test and make sure that the video embedding was all nice and happy. So do like I do, and watch this one with the sound off… and a hand held up in front of your faec so you can’t see her overly emotive face…. Oh what the hell, here it is – enjoy!

A New Home – InSearchOfThePerfectPie.com

Hi Ya’ll,

I’ve moved the blog’s hosting to my own server at RyanSanders.org, so now I’ll have more freedom to install plugins, customize the site site’s functionality, and generally post and host more stuff. I’m hoping that I’ve done it in a way that you won’t notice a difference, but if something doesn’t look right or seems to be acting funny, drop me a note and let me know.

Here’s hoping it goes smoothly..

Thanks!

-Ryan

Published in: on October 19, 2010 at 2:27 pm  Leave a Comment  
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New Pizza Flours from Central Milling

Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? Well let me tell you, I just received four bags of his latest and greatest “00” flour – two bags reinforced, two bags normal – and can’t wait to get started putting it through the pizza paces. I’ll let you know as soon as I’ve completed a few test pies, until then, how about to email him and order some of your own?

Talk soon,
Ryan

In Search of the Perfect… Hoodie?

Is anyone out there interested in a “In Search of the Perfect Pie” piece of clothing? A hoodie or a tee perhaps? I’m at work behind the scenes developing a stronger brand for our little pizza adventure here and was wondering if anyone other than me would be interested in wearing one of these. Comment – let me know!

Published in: on April 2, 2010 at 9:59 pm  Leave a Comment  
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A Cool Wood-Fired Oven Demo

Although Chef Gerard may need a bit of media training when it comes to his on-camera personality, and he definitely needs a pair of sunglasses, he more than makes up for these small shortcomings with a cool-ass wood fired oven and a very high quality video series on how to use the oven in various pizza related activities. Here he demonstrates how to properly cook a pie in a wood-fired oven.

Thanks!

Just wanted to thank everyone who has been frequenting the blog – last month alone we had almost 1,200 visitors looking to make awesome homemade pizza at home! If any of you are having a tough time finding answers to certain pizza questions, or would like to see more of a certain type of content, leave a comment here and I’ll get to work for you.

Thanks again and happy pizza making 🙂

-Ryan

Published in: on April 1, 2010 at 11:27 am  Leave a Comment  
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Perfect Homemade Pizza (dot com)

I’ve recently had the good fortune to be in touch with Chef Vinny from perfecthomemadepizza.com and I just wanted to pass along his site and contact info for any of you who would like a bit more information on how to perfect that perfect pie you have been working on for so long. Vinny’s site has a few good recipes for dough, sauce, and even covers different cheeses and other ingredients. He even sells an instructional DVD where he shows you step by step how to make the perfect pie. Oh, and he is award winning – had I mentioned that?? He has won awards for best tasting pizza up here in Northern California. Quite the accomplishment! Anwho, click on over to perfecthomemadepizza.com or drop Vinny an email at chefvinny@gmail.com and let me know what you think of his site and DVD.

I, for one, am a fan.