How to Make Pizza at Home: Neapolitan Style | Elliot Thoburn | Skillshare

How to Make Pizza at Home: Neapolitan Style

Elliot Thoburn, Chef/Pizza Lover

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10 Lessons (31m)
    • 1. Introduction

      1:02
    • 2. Class Project & Advice

      2:15
    • 3. Optional Equipment

      2:19
    • 4. Ingredients

      3:57
    • 5. Making the dough

      5:05
    • 6. Kneading the Dough

      3:02
    • 7. Proofing the dough

      4:28
    • 8. Making the sauce

      3:56
    • 9. Making the pie

      3:14
    • 10. Conclusion

      1:12

About This Class

This class is designed for anyone who loves eating pizza and wants to try something new, or anyone who already makes their own pizza, but is looking for ways to improve.

In this class, you will learn all of the necessary steps for making your own professional-tasting Neapolitan style pizza. 

  1. Starting with the equipment and ingredients, you'll learn about all the tools, pizza-specific ingredients, and knowledge to start your pizza journey.
  2. Next, you'll make your own dough, which is the most important part of a pizza. The dough you will make in this class will be perfect for creating an airy, chewy crust.
  3. Finally, you will learn how to make the perfect pizza sauce, and how to shape your pizza while still maintaining a round shape.

After watching this class, you'll be able to make your own basic neapolitan style pizza, but you will also gain the expertise to branch out and make your own type of pizza, that's not in any recipe book. The skills you gain from this class will translate to an infinite amount of new culinary ideas, more than just pizza.

Transcripts

1. Introduction: everyone. My name's Ellie Kobrin and I love making pizza. Or specifically, I love the process of trying new techniques and improving my pizza each time I make it. When I first started making pizza, all I had were countless. You tube videos telling me different things, and it all lead to confusion. I had to figure out how to make pizza with trial and error, and it was a really inefficient process. I wish I had a course like this that could teach me everything to know about making pizza in this class, you'll learn about the equipment needed to make your pizza all the different ingredients that go into pizza, how to make the dough and how to knead the dough, how to prepare your ingredients, how to make a sauce, how to prepare your dope out of shape or dough and how to make your final pizza. And throughout the class you'll be able to make your pizza at same times Me. Don't worry if you don't have any experience, because this classes for all skill levels and requires no prior knowledge of making any sort of dough or pizza. If you like eating pizza, even a tiny bit in this class is for you. Enjoy 2. Class Project & Advice: all right, so thank you for enrolling in this class. And before we start talking about the information, that's safer. Making pizza. Let's talk a bit about your class project of the class project will be for you to follow exactly the recipe that I'm showing in this class. And as you fall along to show your progress, you'll take pictures of each stuff of the way. So, for example, you can take a picture after does poofed up after it's been sitting overnight. Or you can take a picture of your dough just before it goes in the oven. Or you could take a picture. When that pizzas fully done, everybody's about to eat it. Once you've done that, you can either post that down below or you could try another pizza. But change up your topping. So, for example, you could put on anchovies, mushrooms, lettuce, uh, garlic anything you want and show everybody knew toppings so they can try to. So in this class we're going to be making a margarita, and the Margaret is the most classic type of pizza. It's just sauce, cheese and basil, and it's really classic, really delicious. Um, the most common type of pizza, and I chose this pizza because it's really basic, and it it will give you a good foundation for making futures in the future. So three tips that I would give you in this class would be to not get discouraged because it's hard making pizza and might seem easy. But there's a lot of skills that you might not know You actually need to make pizza, and it takes a lot of practice. Second ball, um, don't undermine the importance of the fermenting and proofing process. So that process is when you make the dough and then let it sit overnight, and that's basically letting the gluten grow inside the pizza. And so this is super important. But a lot of people think, Oh, whatever pieces piece that doesn't really matter how, how I make it, I can just I can just put it in the oven right after I make the dough. But it's really important that it sits overnight because you're across will be a lot Suri and a lot proof here, So we'll be way, way back if you let it ferment. So don't skip that part on. The final tip is just have fun with your pizza. It's a really fun food to make it really tasty foods. Americans really rewarding at the end when it comes out of the oven. So next upset, we're gonna be talking about the equipment that you're gonna need. 3. Optional Equipment: All right, let's talk about quitting. So the first piece of equipment that I like to use is this dough mixer, and you can also see a dough mixer as one of those kitchen aid bulls that automatically mixes the dough. So this tool, it's super useful for mixing the dough when you don't really want to get your hands dirty. But this is no by no means a necessary tool. It's just really helpful. But if you don't have how this tool don't doesn't matter, it won't affect the quality of the pizza. Just use your hand. That's what I use before I had this. The second piece of equipment, which is pretty important, is a pizza stone. So pizza Stone is basically something that you put into your oven or your barbecue, and it increases the surface temperature, which you're putting the pizza on. This health replicate the super high temperatures of a wood fire oven. It's super helpful. There's also this thing called pizza steel, which is the same idea, but it's made of steel, and it gets a lot harder, and you can use that I wouldn't recommend using in the barbecue, but you can use it in the oven. That's super helpful, and it actually gets harder than the pizza stone. If you don't have a pizza stone or pizza steel, you can still make great pizza. You can just use a regular up in pan that you slide on. My next piece of equipment is this tray that I use to slide the pizza onto the pizza stone . So how this works is I flower underneath. I put the pizza on, put the toppings on. I just slide along its super helpful and super easy, and it it's no mask. If you don't have one of these, I would recommend using other cutting board, which you can flower underneath, or even a piece of cardboard. Those air really slippery and they work justice. Fine. My fourth piece of equipment. Is this resting trade? Definitely not necessary, but it's really helpful for just letting your pizza cool a lot faster. I just grab the pizza from the stone, placed it on here, and it cools in a couple minutes, but definitely not necessary. But it's helpful. To have a final piece of equipment is again. Not necessary, but helpful. It's a kitchen scale. I use it just for measuring the pieces of dough, making sure they're all equal size and yeah, that's the equipment. Uh, next up, we're gonna be talking about the ingredients. 4. Ingredients: all right ingredients. The most important part of your pizza. Let's start off with the don't Gruden's so the dough ingredients are yeast flowers, sea salt, sugar and water. So I'm using this active dry yeast from Fleischmann's. Some people think they need to use fresh yeast, but I actually prefer dry ease because it's more consistent. And also it's just way easier to find. So any active, dry used will work perfectly next assault. So I'm using sea salt, and I just like the flavor of it. You can try their own types of salt, but personally, sea salt is my favorite type of salt. Next up is sugar, so any sugar really works on. The point of the sugar is Teoh a help the crust brown and be helped. The yeast grow so forth is water. I'm using top water. In the past, I've tried using bottled water, but I've never actually noticed the difference. So I'm just using top water work straight and finally, the most important part of your pizza, the flower. So I'm using tipo 00 flour capito, which basically means really, finally ground flour with the high level protein. So this type of flower. The high protein is what's gonna allow the strong gluten bonds inside the crust of the pizza, and this gives a nice area. Chewy cross that everybody loves on. The 00 part is talking about how, finally, ground with flowers, so 00 is the finest ground flour you can get. This just makes it easier to knead, and it gives it a softer texture. So if you don't have 00 and it could be pretty hard to get it sometimes the next best bet is bread flour, which is pretty much the exact same. 00 except for it's not us finally ground. But it still has that high protein, which is what you want for a nice, truly trust. And for whatever reason, if you can't get 00 flour or bread flour than all purpose flour works great. But I really strongly recommend you get some good flower because it's given make or break your pizza. Flour is the most important part, so next let's talk about the topping ingredients so we have Basil San Marzano tomatoes, olive oil on, then to types of cheese I like. So let's start with Basil so it might not seem obvious What makes a good basil, But for me personally, the only thing that I look for in a basil is that it's just it's fresh basil. So I don't like this kind of those big plastic containers I just like freshly snapped and put into a bag. That's how you know it's gonna be fresh, and it's pretty much always good when it's fresh like that. Next up, we have San Marzano tomatoes, So San Marzano tomatoes are well known among pizza chefs as the best tomatoes, but they can also be pretty hard to find. So if you can't find San Marzano tomatoes, it's OK. Any canned tomatoes will work fine. Uh, San Marzano. So it's a little bit sweeter and little more acidic, which is perfect for pizza. Next, I have this olive oil and all while works. I prefer this kind of expensive olive oil just because, like the flavor, it you decide what you favour olive oil is and put it into pizza. It doesn't matter too much. Finally, we have the cheese, so there's two types of cheeses I like, uh, you can get the lawyer most moisture mozzarella, which is the kind that comes in a ball and it's our it's It's kind of hard, and the other kind is the fresh mozzarella, which comes in a pool of water, and it's kind of squishy, and that's more of a traditional type of mozzarella use. But either is fine. I for for this recipe, I can use the fresh mozzarella because it's more traditional. But the lawyer most Ross Mozzarella, is also great. That's it for ingredients, and then the next class we're going to start to make Odo. 5. Making the dough: All right, so in this class, we're gonna start making the dough, so the first thing you're gonna want to do is place two cups of water, which is at roughly ah, 100 F. And the next thing you're gonna want to do is place a teaspoon of yeast, just one into the water, and then we're gonna take their teeth a tablespoon of sugar and putting their and then with your finger, just mix it all up. And after that, we're gonna let it sit for 10 minutes so the use could breathe and absorb the sugar. Okay, so now our use has been resting for about 10 minutes, and as you can see, it's grown a lot. So this is an indication that your yeast is still active, which means that your Brett that your crust is going to rise, which is definitely good thing. So if you're yeast doesn't look like this or you don't see any change in your yeast, that means you're uses Dad, and you can't use it because that means your dough won't rise at all. And your pizza will be just very flat. So make sure you use grows like this and now we're gonna move on to the next up. So the next step is to put in roughly three cups of flour into your water. At this point, I'm just gonna mix it with my electric dough mixer. Okay, I'm gonna add a little bit more flour, so the point where you notice that your mixture is kind of a batter, but you think it's about to turn into a dough that's when you want a in corporate salt is a few Abbas all too early. It will inhibit the yeasts growth, so this is a perfect time to add the salt. And that's two table two teaspoons of salt. I'm more flour that way, the rest of the flower. So in total, that's five cups of flour, two cups of water, one teaspoon of Houston, two teaspoons of salt. So now we're just gonna mix it until it becomes super thick that the motors are having a bit of trouble mixing around. So at this point, all the ingredients are kind of one main ball, and so now I'm going to start using my hands toe. Make sure everything's compact together, so the dough is gonna be really sticky, so just be aware of that. I'm just mixing it together with my hands. So in general, I like my dough to be slightly on the weather side because in a conventional oven or barbecue, it's gonna dry up a lot more than if if it were in a wood fired oven. So you want to have a bit more water inside. But if if it's super sticky than you can add a little bit more flour. Okay, so I'm just adding a tiny, tiny bit. Just so it's not just if you I'm just gonna mix that with my hands. Okay, so at this point, it's kind of hard to deal with in the spools. Take it out and put on the counter. It's adding a little bit more flour. Yeah, I'm just rolling around, so it's in this nice ball ship. Okay, so now all our ingredients are together, and now we need to begin the kneading process, which is gonna be covered in the next episode. 6. Kneading the Dough: okay, I need it. So needing is basically just strengthening all the the gluten bonds inside the dough. So you have a really nice strong dough, my personal favorite way to knead dough. And I also think it's probably the easiest. It's just grab your dough folded over and then push so grabbing it, folding it over itself and pushing. And so that means that the dough is really evenly mixed and it just this is a really natural movement. And then once you get good, you can get into a rhythm, and you want to do this for at least 10 minutes for deaths. Too sticky again. Sad, a little bit more flour. Not too much, though. So I've been needing this dough for on 10 minutes, and to make sure I've needed enough, I can do a couple tests. So the first test is to roll into a ball by using it the size of hands so and then just press into it. And if it comes up like that, that means that the dough is nice and elastic, and it's gonna be easy to work with some more, which is good. Another test is to just rip off a small piece of your dough, rule it and then just stretch it really, really thin to make sure that you'll be able to stretch thin tomorrow when you're making your pie. And so that's pretty thin. That means again. It's really elastic, So I've needed it enough. So at this point, I'm done with the dough today, and I'm gonna put it into a container and let it rest for around 20 hours. So you have to keep in mind when you're choosing your container that you're does doing a double or even triple in size. So before I put it in the container, I like to add a little bit of all of oil just so the dough doesn't stick to the sides. Then I take the dough, put it in the container and just roll it around and use the dough to put oil on the sides of the container. So now it's all oiled up in the container. Gonna cover it overnight so it doesn't get to drive. I don't have any Saran draft, so I'm using aluminum foil, but Saran wrap would be the best, and so I'm covering the top of the container and making sure there was very little air that could get in. So it stays nice and moist overnight, I think. And at this point, we're done for the day and you can let it rest for around 24 hours. And next class, we're gonna start making our pizza. 7. Proofing the dough: All right. So our doe has been resting in a container for around 22 hours, and now we're gonna take it out. So I'm just using spoon here, taking it off the sides. Don't worry about messing it up. We're going to need it with our hands and you'll notice it kind of smells like beer. And that's the yeast at work. So now that this is out of the pot, we're just gonna need it with our hands similar to how we did yesterday. All right, so we've needed our door a little bit. It's a lot less sticky. So at this point, we're ready divided into four pieces, but you're going to be the size of our pizzas. So that's 1/2 quarter another quarter. Okay, so this point, we have four pieces, and we can either way them out with our hands to make sure that the same size or use a kitchens here. Okay, so I balled them all up, and I'm ready to weigh them. So this fresh ones 249 grams to 81 3 15 Okay. In 2 33 Okay, So this is the lightest is the heaviest brakes a little bit. Put it right here. Break a little bit of this one and put it on this one. I understand. Flower that a little bit, and then reweighting does that wants to 60 to 66 to 66 again. Two ready for Okay, so maybe I'll take a tiny bit of this one, give it to all three of them, and that should be good. So now that we have four even piece of dough, we're gonna take them all, lower them and then make them into really symmetrical, really clean looking piece of dough that we're gonna use when making your pizza. So I like to describe it and then pull out the sides. So the front side looks really nice. Is the size of my hand on twist So it creates a nice fear and then just roll it and then the backside looking pretty bad. So I'm just gonna roll it again. Here's my fingers. Repeat that a little bit. Roll it with two hands. That's a pretty salt looking piece of dough so that the side So I flower it doesn't get stuck to the counter. That's good. Same thing with the next three. Okay, so now I have four even pieces of dough, and now they're ready to proof. So I'm gonna take this trey committed, but lots and lots of flour. So the pieces of doubt on step, because that will be a nightmare. And I'm just in a place. It's one in each corner just like that. And then flower the piece of dough on top. Okay, so at this point, we have all our dough, and I'm just gonna cover it up with some saran wrap. Okay, so it's fully covered, and we're gonna let that rest for two hours. In the meantime, we're gonna make our sauce. We're gonna proper ingredients, and also, we're gonna preheat the barbecue. 8. Making the sauce: all right, so I dough is proofing, and now it's time to make the sauce. So the first thing you need to know when you're making sauces you want to stay away from the flower area because the fact it's wet, then it's just gonna be a mess. So move your gear to the side and let's get started. The first taker, freshly washed Azle and let's let's chop around this much so we want to cut off all the stems. Okay, so once all the stem sir chopped off and you want to grab the bundle of basil and then just move it around in your hands to break up the basil and that lets the juices released from the leaves and then next you just want to chop it pretty finally, like so. So once you're Basil's around the size, you can let it be and we'll start on the Tomatis. Okay, Next, we're gonna grab our San Marzano tomatoes and put through a blender. You want to start on the low setting, said Sauce doesn't go everywhere. Okay, so once they're fairly blended, they should have a fairly watery consistency. And depending on what kind of tomatoes you get from the can they? Maybe a little bit to water so you can actually put them through a sieve just to get rid of that access tomato juice, as I'm doing right now, and you can see all that tomato juice going through. So this will take a few minutes. That's just to ensure that your pizza doesn't get too watery. And so everything sticks on the pizza really nicely. Okay, so at this point, and tomatoes are pretty good consistency, and we can put them back into the container. Okay, so now we can start putting in our extra ingredients. So we take some basil, mix it around next, we're gonna take a teaspoon of sugar. You don't want it to get to speak to sweets. I don't add too much sugar. Teaspoons. The perfect amount makes that around. Next, a couple pinches of salt and then some olive oil. And if you want, you can add a little spice with some pepper. Just mix that around and that this will be the perfect amount of sauce for four pizzas. Okay, so we have a sauce, and now it's time to cut up our fresh mozzarella. So you can get fresh mozzarella in a large piece of cheese or these smaller piece of cheese , which I called bucking chiney and even these air a little too big. So I like toe cut them up. And so two or three of these is a good amount for pizza. So I'm just cutting these pieces of cheese into thirds, and there you have it. That's all the ingredients that need to be prepped for the pizza. So we have our cheese. We have some basil that weaken tear once their pizzas out of the oven, and then we have our sauce. At this point, we're ready to start making your pizza. 9. Making the pie: Okay, the moment you've all been waiting for time to make the pizza. So we're going to start off by taking our piece of dough. This with our fingers, it might be a little bit stiff. You and then place your face down onto our work surface right after that. Just flowered a little bit. So this this part of the pizza that's going to be the top of the pizza where we're gonna pull of the ingredients. Okay, so at this point, you just wanna press out on the dough. What this is doing is it's pressing all the air that built up, and it's pressing it out to the cross. So we have a nice, airy, chewy crust, and then while you're doing this, flip it around, keep moving it with your hands, try to stretch it out as much as possible. If there's a point where it doesn't stretch anymore, one thing you can dio is grab the edge of the pizza with two hands and then just go around and letting gravity stretch it out for them. This will also create a really nice around pizza, hopefully so we don't want it to be too big or else it'll stretched too thin and we, uh, and it might create holes. But this is a pretty good size pizza, and there's this Wanna stretch mainly around the crust because that's the thickest book. So this point, we're ready to put along and trey and add toppings. So we're gonna take a try flowered up. So no, so that pizza doesn't stick to it. And then we're gonna take the pizza place on the backside of our hand and discreetly slide along like so. And if there's any holes on it, you just want to make sure you get those now before you add sauce and stuff like that, and then once you have it on to slide it so it doesn't stick. At this point, you want to work quickly, so grab your sauce and start from the center and doing nice spiral. Generally, I like to use 2 to 3 tablespoons of sauce, depending on the size of the pizza. Okay, shake it a little bit. Nation, I think sticks maybe stretch out the pizza with your fingers. Shake a little bit more. Now add some bucking Seaney. Now it's ready to go in the oven 10. Conclusion: all right, we made it check out this pizza. So as you can see sides of the pizza, a really nice an area that's from us pushing the air out to the sides and on the bottom you can see a lot of darkening, which shows that our panel is really, really hot, which is really good, because that kind of replicates a good wood fired oven. So at this point, um, I'm just going to see, isn't it with a little bit of basil and then some olive oil, and then pinch assaults or a couple pinches? And there's a pizza. So in this course, we've covered the equipment needed to make a pizza ingredients in your pizza, making the dough, letting the dough proof, prepping the ingredients, making with sauce, prepping the actual pizza and up until this point, seasoning your pizza after its out of the oven. So at this point, you can go ahead and enjoy a great pizza. And don't forget to take a couple of pictures for your project and put it down below. Thanks for watching this class