My Fellow Italian Lidia Bastianich’s Pizza Dough Recipe Leaves Viewers In Tears!

Making pizza is an art, and I have to be honest and say that Lidia definitely needs to improve her technique.
Even I wasn’t very good at making pizza some time ago, because I have to admit that preparing a pizza made the right way is not easy, but you need to work hard to achieve a good result, and be able to eat an excellent pizza, and today I can say that I am really proud of my pizzas!

💯 Follow this link to read and print my Pizza Dough recipe: https://www.vincenzosplate.com/neapolitan-pizza-dough-for-beginners/

#reaction #reactionvideo #vincenzosplate

===============================================

📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel

Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join

🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/

📖Share it with your FOODIE friends on FACEBOOK

🍝Check out my website to get more recipes http://vincenzosplate.com/

🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/

📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/

📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/

💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=======================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

The rolling pin and it’s like the pizza doesn’t want to become round it’s like I’m not ready to be stretched it’s like when you’re still in bed like it’s the middle of the night I don’t want to get up I want to be in bed

Let me sleep for five more hours see you in the Morning today we are reacting to lyia Bastian pizza recipe the video has lots of views let’s see if the views are Wored to Lydia’s Italy love L Italy L’s Italy in America and today we are in New York New York City New York New York good morning New York City today we’re going to cook pizza yum first you need a good dough uh a little bit of dough is everything warm water some

Yeast just a little bit of of sugar and the when you say some yeast how much yeast are you using it’s important to to tell us just a little bit of of sugar and the sugar is the food for the yeast and you actually meant to add some flour so the

Yeast starts to activate and he’s going to be hungry so you give him flour which is the food the yeast wants to eat the flour and it will begin to activate here we have flour and a little bit of salt you know what flour you got

It’s important to know uh you can use any flour of course but um if you use high proteins flour pizza flowers you do a better job uh we could go just like that step by step by sometimes I think especially in a mixing bowl and especially if the mixing bowl is turning

You know doing this will kind of just help you to lead it right in there that’s a good omade technique and it directs it so you don’t make the mess so you know when you have the wheel turning uh this I like she’s using the dry first

And then she’s going to add the water a little bit of the time I’ve started using this method which is more of a Baker’s method and pizza chefs have started too I believe and lots of people believe it’s the best way to make a pizza do instead of starting from the

Wet from the water and then you add into the water instead add the water into the dry ingred and very easy because of course all dry ingredients slowly introduce the wet ingredient okay so I’ll just change the paddle to a hook so you can really knead

It or you can just knead it by hand of course uh by hand is nice cuz you feel it you know you you exercise you don’t need the gy you make a pizza dough you exercise uh but you know the same mix does such a beautiful job for you

Sometimes even better than you to be honest so you know it’s all about reaching the temperature and need it very well so you need to KNE it well and reach a temperature of about 23 24 Celsius degre let’s just oil like my friend Johnny from grad in

Melbourne would say not don’t put extra oil on made um yes you can do it I think it’s it’s fine we’ll let it rise here so you use your hands what would you dry it that like keep your hands nice and oily and keep the oil in there now you’ll

Remove the oil with that the kitchen paper just all oil it lightly so that it Glides up easily as it rises that should be it has a nice feel so let’s put the dough in the bowl so it will rise let’s just cover it with Saran so it doesn’t

Form a film and it kind of builds a little bit of of its own heat in there it is important to to um you know to cover it you don’t want that surface to become dry otherwise you you have to trap the D so I normally what I do now

Is um wet a cloth like a kitchen towel um wet it squeeze cover it and then I put the GL glut wrap or plastic wrap on top to in seal it I don’t want any here to go in I don’t want the dough to dry just like that let me go double around

Here we go and has half an hour should be up we’ll punch it once down and then we’ll make our pizza excuse me half an hour how much East have you use first second I will leave it half an hour even 2 hours out of the fridge even longer

Than that to be honest and then I put it in the fridge overnight soorry about having a lighter D tast of dough fragrance if you let a fermented or rest let’s put it that way all the night you know 24 hours 48 hours 72 hours you

Have a better and a better do you don’t do anything the door does the job the fridge does a job you just leave it in the fridge if you do this in half an hour you’re going to have a very Heavy D East will grow in your belly it will be

You will drink a lot of water and then and and you won’t be fragrant it won’t be tasty you didn’t give enough time to the to the dough to grow to rise and you want a nice spongy dough just like this it is nice of course but don’t

Be fooled by how spongy it is let’s cut it in four and I’m not talking about napolian here any any type of pizza needs to Rice you know it doesn’t matter if it’s napolian or whatever it needs time okay it depends of how much water you use I don’t

Believe she told us how much water she used it depends of how much flour you use the hydration cut it in four because out of this dough I will get two pizzas and then we’ll make the Calon out of the rest well I want to know how much is the pizza

B time to deliver a pizza ball time to deliver a pizza ball you know normally I do 250 g 270 G that’s napon cuz I like napon but I use the same amount for other pizzas too but how much is that looks like it’s more to me

So let’s just put this out I will um first you didn’t make a pizza Bowl so the pizza bowls you didn’t make pizza bowls so they didn’t rise like you make pizza bowls you have to doesn’t matter what pizza style you make make the pizza Bowl

Rest it covered and then the rice then when you get them you can stretch them at the moment you got triangle pieces unless you make a triangle piece but you know you no even a triangle Pizza it doesn’t work that way I’m so sorry will work one of these do into a

Pizza see it doesn’t stretch can you see it’s not stretching it’s not stretching like you have to use a rolling pain but you with a rolling pain you stretch it and it will go back the elasticity is not there it’s not elastic enough stretch it out with your with

Your fingers my grandmother who is a great cook amazing cook she comes from the town of ter small village Pizza is not famous there but they still made it my grandmother used so much yeast she makes the door in the morning for the afternoon you know like for the night

She keeps in the oven it rises a lot right there’s lots of oil there’s lots of yeast it’s heavy it’s beautiful of course the SAU on top the mozzarella on top is beautiful the dough is nice but I can’t I don’t need it anymore because you know like very old school very nice

Very rustic but it’s very heavy like she uses like 25 gram of yeast fresh shees it’s a lot it is a lot as much as you can and it’s not stretching then just kind of you roll it around you don’t really want to do that because I mean it depends on the pizza

You’re making of course you can do it don’t want to say that but look like it’s you’re really stressing out this press it with the rolling pin and like the pizza doesn’t want to become round it’s like I’m not ready to be stretched it’s like when you’re still in bed like

It’s the middle of the night I don’t want to get up I want to be in bed let me sleep for five more hours see you in the Morning stretching it just like that yeah she stying very hard don’t be afraid to handle the D with the back of your hand just slightly pull it so your knuckles kind of pull the dough apart that’s okay it’s a a good technique to use I still use it it’s nice stretching

It if you have a peel that you can put your pizza on that’s great of course it’s great yeah put some uh cornmeal or simina yeah semolina is what I use now for any pizza and it’s great and and you put it right right on but otherwise

This will work very well this is very good what she did very good I’m very good because she’s using the baking paper and the tray from the alen what I will do is I will warm it up there of course if you have a stone is better

It’s a stone but not everybody can have it even though it’s cheap um basically yeah you you warm up the tray so it’s nice and hot when you put the base on top can go straight in the Almond so that the base will cook too just put

Back of a sheet pan you put some too much flour you don’t need to put flour on baking paper it won’t get stuck so don’t put flour baking paper is great paper and then you bake it right on the parchment paper what’s important about a pizza is the temperature of the oven so

You that’s right you crank up your oven the hottest that you can get it yes and you know usually 550 is what a regular home oven will go to those pizza ovens go up to 8900 if you have a normal oven you just need to part bake which means

You need to put tomato sauce on top put it in the oven until the base is cooked and then you put the cheese in all the toppings and you cook it for two extra three extra minutes or until the cheese is melted in it depends on the

Temperature of your oven on how long it will it will bake I have here a little bit of fresh tomatoes that that mean fresh from the can nice if you want to flavor it just crack some garlic in there and put it in come on need tomato sauce then you put the

Toppings but garlic on the pizza margarita it’s a big no no come on you know better than that pizza margarita is so much tomatoes peino cheese or Paro cheese basil extra J oil and mozzarella cheese or Buffalo mozzarella if you want to take it to the next level cook it and

You want the pop don’t get it too wet it’s nice if you’re using the nice peeled tomato it’s nice nice dry mozzarella it’s too early but the mozzarella will dry cuz the base needs to cook first the Bas needs time in the normal oven could be 5 minutes could be

Six 7 minutes you need to check the bottom okay use basil I learned this from Franco P the best pizza chef in the world you get basil put on the pizza first on the sauce first after you P Bon then you put the cheese on top of the

Basel so the Basel doesn’t burn in the alond if the Basel Burns in the Almond gives you no flavors okay so instead you add the Basel under the cheese and will give you a little bit of flavor Franco peper does instead instead of cooking the Basel he makes a Basel like can mix

The Basel with extra verg oil blend it and then keeps in the fridge so once the pizza is ready it it it squirts the Basel so let’s call it on top of the pizza nice and cold so when you he you get these beautiful flavors from the

Battle you have the aot Tomato o cheese and it’s beautiful cold basle it’s a beautiful experience you could sprinkle it with grated cheese if you like just to give it a little extra crunch a little bit of Basil no just like that you put it in

The oven that’s the pizza ver the real first is ver no ver and this is not verage I’m sorry you got garlic in there the mozzarella is cut we the next John boil as they do it in April no they don’t do this CU in na the door Rises

Between 8 hours and 24 hours between 8 16 or 24 hours depending the Piza in half an hour nobody makes a door in a sorry so you take it like this you have a stone in the oven which is that would be great it’s nice and hot and you just

Slide it it will slide right off with the parchment paper on the stone and you have your pizza all right the pizza is ready see see how the cheese is burned I know the quality is not great but the cheese is burned the the the the basil is

Burned this is fine we don’t know if the bottom is cooked she she’s not showing us details I want to see details of this pizza and of course I want to taste rested just a few minutes and let me let me doesn’t look like the those cook look wrong this is

Wrong I made this mistake myself you know um I’ve learned how not to do this and I can tell that’s what happened got ble you know you want to be a beginner or make uh look of course I will fill you up but if you do want to be a better

Pizza Mega or you want to enjoy Pizza a little bit better eat better try to make a few improvements you know but um yeah half an hour though it’s no no l I’m so sorry L I’m sure you know how to make it now this video was from six years ago

But yeah maybe delete this video video thank you thank you guys the reason why I’m doing reaction videos is because we can improve we can improve the way we eat the way we cook and the way we ferment the pizza the way we enjoy P fragrant Pizza let me know if you want

Me to react to more of lyia uh videos um I son a m a chef so they must be very good Cooks so didn’t expect this from her so let me know what you think guys thank you so much thank you so much guys I’ll see you in the next chanos plate reaction

Video a Caron with no cream I don’t want this pizza