So, we're going to make pizza
So, in order to do that, you need to make dough. One, in order to make pizza, you need a couple simple things
You want a piece of steel instead of a stone. You want a thin piece of peel
It makes it easier to keep that out of the oven a lot easier. And you need a digital scale
That's from the box off Amazon. You want to write all your ingredients out, because that way your dough will turn out perfect every time
You can't use a measuring cup for flour, because sometimes the cup will pass, sometimes it will lose
You're not going to have the same amount. So, in our cup right now, we have 325 grams of warm water
I have 15 grams of fine sea salt and 8 teaspoons of instant yeast
Once everything is involved, we're going to add 500 grams of double zero flour
I get this all from a company down in Pittsburgh. I order about 30 pounds at a time
They give me 20 flour for a few months for bread, pasta, pizza, and whatever else
So, once you add the flour, all we're going to do is give it a quick mix
You don't even need it. All you need to do is combine it, and it's going to be just a mass of dough in here
Just mix everything around. Make sure you get all the flour into the rough ball
Like I said, we're going to knead this out here pretty soon. So, this doesn't have to be pretty, and it's not going to be
And that's pretty much it right there. As much of a dough as you can, again, it doesn't have to be exact
And this is it. You see, this is a rough pile of dough. Basically, what we're going to do is we're going to let this sit for about 10 minutes
And then we'll come back and we'll knead it into a larger ball, which will sit for 2 hours
So, that's why we start with dough in the morning, because it takes about 8 and a half hours for it to do its thing
So, we'll be back. Okay, our dough has sat for about 20 minutes
So, our next step is we're going to take it out of the tub, put a little flour on it
Oh, I know what I'm doing. Let's get a little bit of olive oil in our hands. Or a sauce, whatever you want to call it
We're going to do the kneading for about 30 seconds to a minute. Into one big dough ball
It should be nice and smooth after you're done. And that's all there is to it
Now you're thinking, these stuff are going to take 8 hours when they go. Well, what's that sitting on
It's just for 2 hours. That's what I'm doing. And then after that 2-hour period, we'll take it out and divide it into 3 equal dough balls
Let's grab the dough. These are actually 3-5 pieces of the stuff. All kinds of puffing going on here
And you're thinking, that seems like a lot of work. Well, it's not really. In fact, I'm making 2 batches of dough for tonight
I'm going to be making 6 thin pieces. And then I'm also making a fusilli pizza
Which is even easier to make than the olive oil. So, this is about it
Look at it. It's all good stuff. I'm just making small dough balls
And there it is. Big dough ball. It's been sitting in there for 2 hours
I need to sit. I'm going to make some batches. I'm going to make some dough balls
And then I'm going to make a fusilli pizza. I'm going to make some batches
I'm going to make some smaller dough balls. 10 ounces an hour. It's a little different
I hate the cold. So, that's it. It's been 2 hours. And we're done
I'll see you soon. Welcome back. Are you still with us? I'll have to throw it in like a couple minutes
So, it's been 2 hours. And the dough is done. So, I've already weighed it
And divided it out into 3 equal dough balls. They're about 280 grams each
Like I said, I'm making several batches of dough. So, I'm making 6 pieces tonight
All I have to do now is make the dough balls. This is a simple process
I'm just grabbing the dough underneath. And pulling it forward. Over top
Turn it a quarter turn. Every time. And as you can see, this takes literally about 10 seconds or so
And it's a perfect ball. So, what you do is you're going to take a cookie sheet
Turn it over. And after you do this ball, you put it on there
Then we will top each dough ball with some flour. That way the cream bath won't stick to it
And it will tighten the cover. It's what's said. Cream bath. You'll realize while you're doing this, you can feel the dough start to get sticky in your hand a little bit
You can tell it's getting nice and smooth on top. That's where all the rich is
The recipe, of course, is written out. There's pictures on our website
Or ItalyandBjorn.com If you're a subscriber, please subscribe to our site. We're doing more videos
I already have some up there, actually. I'm doing these ones now. We also have our trips to Italy
Also other places like Norway and Sweden. It's just that easy. So, finish this up
Cover this part with cream bath. And then it will sit for 6 hours
Or until you're ready to start cooking. If it's later than that, that's fine. It doesn't matter
And then you're ready to go. So, when we come back, I'll show you how to hand stretch the dough. And that's the final process
Alright, see you soon. It's been 6 hours. The dough ball is ready to go
So, you have two options. I cook mine at 500 degrees for about 7-8 minutes on parchment paper
That way you don't have to use cornmeal, semolina, flour, or whatever agent you want to use for flying on off the pizza peel
You have to use a wooden peel. If you use an agent like that, it sticks a lot
It wraps the wood and it goes to metal. I just find it a lot easier to use parchment paper
It's not that big of a deal. You can also cook on convection base
Convection base will take a lot shorter. Probably about 3-4 minutes. Or about half the time
So, when you're doing your dough, do not use a rolling pin. Because all you're going to do is kill all the air bubbles that just formed over the last 6 hours
All you got to do is go around the outside and stretch it. As you can see, it's already starting to come down
Just want to make sure you don't take it too thin. Don't hurt the windowpane on you
If you want to throw it up here in advance, you feel free. At the end of the video, I will have just a little slideshow of the finished product
You can look at it. There's also pictures on the website. And this is basically all there is to it
You can stretch this out as much as you want. It should make at least a 12-inch pizza
It might be stretched a little bit to try to get a 15. It might be a little thin to do that, but that's up to you
If you want it a little thicker, just make it a 100mm. That's up to you
That's it. All you got to do now is put the sauce on it. Stir it in the oven
Are you ready? Thank you for watching. Enjoy. For more information, visit www.Flydreamers.com