I'm all fool, but you've gone through
I'm Amelia from Bonapetempt, and we're making strawberry pizza.
No, we're just making pizza.
That's a pie thingus.
I hope you guys know Harriet by now from the bittersweet chocolate pudding attempt.
Today, the two of us are going to make pizza.
I don't think it tells me how to make the dough in there.
I think it just says to buy the dough.
We're going to make our own dough.
I like Jamie Oliver's pizza dough recipe.
I've done it before. It was easy.
We're just going to make a well.
Now we are going to mix the wet ingredients.
We've got one and a quarter cups of lukewarm water.
You don't want to murder the yeast.
It's been good to me.
Okay, we've got a packet of yeast.
We need one and a half teaspoons raw or regular sugar.
We have raw.
Come on.
Two tablespoons of olive oil.
Almost out.
Add it to the grocery list.
One and a half to two teaspoons.
This is fine sea salt.
I'm going to go kosher.
Okay, well as it turns out, you're supposed to add the salt later.
I'm wondering if the yeast doesn't like having salt added to it.
In real life, if this weren't a video, I would probably just keep going.
I think we should just keep going.
Usually the yeast gets a little bit puffy.
It looks like it's doing that.
But it says to leave it for a few minutes.
So let's leave it for a few minutes.
And I like to clean up our workspace.
I hope they don't throw line at it when I'm like, well, I don't want to do them.
What's that?
Something you don't see on barefoot kentapa.
What's that?
Cleaning your kitchen.
Pour it into the well, the mixture.
And then you want to mix it.
It's definitely shaggy.
I think we can all agree it's shaggy.
I'm going to wash those.
No one likes an oily hand.
Okay, so now with clean, flour-dusted hands.
You might want to take off your jewelry.
You might bring out this little bucket.
Okay.
Actually, oh god.
I usually don't do it like that.
Much, much better.
And now we get to clean up our workspace.
You gotta clean up.
You know what? The shit doesn't clean up itself.
I wish it did.
All right, I'm going to lightly oil my bowl.
Okay, you want to grab a damp tea towel, preferably from 1997.
Drape it over your dough that's been coated in oil.
And put it in a warm spot.
Okay, moving on to caramelizing the onions.
Caramelizing onions is one of those true pleasures in life.
So if you haven't done it, I highly recommend it.
No one said I was going to win any shopping awards.
And while they're caramelizing on the stove, you can prep your parsley and walnuts for the pizza.
I'm going to have to step away from this onion.
It just reminds me of the bridges of Madison County.
All right, I'm going to take a break.
Time to caramelize the onions.
I'm just going to eyeball it.
A quarter cup of oil.
Put the onions in.
A little bit of salt and pepper.
You're probably like, Amelia, where'd you get this recipe?
It's from an old gourmet, June 2008.
And it actually has you grilling the pizza, but I don't have a grill.
Okay, I feel like Elton Brown, except the camera would be in there.
Toast your walnuts.
Now these suckers will burn really fast, so keep an eye on them.
We're going to toast them up, and then we're going to chop them up.
Okay, so as soon as you smell those, you want to pull them, because they'll burn.
Oh, yeah.
Oh, yeah.
That's nice.
What did I tell you?
What did I tell you was going to happen with these onions?
So they're going to boil down.
All right, you also want to get your cheese crumbled.
I accidentally bought Danish blue instead of Gorgonzola.
I'm sure it should be fine.
Gorgonzola works like a charm, though.
We'll see about this.
When buying cheese, there's a few things you want to keep in mind.
All of those are trumped by price.
I get the cheapest cheese I can, but I get it at Whole Foods, so I feel like it's still good.
Oh, shit.
Oh, shit.
I warned myself about this.
Look.
Oh, shit.
Shit, shit, shit, shit.
God.
Oh, God.
Shit.
This is classic.
They go from toasted to burnt in like a second.
Oh, whoa.
Okay.
That's delicious.
And it's like, it turns like almost into a jam, you know?
And once you've got them like this, you can just put the lid on and wait until you're ready to top your pizza.
Okay.
And that's how you start your walnuts.
These are, this is trash.
I toasted up some trash.
Remember me?
Do you remember this?
This is the question.
Now, if we're lucky, yes.
It will be nice to have on.
What I didn't tell you earlier is that this is enough dough for two pizzas.
Punch it down.
And then, if you're only going to use half, you can kind of eyeball half.
Okay, so this half, I'm going to wrap up and put it in the fridge and save it for later.
FYI, this is going to keep rising.
So put it in like a loose plastic wrap.
And we're going to roll this out.
This will make a nice thin crust.
And you want to do this about 10 to 15 minutes before you put your toppings on.
So I'm going to put the caramelized onions right on top.
And it smells amazing.
If you think you need more olive oil, you can put it on, but I think I'm totally good.
Grab your gorgonzola slash blue cheese.
But meanwhile, you should be preheating your oven to as high as it can go.
Or just like 500.
Oh yeah, check that out.
Well, well, well.
Look who's laughing now.
It's perfect.
Everything's perfect.
Pizza looks great.
I obviously haven't tasted it yet, but it smells amazing.
And all that's left to do is top it with parsley and almonds.
So, here's my pizza.
Someone sliced me a slice.
Thank you so much.
I did a great job.
What can you say?
I'm going to eat the rest later though, because it's like three o'clock in the afternoon.
Oh, all right.
