🍕 FIRST UPLOAD! Watch me prep a 16-inch Quattro Stagioni and two 12-inch Margheritas—one topped with sweet-corn & red onion—in a single, uncut take.
⏰ TIMESTAMPS
0:00 Intro & 16″ dough prep
0:26 Sauce • salami • mushrooms • chilli • onions • cheese
1:22 16″ Quattro Stagioni into the oven
1:42 12″ dough #1 prep & sauce
2:00 12″ dough #2 prep & sauce
2:22 Sweet-corn & onion topping
2:48 Mozzarella on veggie Margherita
2:57 Mozzarella on plain Margherita
3:12 Both 12″ pizzas hit the oven
3:28 Fries, clean-up, outro
3:36 See you next video when we pull the pizzas out!
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#pizza #QuattroStagionI #margherita #foodvlog #firstvideo #POV #Kitchenpov
Watch this 16-in dough come to life as the roller docker punches tiny air escapes, keeping our crust crisp and bubble-free. Now it’s sauce time. A rich, slow, simmered tomato base meets the dough. Spiral strokes from center to edge paint the perfect canvas. Just thin enough for balance, yet generous enough to promise that bright, tangy pop in every upcoming bite for our hungry taste buds tonight. Enter the salami. Each round jewel is laid with care, overlapping like tiled rooftops in a Tuscan village, bringing smoky depth and ribbons of savory fat that will melt into the sauce. Earthy mushrooms follow, sliced thin so they roast quickly, releasing their woodsy aroma and soaking up that tomato salami goodness beneath the crust. Next, a flash of green chili scatters across the surface, promising little sparks of heat that will keep every mouthful lively and memorable tonight. Sweet red onions drop in their purple cresence contrasting beautifully. As they caramelize, they’ll add gentle sweetness that balances the chili’s fire and amplifies the mushroom’s earthy tone. And finally, the snow. A blizzard of shredded mozzarella rains down, tucking every ingredient under a creamy blanket that will bubble, blister, and stretch for cheese pools. Time for the sauna. I stroll to the blazing oven, feeling its radiant warmth, ready to unleash fiery transformation inside. In she goes, door shuts and the countdown to flavor begins. Now, as I return, I grab a 12-in dough to start the next round. Two pies to feed the masses soon. This 12-in canvas gets its turn today. The docker skating across the dough, peppering it with relief holes for flawless baking, too. Sauce returns velvety, garlicky, sunbrite. I swirl from center outward, edge to edge, coating the crust in that crimson promise of moisture, acidity, and pure tomato soul with depth. Another base slides in. Quick Docker passes gently punch neat tracks like footprints on soft sand, preparing it for the toppings parade awaiting shortly. Back to the ladle. Scarlet sauce glides over that second disc. Even coverage, no dry corners, because every diner deserves a delicious consistent bite. Whether center slice or crust tip nibble, we go sweet this round. Golden kernels of corn sprinkle across the Red Sea, bursts of sugar that will pop under heat and contrast the upcoming molten cheese blanket. Next, ribbons of ruby onion float down in loose arcs, forming violet halos on pizzas. Once the oven’s kiss arrives, they’ll soften, caramelized, and weave sweetness through each bite, balancing the corn’s brightness and anchoring the flavors together. Time for snow again. Mozzarella drifts over the veggie pie. Soft and forgiving, sealing kernels and onions beneath a gooey landscape built for epic cheese pools. Then the margarita receives its own creamy avalanche. Extra generous by request. Pure cheese, pure joy. This minimalist beauty will spotlight that fragrant sauce and crust beneath. I pivot toward the oven. Trays balanced, savoring the sizzle already waiting there inside. Pizzas slide onto the stone. Door clicks shut. Convection roars. Cheese begins to bubble and timer silently counts down. I head back, collect the order ticket, and ferry it to the cut station. Organization ensures every pie reaches the right patron. Fries time. Basket meets shimmering oil sending crisp dreams airborne soon. A quick rinse resets my hands. Hygiene always leading the ritual. See you on the next video when we take out the pizzas and send them out.