I’m going to show you a beautiful recipe
of something that we all like pizza you
can call this a kind of pizza Bianco a
white pizza Parmesan e garlicky little
slices of cooked potato really good so
pizza everyone likes pizza good fun to
make great with the kids
so I’m going to whack in there one kilo
of strong flour a good couple of pinches
of salt then I want 7 grams of active
dried yeast you can get it in all the
supermarket’s that goes into about 620
milliliters of water just over a pint of
tepid water mix it up that sort of
rehydrate some wakes up that yeast the
yeast is going to give you the bubbles
and the lightness to the dough pour that
into your flour and then just give it a
good old mix up go as far as you can
with the spatula get a little flour
flour on your hands and we get a bit of
kneading done keep it moving as it kind
of gets more work it becomes more
elastic and when it’s lovely and shiny
and smooth after about three or four
minutes of working it can you see it
moving the yeast is going to create
bubbles of air and it’s going to try and
push up through the bread if it wasn’t
elastic all right then the air we just
come out and you get flat dense bread
because it’s elastic you know but it’s
gonna hold it in and that’s going to be
your lightness in your bread now you can
just put this in a bowl cover it with
cling film or a damp cloth give it an
hour and a half two hours then it looks
like this so you can see it’s tripled in
size literally you pop it once you sort
of knock it out that’s the first load of
air gone and it’s good to do that and
then I divided a batch earlier into four
and instead of rolling it out just use
your thumb just sort of pinch it to the
edge
and what’s quite nice about this is very
natural quite traditional way of doing
it I’m going to show you a basic flavor
which is different and you might not
have seen before
this is got a cream cheese here we’ll
put a little lemon zest tiny bit of
lemon juice that tablespoon now give it
flavor and it will loosen it up like two
tablespoons of parmesan just to give it
a nice flavor and a little bit of garlic
on the fine grater and it will go like a
paste on the other side this is instead
of a tomato base you can put smoky bacon
on top
prosciutto sun-dried tomatoes you can do
all the flavors that you normally do
with a tomato pizza have a taste
beautiful lemon zest parmesan garlic is
all there well chop about all I do is
get my pizza like this just pull it out
you can put that cream sauce
you just put little blobs it will move
you can put some pepper some olive oil a
classic Roman style pizza for me is
little slices of cooked potato on top
and if you think having bread and
potatoes weird
alright Fiona try it really nice and a
little extra parmesan on top like that
and then my little trick if you get some
rosemary sprees like that put some olive
oil over it
when this roasts on top of the pizza it
is insanely insanely insanely good one
humble Rascher of smoked pancetta or
bacon just pick little tiny bits off
I’ve talked like shifts students even
the old man out on make proper rude boy
styling pizza and they make it perfect
and then they kind of finish doing it
and then they walk off then they look at
it and you can see all the thoughts
going through their head I put a bit of
pineapple on that a bit a chicken tikka
masala sorry I just put all of that on
it look at that that’s beautiful look at
that don’t do it hold yourself back the
key to truly authentic pizza don’t put
too much topping on top that’s got
literally two and a half three minutes
but when it’s golden
or serve it up guys look at that
bubbling it’s got character
it’s crispy I’d love to give you a bit
let’s have a little try beautiful have a
go happy Pink’s are making take care if
you love this hit the thumbs up button
take care guys bye
of something that we all like pizza you
can call this a kind of pizza Bianco a
white pizza Parmesan e garlicky little
slices of cooked potato really good so
pizza everyone likes pizza good fun to
make great with the kids
so I’m going to whack in there one kilo
of strong flour a good couple of pinches
of salt then I want 7 grams of active
dried yeast you can get it in all the
supermarket’s that goes into about 620
milliliters of water just over a pint of
tepid water mix it up that sort of
rehydrate some wakes up that yeast the
yeast is going to give you the bubbles
and the lightness to the dough pour that
into your flour and then just give it a
good old mix up go as far as you can
with the spatula get a little flour
flour on your hands and we get a bit of
kneading done keep it moving as it kind
of gets more work it becomes more
elastic and when it’s lovely and shiny
and smooth after about three or four
minutes of working it can you see it
moving the yeast is going to create
bubbles of air and it’s going to try and
push up through the bread if it wasn’t
elastic all right then the air we just
come out and you get flat dense bread
because it’s elastic you know but it’s
gonna hold it in and that’s going to be
your lightness in your bread now you can
just put this in a bowl cover it with
cling film or a damp cloth give it an
hour and a half two hours then it looks
like this so you can see it’s tripled in
size literally you pop it once you sort
of knock it out that’s the first load of
air gone and it’s good to do that and
then I divided a batch earlier into four
and instead of rolling it out just use
your thumb just sort of pinch it to the
edge
and what’s quite nice about this is very
natural quite traditional way of doing
it I’m going to show you a basic flavor
which is different and you might not
have seen before
this is got a cream cheese here we’ll
put a little lemon zest tiny bit of
lemon juice that tablespoon now give it
flavor and it will loosen it up like two
tablespoons of parmesan just to give it
a nice flavor and a little bit of garlic
on the fine grater and it will go like a
paste on the other side this is instead
of a tomato base you can put smoky bacon
on top
prosciutto sun-dried tomatoes you can do
all the flavors that you normally do
with a tomato pizza have a taste
beautiful lemon zest parmesan garlic is
all there well chop about all I do is
get my pizza like this just pull it out
you can put that cream sauce
you just put little blobs it will move
you can put some pepper some olive oil a
classic Roman style pizza for me is
little slices of cooked potato on top
and if you think having bread and
potatoes weird
alright Fiona try it really nice and a
little extra parmesan on top like that
and then my little trick if you get some
rosemary sprees like that put some olive
oil over it
when this roasts on top of the pizza it
is insanely insanely insanely good one
humble Rascher of smoked pancetta or
bacon just pick little tiny bits off
I’ve talked like shifts students even
the old man out on make proper rude boy
styling pizza and they make it perfect
and then they kind of finish doing it
and then they walk off then they look at
it and you can see all the thoughts
going through their head I put a bit of
pineapple on that a bit a chicken tikka
masala sorry I just put all of that on
it look at that that’s beautiful look at
that don’t do it hold yourself back the
key to truly authentic pizza don’t put
too much topping on top that’s got
literally two and a half three minutes
but when it’s golden
or serve it up guys look at that
bubbling it’s got character
it’s crispy I’d love to give you a bit
let’s have a little try beautiful have a
go happy Pink’s are making take care if
you love this hit the thumbs up button
take care guys bye
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