Tip:
Highlight text to annotate it
X
hello everyone! Today we will make pizza
this is Fabiana and is from Naples and she doesn't know how to make pizza
I like to eat it though
so, first of all, i can say that carbs don't make you fat (if you eat them responsibly!)
second not all Napolitans know how to make pizza
Well, today I'll show you...
I'm in a pizzeria... do you like it? (I know you cannot see that very well!)
I'll show you how to make a pizza
the ingredients will be obviously yeast, water, salt...
and I'll show how to combine all of these ingredients, I'm not from Naples but...
-what are you doing here? Pizza!
-Pizza? What kind of Pizza? Napolitan!!! -Please go..!
Alright! I'll leave you with Luca, He is a real pizzaiolo I'll take the pizza shovel and He will show you how to make real pizza!!!
LET'S SEE HOW TO MAKE PIZZA DOUGH FOR A REAL NAPOLITAN PIZZA
the Napolitan recipe: 1l of water, 1.750kg/1.800Kg good quality 00 flour and for each liter of water you will need 3-5g of yeast
let's get started...
always start with water and yeast
Dissolve the yeast in the water
the water must be at body temperature... around 35-36-37C¡
in this way the yeast will work perfectly!
Pour the water with yeast into a bowl
and slowly start adding the flour, a bit of flour at a time because we need to make a batter first
once we have the batter we can add the salt the salt comes after yeast because yeast and salt ARE NOT FRIENDS!!!
if you add salt and yeast together there may be the possibility that your dough will not rise
let's mix the ingredient together and get the batter doing this movement with your hand to combine the ingredients
so you can incorporate air into the batter
so now we have the batter we can add the salt, 50g of salt for each liter of water and keep mixing the batter
Keep adding all the flour little at a time
(Fabiana from the backstage: don't make a mess... I've just cleaned!
as you can see we are slowly getting the dough
the flour must be a good quality one!
Keep kneading in this way to get the dough done
you need to knead the dough properly
- can I see it? -just to make sure it is soft!!!
IT IS SOFT!!!
Let's knead the dough 1, 2 and and roll the dough out
then again 1, 2 and roll it out
if you feel the dough too wet just add a little bit of flour,
try to knead using your wrists
in a way that you can roll it out
here we go! the dough is now done!
make a ball and close it at the bottom cover our loaf with a dump cloth
and cover with a damp cloth must be dump not wet
-is that alright?
the dump cloth will help the yeast and will make the dough rise
leave it in this way for up to one hour then knead it again for 5-10 mins and then leave it again on the side for up to one hour
afterwards divide it into little ball of 250g each
IT IS TIME TO BAKE THE PIZZA!
now I'll make the pizza... I told you that I would do it! with Luca
start from the top with your finger tips pressing on the dough, all way down
go... go!
then all way down and around
my dough does have the bubbles!!! he gave me a fake dough!
then flip it over, press and spread it with your finger tips in this way
and rotate it! rotate it!
now you could do also this: using your fists rotate the dough in circular motion
-it's not that easy!
Now as you can see the dough is starting to get the shape -yes
Now you can bring the dough on the edge of the banch here...
and rotate to enlarge the shape
well done! Here we go!
-here we go! Perfect!
Now your pizza is ready! -Yessss!!!
We've done it!
-he helped me a bit!
now the shape is perfect!
Now Tomato! -Tomato!
-San Marzano San Marzano
-So, How much? One tablespoon and half
Spread it all around the pizza!
Keep the edge empty ... at least 1cm
Now Fior di Latte (Mozzarella!) 80g!
-How much 80g is by hand? Who knows... we'll see!
-ok
40g... -so, I can put a lot more
Now, what do we need on top? -we need... Pecorino!!!
because Pecorino will give it extra-flavor Perfect! all around it!
now a bit of Extra Vergin Oliv Oil and to finish ...basil leaves
-basil! -yess
-Here we go! I MADE PIZZA, by my self! woooooo!!!!
You made the pizza... -Napolitan Margherita
(Fabiana From the back-stage: wwoooo Margherita like your name!!!)
-Fabiana is a Little bit predictable!!!
(Fabiana From the back-stage: I did not think about it!!! ahahaha!)
Now we need to... -to place it! -mmm... bake it!
Now Meg because your pizza is a little bit... -Ugly!
no, no just small...
we can spread and enlarge the dough on the on the pizza shovel
-You can always correct the errors!!! Right! can you see it is bigger now?
Now, put it in the oven!
right hand here at the end left hand here...
place it at the end of the oven
and shake the pizza shovel back and forward to leave the pizza and place it in the oven! -wooooooo!!!! soo coooollll!!!
So, we said that we need 50 SECONDS to bake it!
Do you need to move the pizza sometimes?
Yes, you do need to move it otherwise it may stick on the bottom or burn on one side and be pale on the other one!
Now, you can pull it out! show us how to pull it out of the oven!!!
-So, Now I pull it out! and place it on the plate!
-shall I try???
-I would eat it even if it falls on the floor (3 seconds rule!!!) -this one? Well done!!!
now basil to garnish it! -basil leaves!
ladies and gentlemen -we baked the pizza!!!
pizza Margherita made by Margherita
Luca is teasing me ... so funny!
well, we have done, let's call Fabiana ... Come here Fabiana!
Bye Bye for now
we will eat the pizza
if you are around London come and visit Luca & Fabiana at "via Caracciolo" pizzeria you will find all the info below (in the info box)
if you want to learn how to make real napolitan pizza ... ...call Luca
CIAOOOOOO!!!
thank Luca & Fabiana for hosting me, Via Caracciolo pizzeria 42 LAVANDER HILL SW115RL, LONDON
IF YOU WANT TO BECOME A REAL PIZZAIOLO CONTACT ME AT meg@incucinaconmeg.com