A FULL and SIMPLE guide for the original Pizza Margherita.
Produced with a method that does not require any special equipment.
With this recipe, you will be able to cook it in a normal oven, without the need of reaching more than 450 degrees Celsius as the restaurants.
Every step is explained in details and all secrets are revealed, even how to launch a Pizza in the air like a professional 🙂
Be patient, a good pizza takes time, and is a great family and friends entertainment.
Good morning guys it’s time for the first uh step and uh that’s going to be the doll now my new YouTube channel uh sub subscribe and like uh if you will end up doing a decent pizza now there are million theories on how you can make a
Good door and actually the door is the thing that will make the difference and even though it’s very very few ingredients the combination of those few ingredients uh can make a you know a very horrible not digestible pizza and compared as opposed to a one of the best
Pizza in the world and you know it’s about uh small details so my theory is definitely not the one that will make probably the best pizza in the world you will have to adapt uh if uh with the experience if you want to improve it
What I will try to do give you a recipe that actually you can do at home without all the crazy equipment and that will make the pizza maybe not perfect um but good enough so ingredients the flour the yeast that is active dry yeast you can also use many different
Type of yeast but this is easier salt water and oil I little that in terms of uh equipment what you need is uh maybe just a scale and then you have a few small containers bowl that can contain the dough and make it grow freely and potentially glass because we will
Have to seal it some uh be for the water basically then small spoons big spoons stuff like that so now the first thing to do is that we make sure that the workplace is going to be clean and I’m quite sure your your workplace is 100% clean but it is
Normally you use bleach on it and we would need to rinse it a bit use a just wet cloth and then dry it kind of then we start to those first thing with those is going to be the flour set and what we’re going to do is a recipe for four small uh
Pieces uh you can of course uh do it more I will use a recipe for four doses of pizza of 200 g each now it’s normally the pizza is a little bit bigger than that it’s 250 but I suggest 200 g to begin with because it’s more manageable
To to work and to to put the garnish on and to put it in in a in a normal oven so start with 200 g each uh and the recipe that I will use is uh so-call 60% hydration now the hydration is the first important element of all this um some uh
Pizza makers they use higher hydration uh but the higher dehydration is the more complicated working uh the doll would be I found out that 60% is a good migration uh ratio will give an easy to work pizza and almost equally good uh for making um these four pieces of doses
Of pizza you will then use 488 G of flour trying to be precise this is not the time where you sort of be cre you are creative try and be precise we need to then prepare the water it’s another important element the water has to be the place where the
Yeast grows in the first place so we need to ensure the best environment for the East that is a temperature that cannot be cold because otherwise the East will not activate but cannot be too hot because the East will die a good temperature to make the East active quite quickly is approximately
38° now if you don’t have a thermometer which I guess you don’t for the water you can just use your finger because your finger in the water if you feel the the temperature that that means it’s too hot or too cold and then you will need
To adjust so take some uh water that is approximately that t you put it the finger in you cannot feel it that much that means it’s approximately the right temperature if you think it’s too hot and then add a bit of cold water and what you’re going to do
Is put it on the scale reset the scale and use 293 G of water okay approximately 300 okay that will be okay bit too much perfect 300 that what we need is to activate the yeast into this uh solution this is this one I will use one of this and reset
Again now for this recipe that will that I suggest it will be ready tomorrow uh you will use a 24 hours coldproof plus a couple of hours hours of proof at the room temperature that is good the cold proof will make the the yeast act slower than
In the normal condition and that will make a door that is much better there are people who do it for more than 36 hours or more 72 hours and I think you know 24 hours is good it’s a good compromise you can also do it uh quicker
Or longer the variable into this is the amount of yeast you use for this recipe so 24 hours of coldproof we will use 1.7 GS of yeast if you use too much yeast what happens is that some of the East will not have worked out in the dll and
Then it will continue to work during your uh cooking process and in your stomach eventually and will make the pizza a little bit acid and not very digestible now for this recipe it’s uh 1.7 G G to get 1.7 G on a precis scale it’s very easy not without a Precision scale
You can use approximately a small spoon this is approximately what it is now it’s not a big teaspoon it’s a small TP the one you use for coffee or something like that and it’s just about the the size of the spoon that will be approximately yeah 1 uh5 now what we do
We activate the yeast we put the yeast into the water that is prepared before put this aside just C it a bit now lots of stuff are happening inside this one you need to wait for a couple of minutes and the meanwhile what you can do is to add the salt to the
Flour what we need is approximately 15 G of salt if you have a scale it’s going to be approximately a spoon normal spoon 15 G of salt we put it inside and we mix it a bit we don’t want the yeast to get in contact with the salt too quickly
Because the salt will potentially kill it we need the yeast very active before we mix it now somebody will tell you use sugar to feed the yeast and don’t do that then we start we mix it we start working on it we can do it
With the hands or we can do it with This at one point you will start to get a bit uh you know more Compact and um this is the time where you start work on it with your hands now I’m telling you how to do it with the hands and that is I think is
A good way to start you can at one point also use a machine and so but with the machine you will not feel the doll and it will be more difficult to understand why is um when it’s ready and anyway it’s much better with your hands it giv
A better feeling and it’s a nicer to because you will not ruin the protein inside that is building up now when it starts to be compact put the little flow on the kitchen board and put this on the board then you can start first phas is try and make the door
Compact and collect all the flour that is on the board okay it start to have a shape see so have shap now the process from now is a bit of a exercise and where you also have to use your weight and a bit of muscles so you
Push it that will expand then you fold it and you do it again fold it and do it again fold it and do it again on your very clean kitchen board it will start to take shape see I put all my weight on it and make it Roll if it start to get too sticky you you can use a little bit of flour but I suggest you don’t do it too often otherwise the proportion will change that’s not good when you have done maybe you don’t the first few minutes of uh working on the
Dough add one spoon of oil make it a bit of a hole inside put the oil fold it on top of each other and start to work on it again H it start to get better now it is not ready it is still some um you know it’s not very homogeneous surface and
It’s still a little bit sticky and it’s not very elastic so what we will have see at the end of the process is that when you push this it will be very quickly going up and it will not be sticky now it’s a little bit too
Sticky we add a bit of flour on the board so now I’ve been doing this for approximately 10 minutes in total a couple of minutes uh before the oil 78 minutes after the oil and I can sense that the dough is completely different it’s more smooth and it’s more
Elastic you can see it comes back into shape now this is how it should be and it’s not sticky at all it’s dry it’s nice and of course if you do this fast and with the some weight it’s maybe going to take a 10 minutes or less and if you do it
Small slow and with not a lot of weight it will take more time look at this very nice so what we do we actually have to make it in a ball that we then will uh prove we have to make sure look at my hands they will fold it inside and
Then it is very important we need to upside down and close the bottom part otherwise it will go in a strange way and it will make holes and it will not be nice at the end so make sure it’s very closed like a mozzarella it will look like a mozzarella okay like
This that’s nice and smooth like a baby skin then we use the same bowl that we used to prepare it make sure that we scratch away the biggest part that are stuck into that but this is perfect if it is a little bit dirty of the flour
Because then it will make sure it’s not too sticky we put some more flour in the bottom you can see spread it this is closed nice some flour on top a bit okay you cannot Uh then what we need to ensure is the top of this is clean from the flow because we have to seal it if it is not use bit of the wet cloth to make sure this CLE dry out then take this and close it nicely seal no ear should
Pass if the bowl is too small and you think that the the growth will touch the the plastic the the the foil then make sure the foil is loose because otherwise it will push the down better to use um a bow that is at least twice the size size
Of the D that you put in so that it’s free to grow remember the flour on top then it’s sealed and now it’s time to wait we will make uh 1 hour approximately of uh waiting time before putting in the fridge that will basically this will
Make the yeast start to work when the yeast has started to work we will put it in the fridge not before otherwise it will delay the start of the work then tomorrow uh around this time approximately uh you will take it out of the fridge and you will wait another maybe hour
Hour and a half for the door to come back at normal temperature and at that time we will also prepare the shape for the pizzas now approximately an hour has uh passed and uh we’re going to put this in the fridge and leave it until tomorrow so now it has been 24 hour
Hours approximately in the fridge and it in uh now it’s um ready for the last part of the proof what we do we put some flour on a cutting board or something like that we take the door out This approximately a little bit less than double the size but don’t worry too much we cut it this was those for four pieces we cut it in four if you doing more than that then the ideal thing is that you have this scale and you measure 200 g each of the
Pieces cutting them piece by pie this since we just have four we will do the four pieces of the P now it’s an important phase now we have to make the small pizza dough so what we start to do is uh take a piece of the dough and put
It inside and do this movement rotating it you have to do some bolts see that the part of the door gets inside now I have do it fast I’ll show you what happens at the end we do same thing as we did with the other big piece to make sure it’s very
Very close there are you know BS that are very smooth very close on the bottom and we put it here same Thing the reason for tightening is that if you don’t do it it’s possible it grows in a strange form underneath and then when you uh prepare the pizza it would make holes now the door is cold C leave it for a couple of hours let to do the last
Part of the of the proof bit up then we cover it you have to find something to cover it whatever it is I’m using some cups it has to be a lot bigger than the dough otherwise you will uh prevent the grow you can also use um the
Fil and then cover it with light cover it from light but this is also way that works well and we wait for another hour or two maybe let’s see how it goes with the proofing now in the meantime this grows we can now prepare the sauce for the
Pizza remember it’s also time to take the cheese out out of the fridge at least an hour and a half approximately before so as soon as you start preparing the sauce or done preparing the sauce also take the cheese break it a little Bit now the sauce is also very simple it’s uh the ingredients are tomato salt that’s it oil but only later don’t use it now and if you want a little bit of garlic with a garlic press and maybe some of this natural but we don’t know
Yet if we use it this is used for correction of acidity let’s see so somebody Cooks the sauce before the pizza somebody doesn’t somebody uses other ingredients you know is according to taste the original recipe is without cooking it and uh is with this type of
Tomato you will see that when you open it actually tomatoes that are whole tomatoes this is normal there are people who will do it with the hands and squeeze it that can be done otherwise if you don’t want to do it we use a mixer
I’ll show you how to use a mixer it’s not ideal because it will get a air in the sauce but it can be done like that I’ll show you when to mix it Okay now it’s smooth you have a bit of salt a teaspoon or so you can always add later for the ones who like it clean glove of garlic we press just a bit not the whole FL for this small amount of sauce then we taste and if it is sweet that’s good if
It is not sweet we don’t add sugar we put natur this will correct acidity this is a little bit acid so very small amount we’re talking about how of a teaspoon then you taste it again until has not sweet but a neutral taste you don’t have the acidity yeah that’s fine nice garlic
Taste but not too much that’s well then a few leaves of Basil that you cut and leave inside we will also put it on the pizza but this will give even more of a basil cake this is uh done and uh we let it rest until the
Pizza oh mine is the the preparation here is taking forever and if the whole family is waiting for you to finish the preparation of the pizza like is happening with me I suggest you open B of wine you make everybody forget about it okay so we are now ready for the
Preparation of the first pizza here is the ready piece of do it’s very dry it’s not sticky so it’s great I’m going to do now having always a glass of wine very close put flour on the kitchen board and on the so the sequence is this first we use our
Finger without nails to flatten with our fingers delicately without making holes into it and shape the border of the pizza don’t touch the border of the pizza leave some kind of Border I don’t know how to call it and don’t squeeze too much in the middle we do
This then phas two is we stretch it and roll it a little bit like this trying always to respect the border of the pizza okay once we have done this is a driving face and this we put it back on the board and with one hand we firm it down
And another one we stretch it then we rotate and we do this a few times until it starts to take shape try and avoid that you pinch it and make holes into it when it starts to be thin enough then we have the last phase and
Maybe we have an additional one the last phase you put the hand like this and you make it hanging like that the other hand the same you start stretching it and rotate stretching it and rotate you do this a few times you see it starts to take the
Shape do came out very nice it’s elastic it’s not getting any holes into it it’s thin now if you practice a lot you may also be able to launch it now to launch it launch it seems like I’m showing off in reality launching it will distribute the do very well it’s
Actually a thing now there are many different techniques of doing it the one I know is that you do like this and then you throw it away rotating it and then you still catch it with this part of the hand otherwise the door will great okay okay get to rotate when it rotates
It gets distributed and it gets wider and thinner this is how it should look now we keep it one second here what we do now we’re working on a normal oven because you don’t have the pizza oven and working on a normal oven we need to find an alternative way of throwing the
Pizza into it so we use a cutting board and we use a piece of baking paper put it on here and sure it’s very thin and nice and then we put it on the paper in this way it’s not sticky and we can throw it into the O now we’re
Going to garnish this is a piz of Margarita we go back to the sauce few spoons four five spoons in the middle then spread it nicely without putting it on the border of the pizza this is Maybe a little bit too long but you know you can uh go fast when you
Watch the video if you know what I’m what what I’m doing we put a bit of oil and later on we’re going to put the cheese and the Basin but we don’t do it now because the pizza has to cook for a little bit more than the 2 minutes that
It does in the normal pizza oven and if we leave the cheese inside the oven for more than four or 5 minutes it will burn so we don’t do it now we will do it in two phases now we put this in the oven so we’re
Going to use a normal oven and we should put it as I said at the maximum temperature normally the ovens are about 300° maximum temperature the if we use the paper the paper potentially could burn so we cut it around the pizza so we make sure it doesn’t get too burnt yes
Now it’s ready no cheese on it we wait be careful when you open the oven it’s 300° and it will get a lot of heat on your face we do the same that we do on the normal and we wait maybe four 5 minutes for the entire cooking but 2 3 minutes
Before it’s done we will put the cheese so we are halfway looks nice we put the cheese on if it is a little bit Frozen still still frozen don’t worry about it cuz it will melt nicely anyway going be better of course a little bit basil now
Obviously here you can be creative you can put on the pizza whatever you like just make sure it’s not too heavy otherwise it will be difficult to move it around now we’re ready with this and we put it back in the OV the moment of truth here it is that look very very
Nice and uh no Burns and uh it is slightly Brown and underneath looks cooked and it’s not too crispy that’s very good it took only forever but uh we’re done now be creative with the ones you do and uh show me what you have done
And don’t buy the pizza and then show it because I will figure it out the proof final is the family trying it yes how is the pizza it’s delicious delicious how’s the pizza amazing well mannered voice Got