Eating my first Boboli pizza in 25 years ????
Today it's a #Boboli #PizzaCrust with Ragu sauce, Hormel pepperonis and Lucerne mozzarella...and a sprinkling of Kraft grated parmesan cheese. This was the first pizza I ever made for myself when I was 10. A real pizza making milestone in my life. #HowToMakeAPizza #MakingPizzaAtHome
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registry for those who have asked. forever thankful.
???? Crate and Barrel:
???? My favorite ceramics designer:
⭐ Click JOIN and become an Official HeySeanEly Channel Member to get perks:
???? Send me stuff in the mail and I'll unbox/use on camera ????
Sean Ely
1235 N Clybourn Ave Ste A
Box 226
Chicago, IL 60610
FOLLOW ME, TOO
????
????
If you like what I'm using on the show, snag one for yourself:
???? MY TOWELIE TOWEL -
???? MY AIR FRYER -
???? MY STEERING WHEEL TRAY -
???? CAR VACUUM -
???? MY WALLET PHONE CASE -
???? THE HOT SAUCE I MENTIONED THAT COREY & I MADE w/ CHEF ????
And watch the show at:
Wanna email me to chat or collaborate? I'm always here:
heyseanely [at] gmail [dot] com
Easier pan pizza in a non-stick — browned base and crispy rim
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***RECIPE, MAKES ONE 10-INCH PIZZA***
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene Kitchen Ready)
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).
BOBOLI Pizza Review | Better Than Expected!
This video is review of Boboli pizza crust. Boboli pizza crust is ready to make pizza crust that you can top with anything you want. In this video i make Boboli pizza with pepperoni and mozzarella cheese. This video is tutorial on how to make the best Boboli pizza at home.
Making my favorite PEPPERONI PIZZA! ????????
INGREDIENTS USED:
Boboli original Italian thin crust
Vegetable oil
Ragu pizza sauce
Shredded mozzarella cheese
Mama Mary's gourmet pepperoni
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