Hey there, Foodie Fam! Chef Bari here, and I’m just popping in with a quick… apology? Or maybe it’s an explanation?

You might have just scrolled through our latest social media, featuring a certain… Imperial presence in my kitchen. And if you watched, you probably saw something along the lines of “precision,” “tactical disadvantages,” and possibly a bit too much “thermal application” for one pizza.

Oh! Sorry about that, eh! 

It appears a Stormtrooper has temporarily taken over my sacred culinary space. I’m not entirely sure how he got past security (we suspect bribery with double-doubles), but he seems convinced he’s the galaxy’s next top chef. Bless his little plasticky heart.

Before you read on, you absolutely HAVE to watch this!

Honestly, his dedication is… admirable. But, let’s be real, his “Imperial standard” for pizza might result in a few more “tactical chars” than actual crispy crusts. While his intentions are good (I think?), and his methods certainly… unique, I figured it’s high time we showed you how to make a pizza that doesn’t require emergency repairs to your oven or a call to galactic fire marshals.

So, if you’re ready for a pizza that’s genuinely out of this world (in a good way!), here’s my tried-and-true, foolproof Ezzy Peezy Pizza Dough recipe, and how to turn it into a perfect homemade pie. No flamethrowers required, I promise!

See Chef Bari’s Instagram Page for more shenanigans

Chef Bari’s Ezzy Peezy Pizza Dough (No Imperial Intervention Needed!)

This dough is so versatile, you can use it for bread, buns, cinnamon buns, and yes, even pizza! It’s super forgiving, eh.

Ingredients:

• 2½ cups of lukewarm water (no higher than 110°F)
• 2 tablespoons of sugar
• 4 tablespoons of active dry yeast
• ½ cup canola oil
• 5 cups of Bread flour (TIP: if using All Purpose Flour, add 2 tablespoons of Semolina and mix throughout) OR use 00 Style Pizza Flour instead
• 4 teaspoons of salt

Method (for the Dough):

1. Sift 5 cups of flour in a large bowl. (If using 00 Style Pizza Flour, it’s generally better for pizza. If using All-Purpose, remember to add 2 tablespoons of Semolina and mix it in.)
2. Add and mix in 4 teaspoons of salt to the flour.
3. Take your lukewarm water. Stir in 2 tablespoons of sugar and sprinkle in the 4 tablespoons of yeast. Let it sit for 10 minutes until foamy. (Pro Tip: Do this right in your mixer bowl so you don’t have to transfer!)
4. After 10 minutes, attach your dough hook if you haven’t already.
5. Start your mixer on low speed and add the ½ cup of olive oil to the yeast mixture.
6. Now, slowly add the flour and salt mixture. This is key – add the flour gradually as it mixes. It really does make a difference in the dough’s texture!
7. Combine and mix for 10 minutes until it looks nicely “elastic.” Using a mixer is much easier than kneading by hand, but if my grandpa Varze could do it, so can you! But seriously, use the mixer.
8. Now, transfer your dough into a large oiled bowl and cover it with a dry cloth.
9. Let it rise in a warm area until it doubles in size (approximately 45-60 minutes, depending on how chilly your kitchen is). My secret warm spot? Turn your oven to 150°F (65°C), then turn it OFF. Place the covered bowl on top of the stove. Works like a charm!

Now, Let’s Make That Pizza!

1. Once your Ezzy Peezy dough has risen, gently punch it down to release the air.
2. Cut the dough into 4 equal pieces (for individual pizzas). Roll into balls if making individual pizzas. Let rest for 30 minutes before continuing.
3. On a lightly floured surface or a piece of parchment paper, gently press and stretch each piece into your desired pizza shape. Don’t stress about perfect circles; rustic is charming, eh?
4. Preheat Your Oven (and Pizza Stone/Steel if you have one!) to 425 °F . Let it preheat for at least 30-45 minutes to get it super hot.
5. Sauce It Up: Spread your favorite pizza sauce evenly over the dough, leaving a small border for the crust.
6. Cheese & Toppings: Sprinkle generously with shredded mozzarella, then add your preferred toppings. Think Canadian bacon, mushrooms, maybe some extra cheese!
7. Bake: Carefully slide your pizza onto the hot pizza stone/steel or a hot baking sheet ( like in photo)
8. Bake for 20 – 25 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Keep an eye on it – every oven is a bit different, eh?
9. Enjoy! Carefully remove from the oven, let it cool for a minute or two, then slice and serve. A masterpiece worthy of any Saturday night!

There you have it! A proper, delicious pizza recipe that even I (once I wrestle my kitchen back from the Imperial guard) can stand behind. No “friendly fire” incidents guaranteed.

If you loved our Stormtrooper’s… enthusiasm… and want to see more behind-the-scenes shenanigans (and maybe some actual successful cooking from me!), be sure to Like this post and Subscribe to Chef Bari’s Instagram page!

Let’s keep cooking, creating, and maybe occasionally, battling rogue Imperial chefs!

Cheers !

Chef Bari