Transcripts
1. Welcome - Introduction & overview: Hello everybody. I am Fabio I am a pizza maker and I am an author. My book Fabioulous Pizza recently ranked best seller on Amazon. First of all Let me say thank you. Thank you so much for choosing this course. I promise I will give you back as much as I can. I will tell you plenty of stuff I have learned over the last eight years working in many restaurants. And the idea will be to learn the trick of a professional, in this case me, and bring them back in your kitchen in order to make a Fabiolous pizza. I will show you exactly how I make my homemade pizza. You'll get to see me making the pizza from scratch. You will also get my exact recipe, the one I use every time I cook my dinner, basically! Beware though: this course is hands on, for sure. However before you get your hands dirty I really want to explain something theoretical, in particular about the basic components of a pizza dough. I'm going to tell you something about the water. Something more abut the flour and the difference between various kinds of yeasts and so on and so forth For me These are very important pieces of info and I think you need to know them. I'm pretty sure you even if you've baked already few pizzas or several or many pizzas, I'm pretty sure you're going to find something new on this course. You going to find something helpful, something useful that will help you understand the logic behind pizza making so you are building again nice and strong foundations. Now, I'm sure at this point you noticed already my Italian accent. Yes I am Italian and actually I'm going to tell you about Italian pizza. I don't want to mean that Italian pizza is the best one between the countless kind of pizzas there are around. I'm going to tell you about Italian pizza just because that's the one I make, that made it since many years ago. And I know how to make it! In the end, even if we have the New York style pizza and the Detroit pizza and Grandma style, Deep Pan and Thick crust, you know all of these are variations of each other. So once you get a good grasp of one of these kinds is going to be easy for you to add that just the little tweaks to change the style of your pizza. I will also tell you something about the tomato sauce. I will tell you something more about mozzarella and toppings in general although the focus will be especially on preparing the dough and on cooking our pizza. What else what kind of tools we're going to need. I'm gonna ask you to buy If you don't have it already, only one single tool. I'm talking about a scale. As I said we're going to use my recipe, is pretty precise and is going to be easier for you to use the scale for flour and water while we can still stick to volumetric measures for yeast and salt because the amounts are pretty small. Other than that you're going to need something that is probably already in your kitchen. I'm talking about a bowl or maybe a couple of bowls, a spoon, a teaspoon and a chopping board or even a cardboard, maybe an old box for a pair of shoes you have. Possibly some parchment paper. So I'm not going to ask you to buy for example a standing mixer to make your dough, we're going to knead by hands. I'm not gonna ask you to buy a baking stone or a baking steel let alone a whole pizza oven. We're going to do everything with what we have in our kitchen, a kitchen like this one. Speaking of which since we are not in the restaurant I want to make myself comfortable, I'm going to remove my jacket. Okay. I'll see you on the first video bye.
2. The elements of the dough: Water: Let's start talking about the basic components of a pizza dough. We said we will talk about water, flour, yeast and salt in particular. It starts with water. I have heard many people saying that the secret to a very nice pizza is the water, a special quality of water. I'll tell you something. I made pizzas professionally in three different cities in Italy and then I made pizza professionally here in London. To be honest I must say my pizzas look quite the same regardless of the city I made it. Different cities means different water. So how come my pizza is basically the same everywhere I go? This is enough for me to tell that there is no real role, real importance of the water in the taste of your pizza. Of course there are real differences between water and water: from my tap water Probably I will get a little bit more mineral salt. Maybe yours will test a little bit more like chlorine but as long as we don't have like heavy chemical treatment, as long as your water won't be really really hard, it's unlikely it will have a huge influence on your dough. And then on your final product so to make our pizza dough, we're going to use just regular tap water, room temperature so we don't need to warm it up even though many recipes all around say you should actually warm up the water. But bear with me. Now, there are a couple of alternatives let's say, or addition to the tap water. For example you could use sparkling water and this makes sense in my opinion just because the bubbles inside the sparkling water are made adding carbon dioxide and that's basically the exact same gas produced by yeast when its breathing starts. And so this makes sense. It is also said that sparkling water gives some kind of crunchier texture to your crust. For the same reason, for the same logic. You could also use some beer for example, because even beer has some bubbles inside made out of carbon dioxyde. And more over, beer has a taste of its own of course. So if you used it inside your dough you could expect to have some extra feature on the taste of your dough. If you feel like daring you can also make pizza dough using only beer. I tried it myself. Do it yourself and see if you like it. Just a question of taste. Still talking about liquids. We should mention milk. Now, milk contains grease and anything greasy makes our dough a little bit more soft and fluffy. So the point is if you like it soft. Just try and add some milk. You can also try and make it using only milk, although I never heard about any colleague using milk in their pizza dough but it's just a question of experimenting. Enough with water and watery stuff. It's time to move on, head to next video and learn something about flour.
3. The elements of the dough: Flour: Let's talk about flower now, or I should say flowers. Pretty sure when you go shopping to your favorite supermarkets, you'll notice that there are plenty of different
kinds of flour. The all-purpose flour, plane
flowers and bread flowers, gluten-free flours, Self
Rising Flour, you name it. All. Those difference are not important for us because
we are looking in, if for one single feature, we are looking for
a Trump flower. If you think about it, I know you notice that
some of the banks on the shelves mentioned
strong flower on their bag. Whereas when there
is nothing written, we assume the kind of
flower is weak mistake. Now, why do we look
for a strong flower? Because this will affect
the timings of our dough. In particular, we are talking
about the rising tide. We want to allow our dough to rise for as long
as it's possible. Endolymph sunflower will
allow us to do this. Now what's the point? Why we should aim for
a longer rising time? We want to eat quick
our pizza, right? No, this is not exactly
what we're looking for. We want our pizza dough to rise as long as possible
because during this time, something will happen
inside our dough. Now other words you got to nerdy here are the ones to talk
about chemistry and whatever. But I'm gonna tell
you about a couple of processes that happens
inside our dough. Then what kind of
effect they will have our dough and on
our final product. When you are writing, there is not only the
increasing volume, but there are two processes. We're talking about the
maturation and the fermentation. Now then maturation is basically the decaying of all
components of flour. Talking about the proteins, talking about the
starches and sugars. This decay is needed, of course, to make our pizza
easier to digest, but it's also needed to make our dog weaker when it's
time to stretch it. I bet that it happened to
you once or twice or many, ten times that you were
stretching your pizza base. But the base was
really elastic and the truck back giving
you a hard time. The reason work around
to fix this problem, you will basically just wait
for 20 seconds, 30 seconds, and then you start stretching
once again until the dog is not shy anymore and
it opens itself. However, if you wait the
right maturation time, you will see that your though, it's not gonna be resistant and it's gonna be very
easy to stretch. Let's see about
the fermentation. Fermentation is basically
the breathing on the yeast in absence of oxygen. This is the nerdy stuff. You don't need to remind them, but it is important to know
the fermentation gives a slight acidic touch to your dough and
it's gonna be dead. Civic torch that will become flavor Once you bake your pizza. The whole point for us would be to reach out the right
amount of maturation, the random manner
of fragmentation More or less at the same time, we start stretching our
pizza when the dough is mature enough week for us. So it's easy to stretch and the force is going to
be easier on our stoma. Possibly at the same time. We want our door to
be fermented enough. So this is going
to be testing and its flavor would be a nice
thing once we bake it. Remember the difference
strength of how our flower will affect the maturation time? I'm gonna give you one
more rule of thumb. Not precise measurement
and numbers here, but pretty good approximation. When we use a flower, the maturation time is
around three to four hours. When we use a strong flower, I will say something
around eight to ten hours. When we use a very
strong flower, we should really wait 24
hours in order for I will go to be mature and
easy enough to stretch. Talking about
fermentation instead, there is just one easy
rule to remember. The rule is, the
longer the better, the longer you live. You do. Often meant that taste year
it will be once you eat it. Now we are assuming here
that we have found a bag of flour with the commercial
name of strong flower. However, I'm gonna tell you
how you can understand it. A flower, it's strong
or weak or very strong. For example, even though there is no mentioned
on the bag, It's all about the
content in proteins. Because the more profit
inside our flower, and the stronger the
flower we'll be. Going to give you a
rule of thumb here. They are not hard and fast
and precise measurements, but there are a pretty
good approximation. Flower may be considered
weak when the content in protein is around
10.5, maybe 11%. You just have to look at
the nutritional facts only, usually on the side, women on the back of
your bag of flour. This is the kind of flower you not want to use to make pizza. They are good for best way, maybe our cake and
cookies and whatever. If you go higher with
content in proteins, we're talking about 11 to 12.5%. We already have a
fairly strong flower. Let's use it for pizza. Finally, in both 13%, product is on our flower. We talked about a
proper strong flower. Very good to make our pizza. It can be, you will find a
higher quantity in proteins, something around
40%, even higher. We'll talk about a
very strong flower, probably my friends
from Canada knows what we're talking about here because we're talking
about Manitoba flower. It's really, really strong. You can still use it
to make your pizza. Of course, a few last words about the difference between
strong and weak flower. They are different because
the water absorption, basically considering the
same amount of flour, the same amount of weak flower, the same amount
of strong flower. The flower will
absorb more water. We're talking about the
difference around 67%. It seems small, but it's not, it really makes a difference. This is why I really
don't understand. When the recipes
or pizza dough you see around on the
internet or whatever. And I didn't understand
why they don't specify the kind of
flower you should use. Maybe you stick to
the same flower. Suddenly you buy a
different flower. You don't realize you both a stronger or weaker flour and your though is different, is not like the one you always get from the
very same recipe. Now you know, understand
the differences between the different
kinds of flour. It's time to move on. Now, you can head
to the next video. You will see something about
yeas and then a basalt.
4. The elements of the dough: Yeast: It's time to talk about yeast. Yeast is an amazing thing, is this living thing and it carries out its own metabolism, eating sugar in producing gas. Why briefing? Producing carbon dioxide? To be precise, this gas in
what we need inside our dough, because it's what we will make. The dough itself lacks implant. It will make it
increase is dimension. In fact, the gas
will be trapped by the gluten match we
built while needing. This explains why we
need to need very well, because we need the blue
tend to be a strong. Otherwise we can lose some
of the carbon dioxide. I will DO, NOT rice enough. Now in nature there are
around one hundred, ten hundred species of yeast. But luckily enough
we don't really need to know them all because we only need to be
aware of what's on the shelves over
our supermarket. Typically, the marketplace
offers us for three attorney. First of all, there is the
fresh is if you use it, you should have crumbled
it on top of the flower, but you could as well
dissolve it in water. It will work any way. It's not too easy to find hearing loved
them where I live. If list, this is not a big deal, I can easily make do
using some dried yeast. We had two kinds of Dr. years. There is the active
yeast countries, small granules made all the
starch we're supposed to The, use it in water so the
starch of metal away and it will release deeper
actual yeast. Basically you are activating the yeast will using
this procedure. Then there is the incident
is also called quick yeast, quick capsule keys,
fast action, geese. Anything related to its speed? Let's say it comes in
a teeny tiny sticks. It doesn't need any activation. You're supposed to
sprinkled it on top of the flower and use
it straightaway. Both active and incentivised are just regular fresh
yeast dehydrated. They've removed the
water and they give us an octave, or Vincent teased, and they work through
as well the work both very well and in our procedure in the
recipe I'm gonna give you, you can use anything you have. You don't need to choose
one over the other. The main difference
between the French and the drive yeast is the amount
you're going to use it, there is a ratio you
should use, one to 2.5. It means that one
grammar, Dr. years, corresponds to 2.5 grams of fresh sheets in any recipe including the one
I'm gonna keep you. How to store the yeast. Fishes must stay
always in the fridge. You can also use the freeze
that issue or to extend a little bit its life
after the expiry date. The drive He's instead
should stay in the fridge only after you open the
package for the first time. They would usually
lasts around 34 months. However, they start to decrease their strengths
and they own a TV. So if you cannot really remember the opening
date, meg is better. It is better if you test
your ears before you use it, but otherwise you risk
to her waist your dough. How to test the yeast. You're going to put one
teaspoon of yeast and one teaspoon of sugar in a
glass or lukewarm water. Adjust used by macro
for a few seconds, 67 seconds, depending on
the power of your bathroom. After ten minutes,
the HESI still alive, it will start breathing
of reproducing. So the water, the surface of the water will start bubbling. If you can't see any. It after 1015 minutes, this means your miss this gone. You can say February. Finally, how much
she's reached reduce. Difficultly, the producer
suggests us to use 750 grams of yeast in
500 grams of flour. These will give a very
quick rising of the dough. We're talking about
around 60 minutes to double up the sides. However, I'm sure you remember, we are looking for
a fermentation. And one Howard is
really not enough for us to achieve
for meditation. This is why we're going
to use when lesser yeast, I'm gonna give you
a spoiler here. One gram of years is going to be enough for up to
500 grams of flour. This video, and here you can
go and watch the next one. We're going to talk about salt.
5. The elements of the dough: Salt: I'll tell you something
about solved now and when I keep it short and sweet. Besides the obvious reason
we want to be improved the day solo don't write,
sold several benefits. It will provide some extra
strength gluten you would give your final product
is slightly bigger, volume will improve its color. And it will also slow down
the activity of material, which is good because
it's gonna take a long time for our
top to be ready. However, the most important
feature of the soul is its ability to absorb
moisture from the environment. This can be both good and bad. This is good because
it will give the door is likely
try your feel. These news sorted told. Most probably you will
be a little bit sticky. But the same feature may
also be bad as we said, because salt may assault the
water from years as well. And this will result in kidney. They stay too close for too long and let's say longer
than the friend mediates, the result would be
not rise at all. This is why you play safer. We use a workaround
and keeping us to enemies far away
from the shoulder. You will see more details. Iran leaf, you realize you forgot to assault
him inside your dough. You can still add it
even after you finish. The problem will reward. Break, reap the gluten
network you build before. This may also cause some of the water to separate
from the whole mass. You will need to be patient, but fixing the problem will
be only a matter of minutes.
6. Kneading: Before we knead: So far we alert plenty
of information about the basic components
of our pizza dough. We're seeing plaintiff
information of water, flour, a basalt, and about TCE. It's time to put all this stuff together is sent to
need the finally, and it's time for
me to give you. My exact recipe is the
very same recipe I use both in the restaurant
in here, in my kitchen. And they're gonna
give you the doses to make the pizza dough for
one single beat seven, we will stretch to
around 12 inch size. Here are the doses
were talking about 100 rounds over
water, dark water, room temperature, 150 grams
or strong flower, five grams. So sold one gram of yeast. Of course, is, if you are plenty to prepare
more than one pizza, I say two pizzas, you will need to
adjust the amounts accordingly to
underground water, 300 grams of flour, ten grand sort of assault. And here he is exceptional because we will not adjust
the amount of peace. That up to a three pizzas, you will leave the
same amount of peace we're talking about in
one single ground, right? One grandmom yeast,
it's enough for four hundred fifty five
hundred grams of flour. If you blend to prepare more
than three pizzas per se, 456 pizzas, then you will
increase the amount of BSN. You will use. Wraps obese into your pizza dog. Don't bend it now
you don't need to do this calculation yourself. There is my fabulous
dark calculator. You will find the link
software in the course. It's pretty easy to use and very handy tool
that SSL we'll do. The calculation for you is going to be okay Enough
with the Tokyo or no, he sent to get our hands dirty. Let's go grab the
flour and water. I'll see you in the next year.
7. Kneading: Let's make some dough!: Let's prepare the door now. Using my recipe and the
doses are gave you already. We're going to prepare
the door for two Betas. So we have two
underground water, 300 grams over
strong flour, salt. And yes, there are going
to use a teaspoon to measure my grandmother
yeast and my ten grams. So this is the exception,
let's say aloud. Instead of using a scale, it's probably easier to use a teaspoon just because
the amounts are so small that it's unlikely we will we will get the
doses are wrong. So let me make a
little bit of spaces. And you are not a
CIA Spoon, Do you? Only two levels need to
start prepare my dough. As I said, we will
not buy any machine, at least for a start. This is the ball,
I'm going to use. This ball, the water. One gram. It's half a teaspoon, like this, more or
less sprinkled. Now this is in this occasion
I use some instance. If I had to follow
the directions for use by the producer or shouldn't sprinkled
within the flower. But it's not a problem really. Following my
procedure, I can use both active and needs
in the same way. In the light to
use them in water. Using my spoon or with just a
little bit so it will melt. Okay, now it's time
for me to add around half of my, my flower. I prepare, let's say a layer to keep separate my
yeast from the salt. I told you already
salt and yeas ago, this absolute best
friends for my flower, more or less half
of my flower here. And I started
stirring. This phase. I don't need to be especially careful to follow any
particular technique. I just need to incorporate the flower a boot
in Federal Water. I don't really need
consistency or whatever, even if it's lumpy
right now, No big deal. I just need to
prepare the layer to separate the yeast
from the salt, salt that I'm going
to add right now. I know the dose for one
single pizza is five grams. Five grams means one teaspoon. That since I'm preparing to, pizzas, are going to
add two teaspoons. Cool. Now continue stirring so I
can incorporate the salt. It's time to add a
little bit more flour. Let's say half or what's
it's inside the more bold. I'm going to show
you in a while. My own technique I used
to knead the dough. Basically I try to emulate
the way Stanley mixture. Probably you've seen
it once or twice or there is a spiral to the
gauze inside the door. And it just mix the mixture
while the ball rotate. What I do is basically trying to emulate the condo movement. And I use my spoon like this
spiral rotating my bowl, just like a machine would do. Here. I don't really need it, but I can start
getting news tweet. This is what I do.
Rotating my ball and incorporating the flower inside
the rest of the mixture. When we meet the door, it's also a matter of
incorporating some air inside just because the keys will need a little bit of oxygen
to start breathing. This is why we try
to fold on itself. We will go underneath, we fold it and we bring
it to the center. Like this. Right now it's still too steep, tea not solid enough. But this is the whole
point of my technique. I'll tell you something. There are several techniques, but the goal is always
the same building gluten. If you do it, then it's okay. There is no right
or wrong really. It's time to add
most all the flower. Always leave a little bit of flour in your board
and your container. It's gonna turn out useful
later on to clear Carlo clean our hand The Because in a while I'm going to put my hand inside. It's going to be
easier to work with. For now. We just continue. Explained to you. We go underneath the
dome, we fold it. Now we're going to, let me do. We need to find our own
movement and our own momentum. It's also important
to leave one hand. Always clean. Rap song thing, like
one last minutes, maybe some day shoe, whatever. To me, it seems like
it's dry enough. It's time to start
using our ends. The waste here to start
using our ends but our hand, but the movement
will be the same. So I will go underneath. I fold the door and go inside. Rotating. I repeat the
movement with my right hand. It can be your left hand if you're left-handed,
Of course. I fold, integrate side, rotate, fold and green side. Rotate my ball Fold
and go inside it. Celia, Don Dan said
to be holistic. I'll start do it a
little bit weaker. Well, for me, it's time
to move to the table. Going to be easier to handle. Everything does
are more and more. Ai fits better. Again, try to leave one on my hands clean as
possible for emergency, so I'll try meeting
only with one hand. The point willows
be go underneath, fold and go into the middle. Then I will rotate the whole double instead of rotting the ball and going
to the middle. You probably notice
I'm using my fingers. It is better to avoid using the palm of your hands
because it's warmer, usually, will stick easily
to the whole surface. Anyway. Also using your
fingers you will feel moment is smoother and fold. Massage. Some love in this operation.
8. Kneading: Windowpane test: Okay, let's try this window pane test to three minutes ago. I finish kneading. My dough, will cut a good chunk. There are some bubbles array. This will start my
test on this chunk. The point is, using my finger. I need to stretch
it, stretch it, stretch it off thin as
possible to the point. I will test it with
a light to see if the light goes
through the panel. I'm building up here. I stretch. I stretch. This point should be okay. I leave it here for 1 second. I take my light. My left is my phone, so I don't want to blind knew. We meet 1 second. You see the light
through the window pane. This means I built a nice mesh. I can try and go. You see, this is pretty solid. Windowpane test passed.
9. Kneading: How to roll dough balls: Here we are again. Around 44045 minutes. After I finish kneading, my dog should be rested enough. It's time to split it in two. So I can have my
dinner tomorrow. I use a scale, you don't see it, but I use escapes that
because I'm pretty nice guy. We're going to split it in two. I'll show you how I roll. Doubles. Basically, it's just like
playing with play-doh. Will follow them. This. Then I folded like this, roll them and follow
them in this, you see the surface
is still very smooth. And then I will roll
them in my hands. This nice. Here he is not smooth, so I
want to close it like this. This is the first one,
a little bit here. There is another technique you could use to
roll the low-born. You basically use
your table like this. You help you, your thumb here. Notice the movement of my thumb. Cool. They are pretty much the same. There is still a little
bit of bridge here. I want to close it
with my own hands. There you go. This doubles. Now need to prove we need
to lead them rising. I will suggest finding somewhere small
containers like this. I was pretty lucky to find
this, this plastic container. They were so cheap. Spend probably one pound
for four or five of them. They are pretty much
more than I need to put my, it doubles inside. However, there is a little
trick where you need to use. Globals will be easier
to remove from the bowl. I use this. You can't see what it is. It's a sprite. Once again, I want to be
careful because they're the ones who show
you the the brand. I don't particularly indoors. I bought this spray oil
just because it's so easy to use and I don't
get my hands dirty. You spray your containers. 12. You put your globals inside. You say bye-bye. You've put into sleep. I had the converse. They're not a tight I don't particularly need
the Leads to be airtight. Adjust them here. Likely. I would leave them here resting for another half
an hour, one hour, and then I will stick
him in the fridge for probably around
1718 hours tomorrow. I will remove them from the
fridge and bring them back to room temperature at
least a couple of hours before I blend
to bring to eat. Tomorrow around let say
around 5513 or later. I will remove them from
the fridge because around 815 maybe I want to stretch them and make them
and then finally eat them.
10. It's time to eat: Before we stretch and bake: Before we stretch
and make armpits, I'm gonna tell you briefly
what we are going to need. We're going to need a
cardboard like this. This is pretty cheap. I bought it for just one parent. Is meant for cakes. You supposed to replace
a cake or thought of it, but it doesn't matter. I was looking for
a certain size. This side is 12 inches, which is basically the
size of the Beta angle. Stretch later on. You can also report
was for example, an old shoes box or even a chopping board as long as it's east
to handle it for you, it shouldn't be too happy. Next you're going to
be so parchment paper, also called baking paper. I'm going to cut from
this rolling might be somebody cut it to size so
you will feed the carpet. And I would place
to be told talk. So he's gonna be super, super easy to slide
it inside the origin. Last but not least, we're going to need a tray. This is what usually comes with. Any organ, is called the JP
and bang. You can use it. We will leave it inside the
oven while we bring a heated, and so it will become
nice and hot and they will cook the
other be to ANDed with. This is not a perfect
solution because overtime the heat may deform
the drip pan. However, you know, my purpose
is to picture started into pizza making
without buying anything. He was just want to
have in your kitchen. So start using your
dripping trade. Append. Some point. Maybe you will feel the need to buy a baking stone
which works very well, or maybe a baking steel, which works even better.
11. It's time to eat: Stretch and bake: It's finally time to
stretch, making eat. Here it's our domain. As you can see, it's
nice and blank. The volume, it's 2.5, even three times. Increased it. You will remember, I put
some oil inside the bowl so he's gonna be right
now is going to be easier to remove
it from the ball. I'll show you how I
do it in a second. We will need to
dust a little bit. Our table. We can use some flowers on regular flour or
some similar Lena. You can also mix them
together if you want. Depending on what you
have in Europe entry, we need to prevent
a little base. Finally, we went for
our double to come out. It took a while,
no effort at all. You can see, I have
no rolling pin here. I belonged to the rolling
pin Liberation Front. And I think it's useless for our purpose because
rolling pin will really stress our double. We will do only blow up all
the bubbles inside the dough. Pizza would become so flat. It will resemble probably toward the left as
much as they can. A lot of t has to be harnessed. I want to make a pizza here, so Marie limping, we're
gonna do it with our hands. We're not going to
use our fingertips. We are not going to do like this because otherwise
we would get a uneven surface and we won't do pizza base to
be as plain as possible. So we're going to use This
part of how our hands, the whole, let's say
the whole fingers. We need to dust a
little bit the whole pizza and try to make it
as strong as possible. Okay, Let's start. I always try and keep
a little bit of grass outside because I like to see it nice and
thick when a bake. You will do this the first time. You can then put your pizza
upside down and we're 30th. So you can do on the other side. Then you rotate it once again, upset down in 90 degrees C, upside down and rotate 90 degrees, slowly,
becoming bigger. You can now follow the crust. The more I touch my pizza base, the worst, because as I said, I'm blowing the bubbles inside
the DO Daddy Yo will be to do the stretching with as
few as possible touches. Needs a little bit
of experience, which you will get once you stretch the first
ten and then 20, and then 100 pizzas. Now, the problem with
this base here is we have a blend of flower over it. We need to shake
away the excess of this flower because when
it goes inside the oven, it will leave a kind
of a sour taste, especially the
regular white flower, The similarly and I said
it's not a big problem because if he stays on our base, it will give Canada
Crunch updates. By the way, I'm going
to show you now in here a technique to shake
the excess of flour. You grab a side of your base. You can lift the base and
put it on top of your hand. Like this is your base. It's all on one of your hands. Even just doing this, we check a little
bit of the flower. The point is you want to pass your pizza base from
one hand to the other. You can see I'm shaking
away more flower. Let's do it again and again and again and again and
again and again. You can also, once
the pizza is sauna, one of your hands,
use your knuckles. You will then need to
stretch a little bit. You'll see there
is a little bit of a similar Lena with SSH. This is not this is
not the problem. This is still not 12 inch size. We can do a couple more moments. You'll see Landis say, this is more or less
to be in Germany, fits 11 is not a big deal. Now we want to place these bays on cardboard with
parchment paper and can you remember them? What I will do? I will keep
my pizza based on one hand. We're up my days. Let me center it. Let's make our pizza
as round as possible. It's easy now because it's
on the parchment paper, which is not sticking. We are the edges. It's time to put tomato sauce. We will cook our base. Two different phases. We will make our red base with five or six spoons or
tomato sauce first. Now we spread it with a
kind of circular movement. If you want, you can fill
the gaps here and there. If you don't like them. Cool, It's finally time to make. D01 is now ready. I turned it on around
40 minutes ago. Now It's a bit hot in old, so my drip in band
is ready to cook. Now, I gently slide
the pizza and the parchment paper
in Murray easy. This OVN reaches 275 degrees, or at least this is the claim. I know my first baking will
last around three minutes. However, I baked in an organ whose
temperature was only 220, and I needed around six minutes. You can consider these
temperatures general reference to figure out
the timings you will need. Nevermind that Ms. Light, sometimes it just goes out. It will turn on at some point, I will come back in a while to complete my pizza. You later. After three minutes, the first Bacon is over
and I can grab the pizza. I will use again my
cardboard to help myself. The drop-in pen goes back inside the oven so it stays hot. This is my bread pizza base. After around three
minutes baking, I will remove the
parchment paper. Since it's not burnt yet, I can still use it, maybe for a second pizza. It's time for me to
add my mozzarella. You can see there is an
icy crust on around, we call it the
coordinates on it. Usually you would put around
90 grandma mozzarella. All depends of course,
on your tastes. There are people who
would like to it very cheesy. I don't know. I don't like it too cheesy because of the y's the texture. The most neurolemma mouth
will be overwhelming. Pizza back in the oven. For a further a
couple of minutes. To finish cooking, the tray
must stay in the middle, closer to the upper
grid, DO or broiler. I slide back the pizza
using the Convert. Again, my diming
here is two minutes, but the rule of thumb will be to wait for the
mozzarella to melt. When the temperature
is as low as 220, it may take up to four minutes. It's about time.
Let's have a look. It seems okay. My trusted cardboard comes
in handy once again. Here we are. Pizza is ready. It's warm and fragrant, wrapped around a nice is smoky
haze, hover, loving, sent. Want a potato?
12. Toppings: Tomato sauce: Let's prepare the
source for our pizza. What you can see here are
the ingredients I will need to prepare the sauce, tomato sauce for my pizza. These are bead, plump tomatoes. I don't want to show you
the sticker because I don't particularly
endorse any brand. You're going to find your favorite and you
will stick to it. The only thing you need
to know if these are, as I said, Bill, plum tomatoes and
they are whole. Please avoid buying
like chopped tomato. Avoid buying Posada or
something like this. You're going to buy
whole pizza tomatoes just because they taste better. They taste better. This is just because they are not so processed compared
to chopped tomatoes, of course, compared to Posada. The other ingredient
is a pinch of salt. The doses are usually a
one gram of salt per gram. So tomato, the typical team
tomatoes is 400 grams. So we're going to use
foregrounds salt. That's it. I know this sounds kind of disappointing because
probably you are thinking about a special secret recipe
to get a nice tomato sauce. But this is not what we do. In Italy. This is a traditional source. Tomatoes and salt. Many odds of lethal battle. A few ads on Reagan know somebody also add
some olive oil. You decide the most important
point is keep it row. We don't cook tomato
sauce for pizza. We like the tomato sauce
with the slightly row. Let's make it ring now. I'm gonna show you how I do it. Let me open this. Here we are. Tomato sauce and
four grams of salt, sorry, Bill tomatoes
and four grams of salt. We want to crash our cells. Do peel tomato. You can fork. You would just go like this. As you can see, you squish lot of liquid side
from the tomatoes. And it's okay. It's okay
to leave big chunks because not to fill them under
your teeth when you bite. Now, to be harnessed, the old tradition of our master's Neapolitan
pizza makers. Wants you to stick your hand
inside at this is what I do. You can go deeper. You can squish and squash. Just like our grandmas
used to do it. If you are a little bit peaking, just continue using your fork. Now I feel just a
few chunks. Cool. Is now ready. The array m is now ready
to go on our pizza. I alluded in the fridge
for a while later on, well, I will bake my dinner. I will use five,
maybe six spoons. The source, of course, there is a question of likings, but I would recommend to stay below seven, spawn
several school, several spoons stops because otherwise your pizza will be a little bit watery and it
will struggle to cook. At the bottom. Let's set to five
or six teaspoons of this beautifully
simple tomato sauce. See you later.
13. Toppings: Mozzarella: Look at those
beautiful mozzarella, both materially, typical, traditional cheese you
want to use to make pizza. It's very moist. It has plenty of water inside. This can be a problem
because we feed on the use some trig. We will end up with a nice milky pool in the
middle of our pizza. As you can see, it comes
with its own water. We need to discard
it before we cut it. Here we go. Of course, we need to cut it. I will do first beat
slices, thick glasses. Then I like to do
some sticks, chunky. Now, how can we drive? This was really low. The more the longer it
stays in this fall, the more water it will
lose, it will release. So let's use again
now we'll bold news. Let's see. I will put my mozzarella. I will leave a tier four hours. The longer the better I
can even use it tomorrow, for example, it would
be way more dry. I will leave it here for
a few hours later on, I will show you what happened
to these mozzarella. He ran in the end. They wanted to wait 24 hours. And now I'll show
you what happened to the mozzarella. Still here. But look at how
much McKee water. The reason in my bowl, if I didn't do this, it all this water will
go on top of my data. Mechanisms. Soggy, watery. Now this is ready to use. Let us run. I'm going to make one or two pizzas
with this mozzarella. Enough with the
mozzarella. See you later.
14. Toppings: Other toppings: We have just a
simple margherita, which is my favorite, by the way, very
simple pizza with tomato sauce and more
certain probability. Notice I didn't even put a
few of these hold Basil. I don't really like bicycle, but please keep it
secret because I don't want to give back my
Italian passport. Better way besides
Battle, of course, we can think about
using manual topics. Unique to blend a little bit, what kind of topics
you are going to use. You need to know
where your toppings, especially their cooking types. Remember those topics
will stay in the oven for a relatively short time. So maybe not gonna be enough for some of them to cook them. So think about a
fleshy ingredients. For example, bet
burst, potatoes, origins, pumpkin,
and stuff like this. The opposite when
instead of Hepburn for adopting slide Marshall's, they're very
delicate or a cherry tomatoes and fresh
democracy in general, you need to understand
what kind of topics you should
cook beforehand. So they will be fully
booked at the end. Or you could also think
about using a solution. For example, lightly,
very seemingly Monday fleshy ingredients like
the peppers even put out, as we said, you put
them all together. We do not say Hindi
will still be cooked. The rupee different probably
even somehow the days, it's up to you,
but do a couple of experiments to see
which one you prefer. You should also consider how to reserve some kind of ingredient. It's a perceptive from
the excessive heat. I mean, because we think
about pepperoni or harm, for example, if we
cook them for too long that we've been really drive
that they were not beat. So nice to meet. You could think about placing
them on the mozzarella. Basically, the material
will provide candelabra, protective layer for
these kind of topics. Since we are talking
about cure meats here. A very common drug, like on our Betas of brushes. You're supposed to eat it, roll. The best way to use it. The most from
pursuit of itself is just to put it on top of your
pizza after you bake it. Because if you cook, protrude TO, it
will become salt. I know there are people
who likes it bait. I don't think he's the best
way to enjoy the Dirac if you've taught beings
which are best used, let's say Rob anyway
after baking, as well as the
lithium ingredients, think about a rocket
for an example of some kind of solid leaf. Let's say I use plenty
of them on top of my pizzas and even totally know matters have
pretty good when you used to. Only after baking,
there are plenty, plenty of toppings, a weekend. Boot on top all our
B2C possible for me to give you a complete
list I just gave you here. I just saw some
guidelines, let's say. And then the way they are
influenced by my personal life, I would recommend
keeping in touch, we mean by socials. And I will be happy
to share or being in somebody a different kind of topics are above our pizzas.
15. In conclusion: Goodbye!: The video course ends here
you watch all the video and I'm sure you're grabbing
plenty of information. You are ready to up
your pizza gaming. Really wish you do. Skyrockets your pizza again. Before I say goodbye. I also brushed my hair
for the occasion. Before I say goodbye, dog would recommend to
stay in touch with me. I got social network account. You will find my Facebook page called chromate and fabulous. And you will find my Instagram account
homemade and fabulous and where I share plenty of pictures of my
dinner, basically. Where she, again,
Tips and Tricks. Be honest, you shouldn't need this fifth centuries,
but I refresh. It, can still be good. And as I said, is still a way you will have
to stay in touch with me. I like to interact with all
my contacts on my socials. Well, it's time to really say goodbye right now.
Thank you very much. Once again, I hope I can meet you in person at some
point in life by.
Fabio Errante, Pizzaiolo | Instructor
