The best pizza dough

Camera, action. One, two, three. Let's go. Hello everyone. Good afternoon, guys. With us, with you, and with us all together, YouTube ID. Guys, I'm sorry we don't do professional video filming for you. Why? Because. Why am? I bawled. No, it was a joke, actually. Uh, we just have a lot of work, and as we promised, we're in a working moment with our colleagues. I'm here in the corner, and now we're going to tell you how to make pizza dough. For pizza, yes. Pizza dough. What ingredients? We have some dough, but I'll play around with it with my hand. Let's go. One of the main ingredients. Live yeast. That's what they used to call it. Live yeast. Then sea salt, olive or sunflower oil, flour, you'll need to sift it, and clean water. Now let's go over the weight. Per kilogram of flour. For a kilogram of flour, we take 550 grams of water, 18 grams of salt, 6 grams of live yeast, and 75 grams of olive or sunflower oil. Anything you like is better. Well, of course, olive oil is better. Well, we took that olive oil. Well, if you don't have olive oil, that's okay. What do we do? Our first steps. Yes, we take a large bowl. We put the bowl in. Put the sieve with flour. We need to sift everything. It turns out really cool. See, I've practically learned how to do it. It all happens very quickly. In fact, we'll knead it by hand specifically so that pizza lovers at home can do it freely, without them saying, your dough is moving back and forth. There you go. And you see how the flour is saturated with oxygen. It immediately expands. We'll leave a little bit for spraying. That's a kilogram of flour for us. Then we take olive oil, 75 grams. Fresh yeast, 6 grams. We crush them like this. And add water. Add 550 grams of water. We're leaving the salt for later. Why? Because there will be a problem. The yeast won't work in the dough itself. Is that why I explained it clearly or not? I'll be there. You can ask me questions. I'll stir. Stir. Stir, and yes, and talk to you. Guys, we're cooking for ourselves. So, our favorite smart guys, gloves and all, please don't make fun of us. You can put on gloves and all the rest, but we're cooking for ourselves. Now we'll mix it well. If the proportions in the bowl are right, there shouldn't be any flour or water left and you'll get good dough. And how many pizzas will this make? It all depends on what kind of pizza you want. Delicious. If it's delicious, then you can even make two of it. That's it. Okay, well, it's time, guys, to add our salt. We've added our salt and let's start mixing. You see, when I mix the dough, you always have one hand clean and the other covered in flour and dough. You see, our proportions are perfect. Because of this, there's practically nothing left in the bowl. Now we'll mix it a little more, and it will be absolutely wonderful. So, the skips are correct. Now, when we've mixed it completely, we'll set it aside. Let it rest for a bit. If you want it to rest quickly, put it in a warm place. If you want it there, say, in the morning, then put it in the refrigerator, it's absolutely super. In general, any dough should rest for us. You see, there's absolutely nothing left in the bowl. Just dough. Once we've added the salt, we've added everything, we put it away and, with both hands, we'll add a little spray, what I have left, and with both hands I'll start mixing. Stirring. The more thoroughly you mix it, the more delicious it will be. It's not that easy, but it's not that hard either. Here, we've mixed our dough, yes, it is. So, what, it's ready, yes. Yes, here, the dough is ready. We'll put it away for 15 minutes. Let it rest for a bit. Then I'll tell you what to do. And now let's go make the sauce, as you're watching us. Come on! What do I have in my hands, Anatolevich? Please tell me, what is this in my hands? Sauce? Pilot? Tomatoes? Yes, tomatoes. Tomatoes. I've already opened it so I don't make you sick. This is what we have. And it needs to be finished. Look, I'll show you now. See, whole cream, this kind of tomatoes are called. Here. And we'll use our blender to bring it to taste now. We'll just make a little bit, right, Anatolik? Let the cook do the rest. Okay, you only need enough for one pizza, right? I only need one pizza. We're putting this away. We're putting it here. What are we doing? Give me the basil, guys. Well, you have to tell me the proportions. Of course, you'll tell me exactly what they are. Let's make it for four pizzas. How much sauce do we need? Four pizzas is what we need, uh, for one pizza. If for the 36th, yeah, somewhere around 60 grams, 30. 30, 30 diameters. 30 small pizza. Yeah, small pizza. 30 diameters. Somewhere around 50g. Yeah, 70. 70. Well, we take 70. We take 70. Well, yeah, for the small one. 70 grams. So here you're making it for four servings. For four pizzas, yeah, sauce. So we need to take 200 grams, 240 grams, right? There's 240 there. Somewhere around 300g. Now, let's take 300 grams of sauce. For 300 grams, how much of what do we need to take? Five grams basil. Basil leaves. Here, uh, give me some sugar, guys. Salt to taste and sugar to taste. What else? And the most important thing in this sauce is to add oil, either olive or sunflower. For what purpose, you ask? Yes, I'll tell you. First, the color, so it doesn't lose. Second, to bring out the flavor, the flavor of the tomatoes. Here. So, hello. Goodbye. Have a nice evening. So, we're practically done, right? Now I'm pouring in some more sugar, right? Someone brought me some sugar. I took about 25 grams of sugar and about 10 grams of salt. Where's my lid? I put the lid on and press down. It's going to make a lot of noise. Ready. Look. Open the sauce. See? Now I'm going to pour it in here. Here it is, the swirling sauce. Well, that's all great, of course. Great. But what if you don't have any pilot at home? It's very easy. Even if you don't have a pilate and a blender, yes, I'll go ahead. You take a grater, take the tomatoes, wash them back and forth. Put them under a bowl. Grate them well. Grate them through a fine grate. Add sugar. Add basil leaves. Salt to taste. A little sunflower oil for the olive oil. Bring to taste and spread on the dough. But that will be later. What? Let's go on with the next step. Yes, our dough has already rested for 15 minutes. We'll roll it out now. Yes, let's roll it out. Here's our dough. It's risen. It has a very interesting consistency. I usually like to play with dough. What are we going to do with it next? I'll roll it out a little, so it's easier for me to divide it. We won't be trying to use weights at home, right? First, in half. There. Then we'll make it into about three. One, two. Same thing. One, two. Everything's cut. Well, if we do use a scale, how much does it weigh? 180 to 200 grams. That's thin, right? Yes, thin. Well, 250 grams is possible, if you like dough. It's also about the delicious color. Anatolievich, let's do it first. I'll throw it in here now. You haven't yet concluded why the dough, when we've made it, must be airless. There shouldn't be a single pimple. First, so they don't air out, I'll make a ball out of it. Yes, Shah. How do you do it? Using these sides, I kill the air, see? And then I'll finish it. One more time. Look. Using my hands first. Once and off you go. Off you go. One, two. Look, I turn it over every time. How to make a cutlet, roughly speaking. And you'll tell me how to make a cutlet? Yes, I'll tell you next time. That's right, all. Definitely. Look, like. This, well, I mean, what happens next? When I do this now, all the balls, then I'll finish spinning them. Because they haven't been perfected yet. I'll finish spinning them. Look, you can use two hands, or one hand. Just keep your back straight when you do this. This is how you can do it with one hand. Boss, take your time. Oh, yeah, I'll even show you. See, I'm spinning it with this finger. Here. Or with both hands. Here. And it's spinning. And look, see what a ball I got. Here. And in the middle, we did this like this, so that there was no air at all. That's it, the ball is ready. And what's next? What's next? You need to take some flour. Well, today we're doing it at home, uh, this wooden Tosca. We took some flour, put it down so that it doesn't stick. And then you do each of them in turn, quickly. Here, open it, there's none here, you see, everything turned out fine. We also place these just a little further apart. Then you can cover them with a towel, then with cling film, whatever you prefer at home. How long should it stand? At what temperature? Can we, uh, do it, let's say. Listen, maybe it's easier to order a pizza from someone and that's it. Well, I agree with that. It would be 100% easier, but it's not the same effect. It's not the same effect, my friend. Now that we've done all this, it needs to sit. You can even put it in a disposable container. There, and it can be stored in your refrigerator for about 12 hours. There. But we can use it after that. It's better if they rise for at least two hours, and it will be perfect. That is, in two hours we will start making the pizza. Yes, yes, in two hours we will start making the pizza. That's it, I'm covering it with a towel now and putting it in the refrigerator. Can we, friends? Go ahead. Our dough is ready. You see, yes, how it is, look at it, how smooth it is. How it plays, it dances straight. It wants to talk to me. Well, guys, I suggest we start making pizza. We take it, it happened. Ah, centuries, we take some dough. With a spatula. Yes, we have flour, by the way. Listen, you know what, Anatolievich, I just came up with this. Let's make the pizza, and I'll stand behind the camera. Here you go. What do you mean? Here, take the spatula. Here, take it. Anatolievich. Hi, good evening. Hi. Hi, you're always telling me what I need to do. Wow, this one, what are we going to do? Listen, you make your dough. Yeah. Here's our dough. Yeah. What kind of pizza do you like? I like, honestly, margarita. Margarine. What kind do you like? I like five cheeses. Five cheeses, yes. Okay, where do we start? There shouldn't be too much flour. Why? Because the dough will be too floury if there's too much flour. Now tell me about the camera, and then let's do it. Uh, there. Shouldn't be too much flour. Why? Because the dough will be too dry. And we're smiling, right? Oh, Anatoly, yes, right. Uh, come on, show me how we do it. How much does this weigh? Well, you said 180 to 200 grams. 220. Right, 200. Right, somewhere around 220. We do it with our hands, not with a rolling pin. Never with a rolling pin, right? Yes, yes. It came up, right? Yes. Look, if you do it with a rolling pin, it will be like rubber. Right. And what do you do with these bubbles? Let's say the housewife or our friend who will be imitating us gets a bubble. Nothing. I took it, pressed it down, punched it, and that's it. This is normal. So, you need to punch it? Yes. That's how I did it and that's it. See? There. Done. That's how we do it. Yes. Did you see? Yes. Look. You made the dough elastic. Look. Dot. I did it. Yes. We need to make the dough uniform so that the middle and the edge are of the same thickness. Uh-huh. Dot. I need a minimal edge, so make it like this. Look. Uh-huh. That's how we do it. Uh-huh. That is, well. And we also repeat these movements. See? It rolls out. Can you show us a quick master class? Okay. Where is it? Look there. That's it. Let's do it slowly. Everyone can do it quickly, but slowly. What's happening here? These are the movements. You see? The dough is stretching. Look. Uh-huh. Look there. It's level. And you see? The dough is thick here. Yes. We need to do these movements. Look. That's it. The dough will be thin here. Uh-huh. Look. You're like a dunder cane. Listen. All the dough is ready. Look. The dough. And how are you going to cook it on a wire rack? Like housewives do. Right? If there's no wire rack, what do we do? Take a regular baking sheet. Right? Place it on the baking sheet. Uh-huh. Dot. Preheat the oven. Well, I'm thinking. Okay. Can. I film you. 50 to 300. Yeah. Look. Oh. See? Elastic. Yeah. Thickness. Yes. That's the state you need to achieve. Uh-huh. See? The edge is minimal. Because no one is interested in. Uh. Eating the bread at the end. Uh-huh. The thickness in the middle. The thickness near the edge should be the same. See here? Uh-huh. Uh. We'll cook it on a wire rack. Well. And at home. On the counter. Right. Agreed. Okay. But you still haven't said which one. What kind of pizza do you like? Five cheeses. Five raw? Yes. What are we going to make? Well. You want a margarita. What do you want? I want five cheeses. Well. Let's make five cheeses with a margarita. It's ready for you. It. Begins. Have you seen me at all? I'm. Already my face doesn't fit on the screen. Listen. To be honest. I like this mesh better from this side. Yes. Where can I buy it? Like. For example. Owners or housewives. Well. If you don't have an oven like this. Then you don't need one. An. Oven like this. Yes. Anatolevich. You move. And then you'll say I didn't film well. Watch. What you're doing. The. Same movements. Repeat if you have a baking sheet at home. We. Make a round. As round as possible pizza. Uh-huh. Done. That's it. You see? So we shake off the flour. Right? Flour. What's happening? Nope. Yes. Yeah. So before that. The oven needs to be preheated to 300 degrees. 250. If you have 300,300. Oh. Well. Anatolevich. Wait. What do you have? Minzak. Maxim. I. Preheated it to 300 degrees. Anatolevich. Right? If there's convection. Turn it on. That's the airflow inside. Uh-huh. Turn it off. Yeah. Turn it on. Done. Oh. Turn it on. Yes. For some reason I wanted to say turned off. And what do we have here? And this is that sauce. Right? Uh-huh. You can see right there. With the help of olive oil. How interesting it gets. We. Take 7 grams of sauce. Yes. We make pizzas with a diameter of 30 centimeters. 70 grams is about like this. And with a. Spoon. Yes. Listen. You're doing it so well. By the way. What kind of mozzarella do I use best? What kind of mozzarella? Well. Yeah. I think a lot of people will ask this question. Which one? Well. Please answer us. If that's the question you asked us. Yes. Well. How do you choose mozzarella? Well. Probably the first thing is the consistency between your fingers. The second is the smell. What fat content should it be? How do you choose it in the store? Tell me. By color. Probably. By color. What fat content? Well. Somewhere around 18 percent. No. 45 percent. No. 45 percent. Wow. You just made a discovery for me. Can you imagine? I'm. Shocked. Even I didn't know that. Anatolievich. So. What do we do? If you have basil at home. Basil. I love it with basil. Again. I also love bali. Yes. We put basil. Well. It's a margarita. Yeah. Dot. We just tear it. Yeah. And we put it under the cheese. Exactly under the cheese. Yeah. And why under the cheese and not on top? Well. It burns on top. It will burn on top. Yeah. And with the help of cheese. Yeah. It's. Even really cool. Do you hear the aroma? Look. Yeah. I hear it. Yeah. Very. Very delicious. It's only been. Seven minutes. Why are you cooking the pizza for so long, buddy? Look. It's beautiful. Yeah. The color scheme. Guys. You can't imagine how cool it looks. It's. Powerful. For a 30 centimeters pizza. We add about 150 grams of mozzarella. Well. You can add more if you like. There's a lot of cheese. But I think pizza should even have a balance. A balance of toppings. Uh. A balance of sauce and thin crust. Yeah. Because if you put a lot of toppings. Like many people like to just eat. But I like to enjoy pizza. So we put everything in moderation. Yeah. The cheese. You see where we run out. It should cover the sauce. See. Look. It covers it. So the sauce doesn't burn at high temperatures. And you should also have an even post. Both in the middle and underneath. Uh huh. Barton. See how even everything is. Uh huh. Dot. That's totally cool. Listen. Go on. Spin it again and tell me. Actually. Can you have. No. You can see everything. Just spin it completely. See the sides. Guys. How even they are. Spin it. Yeah. That's it. That's the result. This is. Of course. A masterpiece. See. Yeah. Because many. Uh. Pizzerias. Many homes make it with sides like this. Like this. See. It's not tasty to eat. Let's imagine we're making pizza. So. What shall we put in it. Tomato. Okay. Let's put in tomatoes. Come on. I like cocktail tomatoes. Yeah. Okay. Look. We remove the middle. We just cut it in half. Uh huh. Dot. The. Tomato is small. Uh huh. Dot. It's a cherry tomato. Right. This is no. This is a cocktail one. Right. And if someone doesn't have a cocktail one. What should they do. Let them slice regular ones thinly. Well. There must be tomatoes. Right. Well. If this pizza is what's called margarita. Then in our version. Then yes. Yeah. Uh huh. Dot. You're really good at using a knife. Here's the. Pizza. Guys. There. Right now. It seems. Just like this. It has. To be with the skin facing up. Now. If you take a tomato like this. Then it. Has to be facing up. You'll see what happens to it. I already want it. You can do it just like. This. Every single one of you right now. Like this. One. So what. Let's go in the oven. That's how we got. Fat. Let's go in the oven. Anatolevich. Or what else should we add. Well. We can add parmesan. If you have some parmesan at home. Parmesan. Yes. Maybe we should add it at the end. I like it at the beginning. Well. Let me add it. Better yet. Add some olive oil here. Or. What kind do you have. Corn oil. No. Do you like corn oil. Never tried it. It's. Really great. By the way. Yeah. I'll try it. Give me some liquid oil. Damn. What a masterpiece. A masterpiece. Now we'll pour some oil on it. But why pour it with oil. You should explain to people what to do. Well. First of all. It will add flavor. That is. Do you pour it on or just add a little. Well. How many grams. Well. For this pizza. There are literally 12 grams. See. I. Definitely poured some tomato near the sides. Look. Chick. That's it. Well. Shall we go. Let's. Go. Anatolevich. Go ahead. Wow. Well. What can you tell people. Six minutes and it's ready. Six minutes. Did the pizza really cook that quickly. Yes. Seven minutes. Yes. Well. In our oven. Yes. At your home. It might take some time. Maybe 12 minutes. Shelves. Look. How delicious it is. Look. See the edge. Look from below. How beautiful it is. A. Masterpiece. A masterpiece. Simply a masterpiece. Listen. Shall we go. Wow. You are so powerful. Powerful. Powerful there. That's it. So. Shall we try it. Well. Let's try it together. Come on. Damn. It's hot. Anatolic. Friends. Pizza. You can see for yourself how it turned out. If you're. Not sure it's delicious. Come. Come to us. Yes. We'll feed you. Goodbye. Enjoy watching, everyone. Thank you for watching.