[Music]
so lovely people here we are on the top
of a hill in Naples now we’re gonna make
the most famous pizza in the world the
Pizza Margherita named after the Queen
yet orbitally yes this Moorish margarita
boasts sweet tomatoes creamy mozzarella
and fragrant basil believe me this could
be the best pizza you ever make every
amazing pizza starts life with an
incredible dough so one litre of nota
goes in not freezing not warm from the
tap cold to make eight to ten pizzas for
a family cook up dissolve ten grams of
salt in the water then add one point
eight kilos of fine Italian zero-zero
flour and some fresh yeast
I’m gonna put into here five grams of
use give it a really good mix and get
kneading until the dough becomes elastic
and springy
this should take about ten minutes here
let me take over
man I’m just putting it back and just
tucking it in and and I’m kind of
pushing it in with my heel I’m bringing
it back like that there’s no right or
wrong you can keep moving it as long as
you’re stretching the dough that’s the
only thing that matters
look at that so a lovely day let your
dough relax for about an hour and simply
divide it into ten equal pieces around
about the size of a cricket ball you can
see how alive this dough is as as soon
as I put it down see how it moves right
and that’s just the elasticity of the
gluten because we’ve worked in the dough
needs about six hours to prove in a
fridge or a quart place even better make
it the day before and leave it overnight
next onto the base just use your fingers
to shape it now when it comes to the
ingredients tinned tomatoes are really
really important so just really nice
organic plum tomatoes scrunched up with
your bare hands they’re not cooked no
garlic and the herbs so simple so so
simple we’re going to go four
tablespoons specifically of the
fantastic tomatoes a little bit of salt
goes on top of our tomato and then
Gennaro is gonna add 80 grams of cow’s
mozzarella so the buffalo mozzarella is
beautiful
but it’s too wet for the classic
margarita and then on top of that we’ll
put five or six beautiful leaves of torn
basil and a little parmigiano-reggiano
and then a nice little drizzle of extra
virgin olive oil over it goes look at
that slide it onto a floured board
jiggle it about to stop it sticking and
get it into the oven if you’re cooking
in a normal oven at home add it to a
floured baking tray or Peter stone at
the bottom of the oven this is about 400
degrees Celsius right so at home you’ll
probably only get to 260 degrees so
it’ll take about seven minutes at home
about three and a half minutes here
there you go my friend Pizza Margherita
delicious flavor that cheese is
delicious the tomatoes are so sweet the
basil got such perfume and you got that
lovely sort of crisp but spongy dough in
a way it’s a lesson on simplicity and
then you’ve got it
absolutely right I just love it bit
somehow Garriga above the Naples but
somebody also make a bet though I don’t want to know
so lovely people here we are on the top
of a hill in Naples now we’re gonna make
the most famous pizza in the world the
Pizza Margherita named after the Queen
yet orbitally yes this Moorish margarita
boasts sweet tomatoes creamy mozzarella
and fragrant basil believe me this could
be the best pizza you ever make every
amazing pizza starts life with an
incredible dough so one litre of nota
goes in not freezing not warm from the
tap cold to make eight to ten pizzas for
a family cook up dissolve ten grams of
salt in the water then add one point
eight kilos of fine Italian zero-zero
flour and some fresh yeast
I’m gonna put into here five grams of
use give it a really good mix and get
kneading until the dough becomes elastic
and springy
this should take about ten minutes here
let me take over
man I’m just putting it back and just
tucking it in and and I’m kind of
pushing it in with my heel I’m bringing
it back like that there’s no right or
wrong you can keep moving it as long as
you’re stretching the dough that’s the
only thing that matters
look at that so a lovely day let your
dough relax for about an hour and simply
divide it into ten equal pieces around
about the size of a cricket ball you can
see how alive this dough is as as soon
as I put it down see how it moves right
and that’s just the elasticity of the
gluten because we’ve worked in the dough
needs about six hours to prove in a
fridge or a quart place even better make
it the day before and leave it overnight
next onto the base just use your fingers
to shape it now when it comes to the
ingredients tinned tomatoes are really
really important so just really nice
organic plum tomatoes scrunched up with
your bare hands they’re not cooked no
garlic and the herbs so simple so so
simple we’re going to go four
tablespoons specifically of the
fantastic tomatoes a little bit of salt
goes on top of our tomato and then
Gennaro is gonna add 80 grams of cow’s
mozzarella so the buffalo mozzarella is
beautiful
but it’s too wet for the classic
margarita and then on top of that we’ll
put five or six beautiful leaves of torn
basil and a little parmigiano-reggiano
and then a nice little drizzle of extra
virgin olive oil over it goes look at
that slide it onto a floured board
jiggle it about to stop it sticking and
get it into the oven if you’re cooking
in a normal oven at home add it to a
floured baking tray or Peter stone at
the bottom of the oven this is about 400
degrees Celsius right so at home you’ll
probably only get to 260 degrees so
it’ll take about seven minutes at home
about three and a half minutes here
there you go my friend Pizza Margherita
delicious flavor that cheese is
delicious the tomatoes are so sweet the
basil got such perfume and you got that
lovely sort of crisp but spongy dough in
a way it’s a lesson on simplicity and
then you’ve got it
absolutely right I just love it bit
somehow Garriga above the Naples but
somebody also make a bet though I don’t want to know
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