Thefirsttime I had a rubleonpizzaanditwasquite a pleasantsurprise.
I gottasayso.
NextupwehaveJerseyShore's belovedsnooki.
She's gonnastartoffbyspraying a castironpanwithcookingspray.
Donotatme.
Itwasnotmycalltospraythepan.
It's a partoftherecipeshe's gonnathrowinherpremadecruston a mediumlowflamespreadoversomepizzasauce, throwingsomemozzarellacheeseandtopitoffwithsomepepperoni.
We'regonnacoverthatpanwith a lidandboom.
Thereyouhaveit.
Snooki's stillatstylepizzadefinitelyhavesomething a littlemoretraditionalhere.
Itlooksreallyniceandsaucywhen I thinkpizza.
I always, always, alwaysgoforsomepepperonisauceissuperflavorful.
I'm notsuperimpressedwiththecrust.
Nothingwrongwithit.
Youcan't reallymessuppepperonipizzatoobadly.
Thishasverymuchof a tasteofsomethingthatyouslapinthetoasterofhim.
Youcouldtellmethatthisonewaslikestorebought.
And I believeyou, ifsomesortofthistomeat a restaurant, I'd be a littlepissed.
It's goodpizza, butagain, crustis a littlethin.
Andnowtherecipe y'allbeenwaitingforGordonRamsay.
We'regonnastartoffbymakingsomedoughinthebowl.
We'regonnathrowonepackoftheyeast, warmwater, a coupletablespoonsofsugarandletthatgetactivated.
In a separatebowl, we'regonnasiftoutsomeflour, make a wellinthemiddleat a coupleoftablespoonsofoliveoilandgrowingourusemixture.
We'regonnaform a doughandkeepkneadinguntilallthedoughfromthesidesarescrapedoff.
We'regonnaformthedoughinto a ball, throwitin a bowlandcoverwith a towelandletitrise.