How to Cook Pizza at Home

1. Pizza at home - Introduction: For me, pizza is a guaranteed crowd pleaser, made up of dough, sauce and cheese. It's simple and I love it. I've spent years mastering the craft of how to make a homemade pizza. I can't wait to share all the tips and tricks I've learned with you in this course. Not only is it simple to make, I'm going to show you how to make it from scratch quickly and affordably. This course isn't just about sharing a foolproof recipe, it's about inspiring you to learn the craft of making a great authentic pizza at home. If you enjoy eating pizza, then why not learn how to cook pizza? I'll talk you through step-by-step, how to knead the dough from scratch, how to select great quality ingredients, and how to make an incredible sauce. Finally, how to cook the pizza to perfection. The question I get asked a lot is, can you make great pizza at home without a wood-fired oven? The answer is yes. In this course, you'll learn how to make three different types of pizza. First of a classic margarita, a traditional Neapolitan pizza. Next up, pepperoni, one of my favorites. Lovely mature cheddar, top with the best pepperoni if we finish with herbs and olive oil. Finally, the showstopper, the pesto florentine, inspired by traditional pizza with a modern twist. As well as these three pizzas, you'll not only pick up some tips and tricks along the way, I'll teach you how to make a calzone and garlic dough balls. Thanks for checking out this course. I can't wait to get cooking with you soon. 2. Neapolitan Style Pizza Dough: The first step into making great pizza at home is creating the dough. This is a Neapolitan Style pizza dough. The reason I say style is because in order to make great Neapolitan pizza, it takes a lot of time, and there's a lot rules you need to follow. What I've done is I've taken some of those rules, brought them into here. It's really simple, it's really quick to make from when we start mixing to when we start cooking the pizza, it's just over two hours. We're going to start with a flour. We've got a flour, a water, a yeast, and a salt. When you use your flour, it's really important to pick a flour with very high protein content. Basically that allows you to build a really good gluten structure, and that allows the dough rise really well, and you get lovely light bubbly crust, and then really crispy thin base. To start with, we've got a water, and we've got a yeast. I'm going to put the yeast in here, and this water is at room temperature. I'm just going to give it a little mix. What this does is it helps to activate the yeast. Literally just mix it for 10 seconds, then we'll just leave that there. Then we've got salt here, and we're going to mix this into our flour. The reason we add our yeast to the water first is we want to make sure that we give it a little bit of time to activate because the salt will compete with the yeast. It will compete for the water, take water away from the yeast. This gives the yeast a little bit of a head start, and it gives it a really good chance to allow you to create a lovely light dough. We're going to pour this in here, and make sure we just get every last bit in. There we go. Then what we're going to do here is we're just going to mix it. We're not kneading it, we're just mixing it. It's hydrating the dough. This, it shouldn't take long. It's about 15 seconds, 20 seconds, and don't worry if any comes out onto the work surface as well because we're going to use in that work surface in a minute. Here we go. This is here. What I'm going to do now is I'm going to tip out onto our worktop, and we're going to start to knead our dough. One thing to remember here as well. You want to make sure you clean your bowl, get it all on the worktop. The reason is all of this flour is lovely flour. You don't want to waste any, and also, we're going to reuse this bowl again in a minute to let the dough rise. Put that to one side, and what we've got here is I've got dough scraper as well. The dough scraper is really important. I definitely recommend in investing one, they're really cheap. This is a plastic one. Reason why I've got a plastic one is just so it doesn't scratch the worktop. It's just fantastic because it means I can keep my workshop clean when I'm mixing and kneading my dough. It just make sure that I keep everything together, so it's really, really helpful. What I'm going to do now is I'm just going to move this dough together, so you can still see this dry bits of flower here. I'm just going to mix that in, and all I'm doing is I'm just pushing with the palm of my hand quite hard into the work surface. You can see that's going to come together now. It's really really quick. It comes together. Now I've already began the movement, but what I'm doing is I want to try and tear this dough and pushing it away from me, just tearing it, and then I'm bringing it back. You you either do this with one hand or I like to have two hands. What I do is again, I push it away from me, I bring it back, and I'll fold it over itself, and I'll keep repeating that process. I'm going to push away, bring it back. I'm going to fold over itself. It will feel quite wet. It will feel like it's not coming together. But trust me, it will. Like I've said, use a dough scraper and keep the worktop clean. It's all together now. I'm just going to repeat this process. This should take probably first time you do it, about 10 minutes. The more you do it, the more used you can get. It would take about five minutes. You can see here, you see this dough, it's a very rough though. It's not smooth at all. The more we work it, the more we built that gluten structure, the smoother it will get. What's really good is you can put it in a mixer. You can let them mixer do all the way, but you don't get the feel the dough. I think that's really important when making pizza because the more you feel the dough, the better you can understand it. You can stand the flour. You can understand how it works together, and is a bit of a work out as well. For him, we get out of breath in a minute. Like I said as before, I'm pushing it away from me quite hard with palm of my hand, and already I can see, it is starting to create a lovely smooth surface. What we're doing here is we're activating the gluten, we're stretching it, bringing it together. That's really important because what we're going to do there is the better gluten structure we form. When the yeast starts to activate, the yeast is going to release some carbon dioxide. The better gluten structure we build, it will hold on to that carbon dioxide, allowing it to rise better, then we'll get lovely raised crust. Already, what was really wet dough, I can feel it, it's coming off my hand a lot easier. It's getting really smooth. That's our aim. Again, if you feel it's getting a little bit messy, you can use your dough scraper. Clean the worktop up again, and just carry on. This is almost ready now. The reason I can tell it's ready is because I'm using my hands, I can feel the dough wants to be together now. It's not trying to split apart. When I'm trying to tear it here, I can't. I can actually feel some air bubbles as well. Almost often, you hear them pop. That's a really good sign that we've developed a really good gluten structure. What we can do as well, there's a little test where if we push in, literally the dough will just spring back. When I push it in, it wants to go back to its shape, which is perfect. One more final little knead. Then what I'm going to do is I'm going to get my dough scraper, clean this worktop down because any of these little bits of dough that I left on there, we've worked hard to get this dough, so we don't want to waste any. What I'm going to do is I'm going to round it off. This is a step that we're going to do a little bit later on when we're shaping it. But all this does is it creates a really tight surface, and that allows a really even proof. What we're going to do is we're going to move the bench scraper away from us, turn, and bring it back. We're just going to repeat that step, and this, it takes two or three attempts. Here we go. We can see, we've got a really tight surface here, a really smooth dough, and that's what we're aiming for there. All we have to do now, we got a bowl that we originally had, I'm just going to place it in. I lift it up and place it into our bowl. What I'd like to do as well is just to keep it hydrated and and to prevent it from drying out is when I washed my hands, put a little bit of water on it, and I'm just going to sprinkle this on top. It's not adding much water to the dough, but it just make sure that it stays hydrated. We're going to cover that with some tin foil, leave it aside for one hour. It's going to double in size, then we're going to come back, and we're going to shape into individual balls then. This dough has been proofing now for one hour. We're going to take a look at it. What we should see here is it's doubled in size. What's really lovely about this is you can see it's dome on top. There's a really even rise which is lovely. I'm going to take this out. All I'm going to do is take my little spatula and just loosen it from the edges a little bit. Now I hope it come out really nicely. You can also get an idea of the gluten structure as well. I'm just going to tip upside down. What you can do is either just lay the bowl down there, and just let gravity do its thing, and it will slowly release, or you can just gently give it and lift it up. Look it at there. See all the gluten strands. It wants to stay together, that's a really lovely part of the dough that has proven really, really nicely. Now what we've got, again, our dough scraper, really, really important, and we're going to push out. This was 500 grams of flour, so this is enough for five, 12 inch pizzas. A really nice sized pizzas. What I'm going to do is I'm going to just take just under half of it, and split it apart. This one is going to be split into two, and this one will be split into three. When you're doing this, really don't worry about knocking in any of the air out, which want to gently move it to one side. You could, if you want it to be fair and you don't want any arguments over the dinner table. We could weigh them, so they're the same size. But I think for simplicity, as long as by eye it looks good, then everyone will be happy. I've got a five separate parts of the dough here. What we want to do is we want to, just as before, take the dough scraper and just round them off, just get that lovely tie outside. I'm just going to bring it around, and already here, you can see, there's a huge air bubble air. It's a really good sign. That's what we need to do is we want to keep these lovely round shapes. Again, the more you practice, the more confidence you'll build, and the quicker it be. We just want them to be nice, uniform circle shapes because that's going to help us then when we're making the dough to keep that circular shape. These are all good. All we need to do is put them in a nice little tray. I've got quite deep dish tray here. It just means that I can cover them, and they're not going to rise, and touch the top of it. But I'm also can get some flour. This is a very coarse flour. You can either use actual corn that's been ground or rice flour. But if you can get your hands some semolina flour, that's great. Because what it does is because it's so course, the dough balls won't absorbed the flour, so they'll make sure they don't stick. If you want to use your own bread flour or double zero flour that you've used, that's fine, but it will be absorbed by the dough. You might have a few issues later on getting them out. What we're going to do here is I'm just going to lift it up and place it in. Don't worry if it tries to stick, it will come away. Again, the same, lift this up, place it in, and place it there again. Here we go. We've got five lovely dough balls here now. They're ready to proof for one more hour, and we're going to come back, and then we can shape our pizza. 3. Shaping Your Pizza: This is the exciting bit. The dough has been proving for one more hour and we can now finally get to make our pizzas. What we're going to do, now a quick check. They've doubled in size again, it's really, really lovely. I'm going to bring one over, and before I lift out, I'm going to put loads of semolina all on top of the work top. Don't be worried about how much you use, you want to use quite a bit because you can reuse it when you do your next pizza. I'm going to slide one out and just place it on the worktop. I can feel already how light it is. Cover them up so they don't dry out. Basically to make this, there's three really simple steps that we're going to follow. The first one is creating a crust. What I'm going to do is I'm just going to cover the top of it, I put more semolina, bring this around. To create the crust, I'm going to put all my fingers together, about a centimeter away from the edge, I'm just going to start to push in. I'm turning it, pushing it, turning it, pushing it. See here that all these air bubbles, it's such a good sign, it shows that the dough is ready. This is my guide. Don't go over here, this is your crust. Once we've done that, that's step 1, I'm now going to flatten it. I'm going to work on creating the size of my pizza. I'm just going to take my fingers again, I'm just going to start to push down in the middle. This is quite good because we've got so much semolina underneath it now. It's a really good way to stop your pizza from sticking. Right now we're going to lift it up, and this is very similar to using a steering wheel. What I'm going to do is just hold it and just let gravity do the work, and it's just going to gently stretch it. I'm not holding it by the crust, I'm just holding it underneath. As you can see, it's getting bigger. If you feel like you're losing or you want to put it down, just put it down on the worktop. Again, I'm just going to lift it, turn it round. One of the classic traits of the classic Neapolitan style pizza is the size, 12 inch, but it's also the thinness of the base. When you first do this, it will feel a little bit awkward, don't worry about that, because honestly, you get lots and lots of practice. The more you practice, the better it will be. Like I said, it's holding that dough, it's learning how it works. What I can see here is there's parts of it that are becoming now thinner than others. I'm just being very careful now where I pick up, where I stretch it, really not pulling my hands apart at all at this stage, I'm just holding it and already we can see the dough is stretching out really nicely, coming into a lovely, lovely circular shape. Now the final stage is I want to increase this a bit more. I want to stretch it a little bit more and I'm going to lift it up with my hands underneath it. What I'm going to do is I'm just going to lift up and pull my hands apart. What that will do, again, because I can target some areas really well of how thin I want to get it. I'm lifting up, moving it, putting it back down, having a quick look. Here we go. We're there. Let's look at that. That's just a lovely light dough. Loads of burbles around, they're going to char, they're going to go really crispy. Like I said, it's a great sign that the dough is ready. Now, I've got my pizza peel here. I really would recommend investing in this because it just makes it so much easier to get it in the home oven, in your [inaudible] oven, whatever you're using. It's just a really quick way to put it in and out. You can use a chopping board if you'd like, but that can be sometimes quite tricky. Because this is so thin it just moves in quite quick. What I've done here, again, more semolina, I'll just sprinkle it over and then one final time, I'm going to lift this pizza up, I'm just going to look at it and when I feel it's ready, I'm just going to place it on top. But that there is now ready to put your toppings on. It's so exciting that you're then ready to cook your pizza. 4. How to Cook Pizza in a Home Oven: I'm going show you now how to cook a pizza in your home oven. A lot of people say, "Can you cook a good pizza in a home oven?" The answer is yes. But there's a few tricks we're going to use to replicate a traditional pizza oven. In a traditional pizza oven, basically, it cooks the pizza from two directions, from below and from on top. You've got flames on top and the stone below it. What we're going to do is in our home oven, we're going to cook it from two directions but we're going to use the grill, which will cook it from the top, and then either a stone, if you have a pizza stone, or you can use a baking tray. That'll be the heat from below it. What we've got here, is we've got the oven, and that's been on full heat for about 20 minutes. The full heat is 250 Celsius. Some ovens go hotter, some go colder, but because you've got the grill on, that will cook it very quickly. We've got a pizza here, and it will cook slightly slower in the oven because you can't get up to 500 degrees, which you would in a wood-fired pizza oven. Just remember that the toppings you put on top, you just want to make sure they don't burn, so the cheese won't burn, the tomato sauce won't burn. But we've got Margherita pizza here. I have taken the basil off because that will burn. We'll add that right at the end. It's on the peel. What I'm going to do is just give it a little slide to make sure it's ready and it will slide off. I'm going to open the oven and just really quickly, I'm just going to push it away from me and put it back towards me, so then the pizza will come off and go in to the stone. Because it's very hot, you just want to be very careful. There we go, it's in the oven. In the home oven, it usually takes around about seven minutes, anything between 5-8 minutes, but usually, I say seven. Halfway through, I'll take it out, I'll turn it just to make sure it's cooking okay. You just want to make sure where your grill is as well, that it's not cooking unevenly. There we go, we'll leave it in there for 5-7 minutes and we'll take it out and take a look. That looks perfect. Really quickly, I'm just going to slide underneath, bring this out, and here we go, a classic Margherita pizza here, put on chopping board. It looks fantastic, and you can see the lovely, light crusts, how much they've erased, this air bubble here, so nicely in charred. What I'm going to do is just get my pizza cutter, cut it in half, cut it few different ways. Just hear the crunch, so that base is so crispy. Here we go. See the air here is out. The crust is absolutely lovely. There we go, incredible home pizza cooked in a home oven. It's delicious. 5. Pizza Margherita: This is the margarita pizza. Margarita is a classic, it's so lovely because it's very, very simple. It's a incredible tomato sauce, lovely fresh buffalo mozzarella, just finish with some basil, incredible olive oil and just a little bit of salt. Whenever we're making pizza at home, I always do margarita first because it's kind of a tester. You put it in, people sit around, you get out and it's a crowd pleaser, everyone loves it. We're going to start off, I've got a tomato sauce here and just really simply can lift it up and just straight in the middle. Then with the back of the spoon, just going to slowly just move out towards the edge. Not over the crust, you don't want to push down too hard either because you don't want to push the dough into the pizza peel because then you're going to struggle to get it off. That's it, you don't need much, just kind of a really saucy pizza. What's really important is you try to remember not to overload your pizza. Again, you won't get it off the peel, it'll get stuck in the oven and it won't be very good. You just want simple ingredients, let them do the talking. Next is buffalo mozzarella. What I'm going to do is I'm just going to tear it and just leave these really tiny little bits of it dotted around. I like to tear it because it kind of gets that really rustic feel. Again, not too much. There we go, I've used probably a third of the mozzarella ball there. Finally, just some basil in different size leaves. I got quite big ones here, but they just fit perfectly. So I've got four probably, five just to leave it there. Finally a little bit of olive oil, just a drizzle over the top. Not tons because we don't want it to overpower the flavor. Finally, just finish with a little bit of sea salt. It's quite a coarse salt here. There we go. It's as simple as that, it's a lovely margarita pizza. I'm going to cook that now and enjoy it. 6. Pepperoni Pizza: Now it's time for the pepperoni pizza, and this is one of my favorite pizzas because I like to have a little bit of spice to it and it really brings it alive. I absolutely love Spain, so you can swap the pepperoni for chorizo if you want, but it's just such a delicious dish and again, very simple. All we're going to do is we're going to start with our tomato sauce. Again as before, we'll mix it, bring into the middle, and just really slowly out towards the sides. Huge air bubble in this one, pop that. Again, we don't want to put it over the crust, it's just a really nice, thin layer. There we go. Again, we don't want to push too hard because we don't want the pizza to get stuck to the peel. Next, I've got a really nice, mature cheddar cheese here which we've just grated. I'd recommend buying it in a block and grating it just because it's cheaper to do so, and also sometimes with grated cheese, they add some preservatives to it just to keep it fresh. Again, I'm not going to load this pizza up with loads of cheese. Now that's perfect. Finally, this lovely, thinly-sized pepperoni. In my opinion, you can't really get enough of this on here so we're going to load it up. What pepperoni will do as well when it cooks, is just going to release a lovely fat. That would just get absorbed by the dough. It's going to be lovely. Then to finish, with some really nice, spicy Italian seasoning here, just going to sprinkle that on just to add to the flavor, add to the spice. Then to finish, just a little bit of olive oil, not much. Again, the pepperoni is going to release a lot of oil with loads of flavor. Just a little bit there, and then we're done. Before you cook it, what you want to do again is just get your pizza peel. You should give it a little shake, make sure that it moves so that it's really easy to put into the pizza oven. I'm going to cook this in a wood fired pizza oven just because again, you'll cook it very quickly. It'll give a really lovely, crispy base, and it gives out really lovely smoky flavor. But you can cook it in your home oven if you want, and this is just an incredibly tasty pizza. 7. Pesto Florentine: This pizza is called the Pesto Florentine pizza. Traditionally, Florentine pizza has egg on top and also uses spinach. It comes with a tomato sauce, suppose, I've adapted that and added pesto to it because it's just a lovely, vibrant herbie sauce, it's really green so it really stands out when you're putting that pizza on the table. To start, we've got our pesto here, just like the tomato sauce. We're just going to run a really thin layer over the pizza. Now, this pesto and the recipes in the book is full of flavor. Don't worry about putting loads and loads on because you don't want it to overpower any of the other ingredients. Next, we've got cheese. So we got mozzarella cheese, and also our mature cheddar cheese and we're not going to stop at two. We're going to add some parmesan at the end as well. So it's going to be three different types of cheeses on this pizza. Now, because there's quite a few ingredients, what we're going to do is just go really, really lightly on the cheese that we're using. We're going to add our mushroom just a little bit. You can tear it apart, is very, very thinly sized because I want to make sure that when I cook this mushroom in the pizza oven, it's going to be cooking in 90 seconds. I want it to be thinly sized so the mushroom cooks all the way through. So we've got mushroom here next to our spinach. What we're going to do is we're just going to try and hide this in here because we don't want this spinach to burn really, really quickly. We want it to cook. That will go there. Then next, we're going to pop up our mature cheddar on top. This will prevent again the spinach from burning. Not loads, just a little bit. Then finally, we have our egg. What I've done here is I've got the egg and I've cracked it into this little bowl here. Basically, when I crack it, if there's any egg white that's quite loose or quite runny, I won't put that in here because I don't want that to come away and just go everywhere on the pizza. I want it to be perfectly in the middle. What I've got is the tightness of the white here, I'm just going to really gently pop that in the middle. There we go. I say when people see that for first time when it's cooked, it's incredible. Then the parmesan on top. Little bit of olive oil. I mean, there's plenty of olive oil in that pasta, so not too much, and there we go. Even uncooked it looks fantastic and I can't wait to cook it, and the flavor is amazing when you cut in the middle as well, that yoke is just delicious. I hope you enjoy it. 8. Calzone: Now I'm going to show you how to make a calzone. When you're cooking pizza for people, there's always one that's like, "Can l have a calzone? Can you make me a calzone?" They might seem like they're a little bit of a faff, but they are delicious, and they're really actually not that difficult to make. We've got our pizza dough here all ready to go, and this is the only time we're going to use a rolling pin because we want to get it to a 12 inch diameter, but make sure it's really, really thin, no crust whatsoever. What I'm going to do is just really gently roll it out and see all this air trying to escape now, which is obviously a great sign. I'm just turning the dough and just rolling it. Every time I do it, it just gets a little bit thinner. One thing that's really important here is to make sure there's loads of semolina flour underneath. Again, keep rolling it out. We want to get this to about half a centimeter in thickness. Just another little turn. What you want to do is always just give it a chance to bring itself back, because when you roll it, it's instinct because you've worked the dough really well is just to come back to be a little bit smaller. When you're happy with it, that's great. I'm going to get my pizza peel, put it underneath. Just to make sure that it's a circle shape there. Now, just like a pizza, we're going to pour sauce on. I'm going to use the tomato sauce. In the middle again, roll it out, and we trying to make sure we leave that room around the sides, because these sides, we're going to fold up. Next, our cheese. You can get creative with this, you can put whatever you want in it. Usually, a nice thing to do is whoever wants a calzone, whoever asked for one, is to let them do this stage. A bit like before, you don't want to overload it too much. Because if you overload it too much, the ingredients in there, they're going to create loads of steam, and that's going to try and escape when you're cooking it, which could then cause the calzone to tear. I've just got a little bit of mushroom, two types of cheese: the buffalo mozzarella, the mature cheddar, and I'll pack a little bit of pepperoni in there, not too much. I'm just going to tear. There we go. There's quite a bit in there. Now what we're going to do is going to get my dough scraper, and we're just lift it and fold it over this way, so you can see it. When we do is we just push down quite firmly because you want to make sure we trap it in. Then I'm going to turn it. What you can do is you can even get a fork and you can just push down the edges with a fork, or you can fold it over itself so it'll create a really lovely crust. What I'm going to do, I'm going to use my index finger and my thumb of my right hand, and then just the index finger here to guide it. I'm just going to fold over, push down, fold it over yourself, push down, fold over, push down. We're just going to repeat that. You can see it just crimps the edge, makes a really lovely edge. That crust is just going to bubble up really, really nicely. When you push in, really push down. You've got the semolina underneath, so it's not going to stick. Now we get to finish it. Just fold it again, and fold up there. There we go. There's your calzone. To finish it off, you can put whatever you want on top. If you want a little bit of egg wash to make it get really brown, you can, and really crispy. I'm just going to, as before, just really simply a little bit of olive oil. When you get it out of the oven, if you want to finish it with a little bit of parmesan, any type of cheese, just to really intensify the flavor, you can. You can either cook that in your home even for about 10, 15 minutes or in your wood fire pizza oven for about 5-7 minutes. What I like to do is just take a few of the chippings out, really slow the process down just so it cooks everything all the way through completely. Yeah, it's absolutely delicious. 9. Garlic Dough Balls: Garlic dough balls. Everyone loves dough balls and they're a real treat. What I like to do is I'll put them in the oven just before people arrive, bring them out, put them in front of the table and everyone just loves it. What's amazing is you can use the same pizza dough that we've made to create this. What we've done here is I've had the 500 grams of flour, 350 grams of water. It's that dough. I can make three pizzas with that and have room to make a tray of garlic dough balls as well. What I'm going to do is I've got the remaining dough here. I'm just going to cut it in half. Like I said, this is enough for two pizzas, equivalent worth of dough. Instead of having these two pizzas, we can put them into a tray of garlic dough balls. What I'm going to do then is I'm going to split these two, what would have been pizzas, into four. We're going to be left with eight little dough balls then. Again, you don't have to be that precise with it, as long as they look the same size. Dough scraper come in handy again. They're in eight and what we want to do is we want to make them really uniform now. I'm just going to pick them up and don't need any flour on the work top. All you do is with your palm of your hand, you push really quite hard into it and you create almost like a claw, and as you're rolling, you roll it round and that will form it into a lovely ball. I'm just going to start this one here. I'm going to push, and then lift and you've got a really nice ball there. What we do, we got semolina flour again. Just going to lightly dust the bottom of this pan, avoid them from sticking, and also it gives them a lovely crunchy base as well. Then that will just go in the middle. I'm just going to repeat the process. Don't be afraid to push hard. It's the harder you push, the better it is. Just look at that. Look how lovely and uniform that little ball is. That will again double in size. It will be really light and fluffy. I'm going to scatter these around the edge now. I'm just going to repeat the process. We've got a lovely dough balls here in the tray, semolina underneath will create that lovely crispy base. What we've got here is our garlic butter. This is butter, garlic, salt, and a bit of parmesan as well. It tastes incredible. You can just eat it now on its own or just on some toast, it's just lovely. All we're going to do is just put huge dollops of it in-between each dough ball and basically, as it cooks, all that butter is just going to be seeping through. Really crispy, really lovely. Don't be afraid to hold back on this. You want to put as much in here as possible. I'm not putting it on top of the balls. I'm just putting them in between it because as they prove, it's just going to trap all that lovely garlic butter inside. There we go. We're going to cover it up. We're going to let it prove for one hour. The reason why we cover it is just so we don't want it to go dry on top. We want to keep it all moist. We leave it for an hour and then once it's ready, we'll bake them in the oven. These garlic dough balls have been proving for an hour. We're just going to lift off the foil. You can see here they've just doubled in size, what's really lovely about this is all that garlic butter we've smothered in there, it's trapped it. When that cooks, there's just going to be pockets of garlic butter. It's going to be really, really tasty. To finish it, what I'm going to do is just add little bit of olive oil on top, really small amount and then just a little bit of salt. Not too much because that butter, because there's parmesan in it, it's a little bit salty anyway. Then just a few mixed herbs just to finish off. Then what we do is we place that in the oven for 25 minutes it takes to cook. After 20 minutes, what we're going to do is just take it out the oven, get more of that garlic butter and just pour on top. Then it's just going to soak the top of it as well and it's going to be incredible. You can just like lift it out. Each individual person can have a dough ball each and it's just going to be lovely. Then there will be loads of butter left in there so you can rip your dough ball and dip it in as well. We'll cook that for 25 minutes in the oven. That's 200 degrees Celsius. We'll sit back and enjoy it.