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GET.
PIZZA FOR TO GET, NOW WE'RE
MAKING PIZZA FOR TO GET OR
FOR.
CHEF BILL, IT'S ALWAYS NICE TO
BE WITH YOU.
IT SMELLS DELICIOUS IN HERE.
IT'S KID-FRIENDLY.
FAMILY-FRIENDLY.
IT'S A GREAT WAY TO INVOLVE YOUR
KIDS IN THE KITCHEN, AS WELL.
WHO DOESN'T LOVE PIZZA.
IT'S THE PERFECT FOOD.
YOU CAN MAKE YOUR OWN DOUGH
OR JUST BUY SOME.
YEP, EVERYBODY, EVEN YOUR
LOCAL PIZZA SHOP, IT'S VERY EASY
ALL RIGHT.
WE'RE GOING TO START OFF WITH
THE DOUGH.
YOU HAVE SOME DOUGH HERE.
YOU HAVE DOUGH.
YOU DON'T HAVE TO THROW IT UP,
IT WILL STICK TO THE CEILING.
YOU WOULD HAVE TO GET MORE.
START OUT IN A BALL.
YOU WANT TO START OUT ROUND AND
THEN FLATTEN IT OUT A LITTLE
BIT, AND THEN JUST BRING OUT A
ROLLING PIN.
THAT JUST MAKES IT SO MUCH
EASIER.
THAT WAY YOU CAN HAVE THE SHAPE
YOU WANT.
WHEN I FIRST STARTED MAKING
PIZZAS AT HOME, THEY LOOKED LIKE
A SCIENCE EXPERIMENT.
I COULD NEVER GET ANYTHING CLOSE
TO ROUND.
IT'S ITS OWN SPECIAL
UNIQUENESS.
IT IS.
SPRINGY YOU.
JUST WANT TO GET IT STARTED A
LITTLE BIT AND THEN PICK IT UP.
THIS IS THE FUN PART, YOU JUST
KIND OF WANT TO PUT IT IN YOUR
HAND, LITERALLY JUST STRETCH IT
OK.
THAT PULLS IT OUT.
IT'S A LITTLE FASTER THAN DOING
IT ALL WITH THE ROLE WITH THAT
KIND OF FOLD WITH IN OUR
KNUCKLES LIKE THAT.
PIZZA.
BE GENTLE.
IF YOU DO TEAR IT A BIT,
PINCH IT BACK TOGETHER.
WHAT TEMPERATURE SHOULD THE
DOUGH BE, ROOM TEMPERATURE OR
COLD?
YOU CAN WORK WITH IT COLD.
IF YOU LEAVE IT AT ROOM
TEMPERATURE, SEE, PUT MY HAND
RIGHT THROUGH IT.
VERY FOR GIVING.
IF YOU DO IT AT ROOM
TEMPERATURE, THE YEAST IS GOING
AGAIN.
COOL.
YOU CAN GENTLY PULL IT THIS WAY.
IT'S VERY EASY TO DO AND IT'S A
KIDS LOVE DOING THIS.
IF YOU DON'T HAVE A ROLLING
PIN AT HOME, IS THERE A TOOL
THAT WOULD WORK?
YES, TWO TOOLS WORK GREAT,
YOUR LEFT HAND AND RIGHT HAND.
DO IT LIKE THIS.
AN INEXPENSIVE TOOL.
OR IF YOU HAVE A BIG
STOCKING, A ROLLING PIN MAKES A
GOOD STOCKING STUFFER.
PERFECT.
AFTER YOU'VE PLAYED WITH IT A
LITTLE BIT, YOU'VE GOT A SHAPE
THAT WILL WORK.
TELL US ABOUT THIS EASY,
DELICIOUS, QUICK PIZZA SAUCE.
BEST SAUCE IN THE WORLD, FOUR
OR FIVE INGREDIENTS.
TOMATO, PARDON ME SON.
SMEAR IT AROUND LIKE THAT.
FROM HERE, ANY TOPPING YOU WANT.
PIZZA TOPPING.
IF YOU THINK IT'S BAD, SOMEONE
ELSE IS GOING TO LOVE IT.
PUT A BIT OF SAUCE.
YOU DON'T WANT TO MAKE IT TOO
SOUPY.
THROW SAUCE ON.
A LITTLE FRESH GARLIC COOKS A
FLAVOR.
FRESH.
YES, YES.
THIS WILL BE SETH'S PIZZA.
HE LOVES GARLIC.
CHEESE.
PACKAGE.
AND AS MUCH OR AT LITTLE AS YOU
WANT TO PUT ON.
I LIKE TO PUT PARDON ME PARMESAN CHEESE.
IT GIVES IT A NUTTY FLAVOR.
GREAT SOME ON.
THE RULE NUMBER ONE IS PARMESAN
CHEESE DOESN'T ALWAYS HAVE TO
COME FROM A GREEN CAN.
GOOD TO KNOW.
GET A LITTLE SALT AND FRESHLY
GROUND PEPPER.
THAT GARLIC SMELLS GOOD AND
PEPPERONI.
I WAS SO CAUGHT UP IN THIS, I
FORGET ONE KEY STEP WHICH IS
ENTERTAINING.
BEFORE YOU PUT THE TOPPINGS ON,
PEEL.
IN THIS CASE, WE'RE GOING TO
LIVE T.V.
IT'S A PADDLE.
THAT'S WHAT MAKES IT
INTERESTING.
ANYBODY CAN DO IT THE RIGHT
WAY.
EXACTLY, THAT'S WHAT I WAS
GOING TO SAY.
IT'S GOING TO BE SLOPPY.
I WANTED TO REACH BACK.
I HAPPEN TO HAVE THIS TOOL HERE.
THIS IS JUST TOO ENTERTAINING.
SO WE'RE GOING TO TRY AND DO
THIS.
IMPROVISE.
IF YOU'RE WITH YOUR KIDS, YOU
NEVER KNOW WHAT'S GOING TO
HAPPEN.
I'M GOING TO SEE IF THIS
OBJECT OH!
YOU KNOW, I'M GOING TO TELL
SETH WHAT HAPPENED.
GREAT.
HE WON'T EVEN KNOW.
DISCUSSING WHERE ONE WOULD GO TO
GET THOSE HUGE CHECKS.
WE ARE MAKING PIZZAS WITH CHEF
BILL COLLINS.
CHEF, THANKS FOR STICKING
AROUND.
GLAD TO DO IT.
WHAT WE HAVE HERE IS A LITTLE
ROLLED OUT DOUGH.
YOU PINCHED THE ENDS, RIGHT?
YOU CAN PINCH THE ENDS AND
VERY THIN ALREADY.
YOU JUST WANT TO DROP IT ON THE
PIZZA PEEL.
YOU WANT TO PUT IT AT THE END OF
THIS IS CALLED THE PIZZA PEEL,
THE PADDLE.
PUT IT ON THE END, SO IT'S EASY
TO COME OFF OF WHEN YOU PUT IT
IN THE OVEN.
THAT MAKES SENSE.
WHAT I'VE GOT HERE, I'VE MADE
SOME PORT PORTOBELLA MUSHROOMS.
THIS IS REALLY A NICE WAY TO GO.
OVER.
NORMALLY, YOU PUT CHEESE ON
MELTING THIS IN THE PAN.
THIS IS A COMPLETELY
DIFFERENT KIND OF TOPPING AND IT
WILL HAVE THE TEXTURE OF A
PHILLY CHEESE STEAK.
EVERYBODY WHERE FROM VELVEETA TO
LOOK.
IT'S A TERRIFIC VEGETARIAN
OPTION, BUT IT'S ALSO REALLY
KIND OF A HEARTY WAY TO GO.
LOOKS GREAT.
IT'S LIKE A PHILLY CHEESE STEAK
PIZZA, BUT VEGETARIAN FRIENDLY.
EXACTLY.
IT'S ALL MELTED AND READY TO GO.
YOU JUST WANT TO TOSS IT RIGHT
ON THE PIZZA.
DO YOU PUT ANYTHING ON THE
BOTTOM OF THIS?
I PUT SOME CORNMEAL ON TOP OF
HERE.
THE REASON YOU WANT CORNMEAL ON
THE PIZZA PADDLE, YOU PUT IT ON
HERE AND SLIDE IT OFF.
ALTHOUGH I TRY NOT TO THINK OF
BALL BEARINGS IN FOOD, EVEN WITH
IT.
YOU CAN GET ORGANIC BALL
BEARINGS, MAYBE.
THAT'S A POINT.
WE'LL LOOK AROUND.
YOU SMEAR IT ON.
WHAT TEMPERATURES YOU KEEP
THE PIZZA IN THE OVEN FOR, YOU
WANT TO GO 450, 425.
YOU WANT TO USE A PIZZA STONE.
PLACE.
PEOPLE DON'T REALIZE YOU WANT TO
HEAT IT IN THE OVEN FOR AN HOUR.
SOME PEOPLE START IT ON THIS AND
SAY PIZZA STONE, PUT THE PIZZA
ON THE COUNTER AND PUT THE PIZZA
IN THE OVEN.
YOU WANT IT HOT.
THAT'S HOW IT GETS THE NICE
BROWNING ON THE BOTTOM.
YOU'VE GOT THE CRUNCHINESS AND
NICE COST TOPPING.
THIS OR A TRADITIONAL ONE WITH
SAUCE, EVEN A FLATBREAD WITH
OLIVE OIL AND GARLIC ON TOP, PUT
IT ON THE HOT PIZZA STONE
[ ♪ THEME ]
IT'S TIME FOR TASTE APPEAL.
WE'RE BACK IN THE KITCHEN WITH
CHEF BILL, WRAPPING UP OUR PIZZA
FOR TO GET RECIPE.
IT SMELLS SO GOOD.
PIZZA FOR ADULTS, TODAY, OK?
FOR EVERYONE.
IT'S IMPORTANT THAT WITH HE
DON'T FORGET TEENS IN THIS, TOO,
THEY LIKE THEY'RE GIFT CARDS,
D.V.D.'S, MOVIE TICKETS.
IT'S IMPORTANT.
THEY ALSO LIKE DISEASE, BUT YOU
TOY.
THIS IS THE PHILLY CHEESE
STEAK.
EXACTLY.
OF STEAK.
IT'S A VEGETARIAN OPTION.
YOU USE THIS, IT SLIDES AROUND,
IT'S A LIMITED USE THING, BUT
THE BEST THING EVER.
IT'S NOT PERFECTLY ROUND.
IT DOESN'T HAVE TO BE.
IT'S A LITTLE BEVELED DOWN
THE FRONT.
WHEN YOU HIT THE PIZZA STONE A
LITTLE BIT.
WHEN YOU'RE PUTTING IN THE RAW
DOUGH.
PIZZA MAKER.
THIS IS CORNMEAL?
YOU PUT CORNMEAL ON THERE.
THEY'RE LIKE BALL BEARINGS.
IT GETS THE PIZZA TO SLIDE
OFF.
THE BACKFIELD EDGES, FLIP IT
UNDERNEATH AND OUT IT COMES.
EASY AS PIE.
EASY AS PIZZA PIE.
EARLIER, WE WEREN'T LIVE YET,
AND CHEF BILL SAID NO PUN
OVEN.
[ LAUGHTER ]
CAN WE CUT THIS?
LET'S CUT IT, ABSOLUTELY.
I'VE GOT A KNIFE RIGHT HERE.
I WISH WE HAD SOME TO GET
AROUND TO HAVE PIZZA WITH.
IF YOU HAVE TO GET AROUND, BRING
THEM DOWN.
MAYBE THEY'LL GET A SLICE OF
PIE, TOO.
THIS.
CHEF BILL, ANYTHING YOU MAKE
MINUTES.
IT DISAPPEARS.
IT'S DELICIOUS.
THE FAMILY.
THIS IS SOMETHING YOU CAN MAKE
WITH YOUR KIDS.
PIZZA IS ONE OF THOSE THINGS
THAT I THINK IS INTIMIDATING,
UNTIL YOU REALIZE THAT IT IS
SOMETHING YOU CAN EASILY DO.
THAT'S WHY I LIKE TO SHOW
PEOPLE TO DO THINGS, IT'S TO
TAKE THE MYSTERY OUT OF IT.
IT'S REALLY JUST A FEW KEY
STEPS.
MAKE THE DOUGH, OR BUY THE
DOUGH.
500 WAYS TO DO IT.
DO WHAT'S BEST FOR YOU.