How To Make Italian Pizza At Home

Hi guys Yes The problem is this guys we're gonna do the pizza, but you know what happened Jessi was the cameraman when I do the pizza and she screw up all the footage Yeah, because she was like like that no no all right so Jesse to do the pizza I'm modeling how we make our pizza today yes so what you need more for the pizza so very simple ingredients first you need some flour yes we use this double zero pizza flour from King Arthur to get us as close as possible to Italian double zero flours we can get yes then we use yeast yes yeah we don't correct then salt salt and of course olive oil oil and timeo and you need some filtered water yeah okay so how much of all of this you need you're gonna need 500 grams of flour okay can we already have two grams of the yeast yeast 15 to 16 grams of salt 20 grams of olive oil and 275 millimeters of warmed water okay so what do you do first what you do first first you're gonna take a little bit of your warm water and add it to your yeast to activate it I'm doing it over in case they spill which I'm definitely going to spill oh see it's okay it's okay then the rest of the water goes into the flour okay like this perfect now I did spill some so depending on how the dough feels when I combine it I might add like a splash more water if it's a little dry we'll have to see but yeah close enough so what you do with your yeast mixture you're gonna whisk it up you're gonna leave this for 10 minutes okay put a timer I just saw your curtains yes the microwave pissed me off while this is sitting for 10 minutes you're going to incorporate the flour and water that you added together it's okay if it doesn't get all mixed in you're just kind of getting a start to the dough Alessio likes to use his hands I'm gonna use a wooden spoon just in case I need to smack him later yeah I know I'm gonna be better than you anyway that's why we have to make them no because my pizza is gonna be much better than yours you can see all the lievito going crazy and blooming out it's pretty much ready because you could see all those little like spots pop up really fast so we can go ahead and add it if you've waited 10 minutes and it hasn't done that you either need to wait longer or you might need to toss it out and redo it because your water was either not hot enough or too hot now that our yeast is ready smelling nice and easy we're gonna add it into our flour mixture and you're just gonna gently incorporate this after you have your dough kind of formed you're gonna start adding in your salt little by little you're just gonna start folding that in to your dough and I just see bubbles starting in the dough that's really good oh that boat Wow well it deflated now because I took it now we're gonna add the oil so you're gonna put your little nest like this you know pour your oil down there in the middle this is going to take a while to incorporate it but you're just gonna keep you're just gonna keep lifting it and folding it over until the oil starts to incorporate with the dough and it's actually good if it doesn't incorporate right away because we're also oiling our bowl because this is the bowl that we're going to use to put this in the refrigerator so if it's oily it's going to keep the dough from sticking later on once you have this nice blob you're going to take your clean counter sprinkle a little bit of flour down be gentle with the flour because you can always add more you can't take it out so now we're going to start our kneading process and a lot of people disagree on how long you need to need you'll have some people that say don't need it all some people say need 10 to 15 minutes I usually need probably five minutes or so don't you think about it yeah five like until it gets right yes so this is the kneading process okay and what you're doing by kneading is you're creating gluten structure in the dough to make it stronger so you're going to take it pull it back pull it forward so you're going to stretch it out and pull it back and your goal is to remove creases from your dough and to get it nice and smooth so as you're going along if it gets too sticky on your counter a little sticky is okay okay but if it gets too sticky just take a little bit sprinkle a little bit more and keep kneading but you don't want to go too heavy again because you can always add more flour you can't take it up if your dough feels like it's hard to work with it's really tough to do the need set it aside and let it rest for you know 10 15 sometimes even 30 minutes and come back to it and that little bit of time can soften your dough up to make it much easier to work with have a nice spring to it when you slap it it pops back up see that should do it yeah who is the terrible camera man now steal you so I'm just gonna swirl it up into a nice tight ball and put it in my oiled pan bowl I don't even know English anymore look at that nice thing now you're gonna take saran wrap first we're gonna rest it in room temperature okay for 45 minutes we are 75 degrees here in this house so the temperature is really important too cold it's gonna take longer for this process 75 or higher is good I'm gonna cover this and leave it out for 45 minutes gonna measure out your plastic cut it and you can leave it loose right now but when we put in the refrigerator you want to make sure it's very nicely yeah and airtight see it's already puffed up a little bit yes no we're gonna cover it with the plastic it's important to get a nice ceiling so I take a rubber band don't be a motion there you go and then I just pull it tight and put the fridge so it can keep rising overnight look at that perfect and water into the refrigerator yeah we're back and it's the next day so our dough has been rising in the refrigerator for 20 hours I would say you want to let it rise for at least 18 hours more than that is great so now we're going to divide it they're just gonna take it off and this recipe for us makes four personal pizzas so we're going to divide the dough into four you can see how nice and expanded or yeah bigger it is now we're just going to cut I'll say to you we took this straight out of the refrigerator we did not let it come to room temperature so the dough is still cold because we're going to put two of these back in the refrigerator for tomorrow yeah so I wanted to divide it before they got warm keep your top up this was the top of the dough we're going to do is start folding the dough under itself to make a nice ball you can see those bubbles there that's good and then once you get kind of like a nice smooth surface on the outside just kind of pinch the bottom together you can swirl it around in your hand or you can even swirl it on the counter but then after you get that you're going to pop it in there whether you're going to eat it right immediately or tomorrow you want to put it in a cover to let it come to room temperature and you're going to eat it today yes and this you do with oil they are four and the ones that you don't want to eat you put them in the refrigerator and time to cook the pizza ragazzi okay we're going to take some semolina flour and you're just going to sprinkle it on your pan we're going to use just regular baking sheets yes you don't need fancy stuff to make good food take your dough so you want to keep your top down so I'm going to coat both sides of the semolina just to make it less sticky and then so this is the top I'm going to go down what you want to do is you want to start pushing with your fingers from the center out just gently making a bigger circle right now feeling really soft in the meantime we start pre preheat the oven how much 500 degrees Fahrenheit yeah so once you kind of start your circle you can pick it up and I just let gravity do most of the work I just kind of turn the pizza see how it starts to stretch out because it's just gravity pulling it apart you can also use your hands like this kind of stretch it and the goal is obviously make a nice sized pizza but you want it to be so thin in the middle that you can see light through it yeah well we're getting on you can on catch it in the camera but you want it to be thin like a window like a translucent window you can see light through it but you can't obviously see through it or it would be yeah right right so just keep going around stretching that pizza till you get it whoop don't do that don't do that it's okay don't do that then you can keep pulling it out look at that nice bubble nice bubbles yeah so you also want to be gentle because you don't want to ruin all of your nice bubble bubbles but that keep stretching if you get a little hole don't freak out about it just kind of push it back together I think that's cute yeah that's cute so so what we do next we're just going to show this full pizza first yeah we're going to use mootie of course tomato puree and you're going to take a cute spoon like this and I usually do three spoons of sauce but we'll see with two if it works now we're going to need three you just kind of loosely push it around don't go all the way to the edge of the pizza you want to keep that crust on the outside and smear that around like this and then this is optional but we grate a little bit of parmigiano reggiano on top of it yes because we're super fancy like that right great for some extra flavor on the pizza nice and simple and then the most important ingredient which I didn't grab first is the olive oil drizzle a drizzle of olive oil intimio for the pizza we're using intimio intenso which is the strongest polyphenols to make sure nice and strong so after this it's ready to go in the oven let me prepare the other one so the cooking in a traditional oven rather than a wood-fired nice easy brick oven it's a little tricky but we have a few tricks we put the pizza in before it gets to 500 so when it's like 450 so that it keeps getting hot and it goes all the way up to 500 because what you don't want is to preheat to 500 and then with these weird angles preheat to 500 open it and then it loses heat and it's not really really hot for your pizza so put it in before it fully preheats so that it keeps heating up once the pizza's inside then we'll show you the next secret after they're going to talk 11 minutes on the clock yes let me mean that halfway through cooking about six minutes we're going to open this up and sprinkle some mozzarella cheese and close it back up and what we're going to do is we're going to turn off the oven but I'm going to explain in a second hold on, ready? Go. Okay, pull that out, sprinkle as fast as you can really without boring yourself yeah it's kind of tricky but do it as fast as you can and close it up turn off the oven restart it again 500 the reason we do that is because when you open the oven you lose heat see we're down to 482 yeah so I went pretty fast because usually I go even lower yeah so this is only 482 but we want it to be as hot as possible so you've got to reheat it up yeah and for the rest of the cooking even because the house is hot so that helps when we make pizza in the winter oh you go down go so this is it then you need to just finish your time and just check the pizza get you know two minutes you never know about the ovens it's definitely different ovens it's going to be dependent on your own personal oven so you might need a couple tries to get it right yeah we take our pizza out of the oven yes and a nice color on there yeah so what we do for toppings is pretty simple we take arugula or arugula in Italian we add fresh sliced tomatoes and then we add pièce de résistance fresh burrata we just slice that up and basically spread it around all over the pizza the last touch is another drizzle of olive oil on the top and then it's show the pizza show the pizza you see it like this yes okay ready to eat and this is the pizza from the pazzini ciao ragazzi