Authentic Italian pizza - The easiest recipe | Fabio Errante | Skillshare

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Authentic Italian pizza - The easiest recipe

teacher avatar Fabio Errante

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Dough Making


    • 3.

      Breakdown of the timings (with table)


    • 4.

      Preparing tomato sauce and mozzarella


    • 5.

      Stretching, baking and oven guidelines


    • 6.

      How to calculate the doses


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About This Class

In this class we'll make together Italian "pizza in teglia", pan pizza. It's the ideal kind of pizza if you only have your kitchen's oven and you have no intention to buy a purpose built oven - they are quite expensive, I feel you!

Click here to check out my book!

You will learn how to make the dough from scratch, how to make a quick, authentic-italian pizza sauce and how to treat mozzarella, the pizza cheese par excellence.

No-nonsense explanations, always straight to the point, zero geeky pizza-lingo and no need to have any fancy tool...This is the perfect pizza class for an ABSOLUTE BEGINNER because no skill at all is required!

Of course, the recipe is provided, along with the method to calculate how much dough you need to fill your tray. Finally, no particular equipment is needed, only a cheap kitchen scale is definitely recommended.

Meet Your Teacher

Level: Beginner

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1. Introduction: Hello everyone and thanks for getting this video course. My name is Fabio. I am a professional pizza YOLO, author of the book fabulous pizza, and I am an educator. In fact, I host live and remote sessions. And if you browse this platform, you will find my other vehicles. But let's dive in. To make this kind of pizza, you hardly need any skill. How to be good at needing pizza dough. You don't have to be good Stretching pizza dough. You don't need any professional tool like baking stones or steals a mixer. And especially you don't need any of those fancy Owens who know like doors, super powerful items to make this pizza you only have to be good and waiting and possibly eating. In this video course, we will make together the easiest pizza though. It's a hydration doe it contains lots of water. And that's exactly what we need to make the most of our regular old and usually the OVN we have in the kitchen is really powerful. And the maximum temperature it can reach is usually low, or at least relatively low, not high enough to get pizza the necessary quick bake the professionals do in their pizzeria. The fat that we are using more water allows us to bake this relatively low temperature, which means for a longer time. But still this pizza will be nice in software with a melting mouth texture. Quick Italian language lesson here. Today we make pizza in the means pan pizza. Maybe you are familiar with styles like Sicilian or grandma style or Detroit. And the pizza show you today belongs to the same family, so to speak. In the end, they are all variation so each other. However, you can use these very same though to make the typical round pizza talking about in all my content in my book as well. In the case we just stretch the pizza in a different way than we will see today. But let's leave it to the other content on mine. Okay, let's go to work Now. I will give you all the details in the tips you need undergo throughout the whole video. So sit tight and watch until the end. 2. Dough Making: Ready to prepare our super easy pizza. Water, flour, and salt. Do not worry about the amounts of this recipe, but the doses, because I will write them in the description of the video. Before I start working, I will tell you how I decide how much do I need, depending on the pen. I will measure it is for me 30, 30 cm by 23 cm. Now, I calculate the area and divided by two. The result is the amount or do I need for a reasonably thick pizza around 1.5 centimeter. At the very end of the video will tell you how you figure out the dose is or the ingredients. It's time to prepare the door. Water. Now, this is instant test. You can make do with any kind of these two head. This is the flower. No, special care. An MI Sold. Once again, the amounts are written in description on the video, so do not worry. This is the only tool we're going to use today. Let's mix up everything together. Something important about the flower. Make sure that protein quantities at least 12.5 per cent. Just have a look at the nutritional table before you buy it. Makes sure that there is no flower at the bottom of the container with the ball or whatever you are using. So just try it. Grab it with your food, your dog here. You're not really meeting here. You just hydrating the flower. This means we don't build the lute and right now we do it later. I'll tell you how in a minute. The door is now sticky withdrawal, but it doesn't matter. We are about to start a cycle of waiting false weighed and folds. And these transforms, this role mass in a beautiful was more durable. Always call it a day. Let's wait 15, 20 min to you later. Okay, 15 min have passed. Let's do the first round or false, you need a little bit of water because you need to wet your hands, your hand actually. So this is what you do. You stretch it from here and you fold it in the middle. You do it all around and around. If you see your hands are getting sticky, you need to wet them again. So you stretch and you fold them stretch and you fold. Stretch and you fold. I did. It's five-six times already I lost the count. But it doesn't really matter because in another 15 min, we'll do it again. So it's done for now. Let's color. I do another 15 min. Another 15 min or past. We will do another round of stretching, fold, stretch, and we fall toward the center stretch. The more you do it. The model comes together. You see is not the shabby anymore. Very well. Stick quite sticky, but it doesn't matter for now. Let's cover it for another 15 min. Another 15 min on past. More, false. But this time we will not do some stretching forward. We will do some slop unfold. So I will wait a little bit my board here in order to avoid my dogs teaching, because this time I will work here, slumping forward. Then you will grab from this side, is locked and you fold. Then on the other side, this lab and you fold it. So just a question of rotating 90 degrees for every form. You can easily see that the door is getting smoother on top, is getting coming together. Very well. Once again, I will come back in another 50 means for my last round, ostriches, we're getting there. The last 15 min past, we only have to do the last round over folds. Again. We need to wet how red and blue, so more rounds of slump and fall. I'm not even counting honestly because you just see what's happening to your door. And this is what's happening. Look how smooth the glutamine is now elastic. Very well. We don't really need to do more, false. We only need to let it rest until tomorrow since we stretch and back, of course this door in a rectangular ray, I strongly recommend using a rectangular container. We need to drizzle some olive oil for that matter inside. So the dog wants to kill, take care of the wolves as well. Because Joe will grow, will grow quite a lot. Excellent. Now we can put inside and of course color it. 3. Breakdown of the timings (with table): Now we only have to wait, leave the door at room temperature for at least 1 h and then put it in the fridge. If we stay there overnight, take a good nap around 20 h or so, even a bit more. Tomorrow we take the dog out or the fridge so it returns at room temperature before we bake it. A couple of hours are usually enough, assuming that your kitchen is at around 20 degrees Celsius, 68 degrees Fahrenheit. I recommend having a look at the table with the breakdown or the timings. So you have a initiate to consult reference that will help you with planning when it will make this doorway in future. 4. Preparing tomato sauce and mozzarella: Time to prepare the dopings. I've taken it easy today, only mozzarella line tomato sauce, but you can use whatever you want. Here's my mozzarella will cut to them under 25 g each. They are more than enough for my pizza. Let's got several thick slices first. Then the slice is becomes sticks. And finally your castle cubes. Now, of course this is not the interesting part. I know you can actually die so mozzarella. But in a second I will show you how you prevent your mozzarella from releasing all its moisture in the middle of your pizza. And you know, the mozzarella is pretty moist. It will make the milky pool on our dinner. Unless we use a colander. I call it the scholar past and Italian. Mozzarella goes into the colander. And Nicola undergoes in a container. So the water will stay here rather than flowing all over. Let's put it aside for now so we can prepare our tomato sauce. I'll make traditional Italian pizza sauce that is extremely simple, like most Italian recipes. First ingredient paved tomatoes. Now these are homemade so they are in chunks, as you can see. They are 400 g, but I'll probably use our own health now, a pinch of salt, we use 1 g Mitch hundred grams of tomatoes. When the raw material is good, you don't need anything else. However good the dish will be some basil, just like maybe to make us doing in Italy. Me by the way. Now we squash the tomatoes using a fork, but you can also do it with your hands, like in the old days. You can also use an immersion blender if you have it, but remember, the blender adds air into your source. It will become pink in color. But the worst part is it will oxidize the source and give it a bitter aftertaste, not ideal. So if you use a blender blitz for a few seconds and stop for a few segments, do it again and again and kill. You, get the consistency. You like. Everything is ready. Now let's put them in the fridge. If you want, you can make tomato sauce the same day, while it's better to prepare mozzarella beforehand. 5. Stretching, baking and oven guidelines: After 24 h is how our pizza dough look. Look at all the bubbles. We only need a bit of olive oil. Olive oil in my case, you can use any kind of oil. We just turn it upside down and wait for it to get out. Look, it's almost the size of the tray. Middle oil on my hand. You just need to grab it from this side and stretch it. Here. It is not even needed. I told you it was easy. The dog is now stretch. We only need to bake it. Let me give you a few pointers on the oven. First of all, you must preheat it. 30, 35 min. I usually enough. In my case, the temperature is 250 degrees Celsius. If your oven is less powerful and the richest, 240% on the 30 degrees, it doesn't really matter because this door where we stand even a longer back in time, so you just crank up your home and to its highest temperature setting, you're good to go. The overall back in time would be anything in 14-18 min, give or take as usual, please remember, I'm giving you just a rule of thumb here. The exact timing depends on the temperature and you also have to work out the magic of your oven. We make in three rounds. We start part baking. That means cooking just the toppings. You place the pen on the floor of the oven so it will have a nice boost of heat from underneath. Five or 6 min should be enough, but have a look at the bottom of the pizza and see how it's working. When it's dawn, you move the pan numb to the middle shelf for another five or 6 min or until you see a nice golden color on the surface. This is how it looks. Right now. You'll feel it a little bit crunchy, but after we add the tomato sauce, you would be called nice and soft. Now mozzarella. I think you can see the water. Now. Dry it off. Now it's going in the orbit again for another couple of minutes, two or 3 min. Look here, our pizza is ready. 6. How to calculate the doses: I hope you enjoy what you've seen today. Here's how you figure out the doors is should the ingredients, once you calculate how much do you need for your tray, your pen, we need to know the baker's percentages, which I will list here in a second. I won't dive into further explanation about Becker percentages. Just follow me here. The calculation is very easy actually, it's probably easier done than cent. So we got the usual four ingredients. Flour, which is always Sandra percent water today, 75 per cent salt to 0.2 per cent ten years, 0.5 per cent. We sum these phone numbers and the result is 177.7. Now let's assume we need 500 g, so we divide these 500 by 177.7. The result is 2.8 to one, which is our multiplier. In fact, we multiply our percentages by 2.81 and we get the amount in grams for each ingredients. If you need any help, if I have forgotten anything into 3D video, just pop a comment here below, you know, reply to all of them. That's all. I hope you enjoyed this mini-course. Feel free to ask questions or feedback if needed. And I will be happy to help you. Thanks for watching. See you next time.