How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

this is the most authentic real margherita pizza you ever had in your life looks fantastic thanks to this man are you ready to learn how to make pizza margarita with lucho [Music] margherita [Music] [Laughter] hi and welcome to the enchantress playlist oh yes we lose just play today we're here at lucha pizzeria learning how to make the most authentic the most real napolitana margherita pizza no margarita margarita is a cocktail yeah we're talking about real neopolitan pizza which is called margherita pluto is a pizza euro from naples grew up in naples yes i was born there grew up today i came here when i was 21 so i've been here for 17 years i was probably the first one to introduce the australian market the margarita pizzas please show us sure let's start so now we we're going to make the the dough for nebologen style pizza we got four main ingredients 600 ml of water 30 grams of sea salt 2 grams of fresh yeast and 1 kilo of chinguesta journey double zero flour so one of the the first step to do is to dissolve the salt into the water so once the salt is well dissolved we add a little bit of flour usually let's say 10 percent so once the flour is uh dissolved this is the time where we had a fresh east and we're talking about one gram of fresh yeast and that's when we put the fresh yeast in it into the mixture at this stage we had the remaining of the the flour gradually slowly slowly we had everything and as you can see slowly slowly we're getting to the right consistency here so at this stage once the dough is forming you can put the dough on on a bench on a wooden bench or whatever you have and that's when the process from a kneading start the knitting process is quite important because you want to make sure that the clothing together with all that ingredients they all combine together okay so the end product should be something uh soft and elastic to touch that's the end result that we want to achieve this type of dough is 24 hours fermentation so we live our night for we let it rest for let's say 18 hours and then we we we make the pizza bowl and we let it prove for another four to six hours and that's you're gonna get 24 hours fermentation so luja you've been doing this for luck since you were a little boy yeah you feel the pain now your arms your back absolutely absolutely but you know never give up never give up of what you believe and never give up of your passion hello baby oh yeah hello baby what's his name margherita oh it's a beautiful girl all right nice here we go perfect let's make a margarita oh lucho look at that and so oh yeah oh yeah which one are we gonna pick now that's the question which one let's get this one i'll pick this one this one okay let's get this one so after 24 hours that's what you get my friends absolutely so we need to use that right it's always interesting now you know what let's pick your one yay so we use the palette yeah we always use a bit of flour ah beautiful she put the pizza on top nice look how soft oh yeah it's quite soft here so that there's more water and flour in here that's quite nice too you can see that it's very very stretching it's already stretching on my head there are not much movement here oh my god look yep there's not much to do wow okay so basically uh this is the time where we stretch the dome basically it's all hand stretched we don't use any rolling pin we start from the bottom yeah so starting from the bottom we go all the way up and then when we all the way all the way up we leave one centimeter of age yes and then we turn the pizza upside down and again starting from the bottom we go all the way up so what i'm doing here i'm pushing old a from the bottom and when i go to a lot leaving once in the middle of edge that's where the air goes yeah so basically i do this basically a couple of times okay and again i repeat myself i start from the bottom and i go all the way up and this is basically a few movements once the dough is very soft and elastic to touch it's quite easy to stretch it we start from obviously the san marzano tomato sauce and what do we make that's a marzano what is that basically the samasana tomato sauce it's a kind of tomato that grows in the vesuvio area yeah so we don't add anything into the sauce or part of the salt and the basil we don't add any oregano or garlic so the next step is to add the fjordi latte mozzarella okay so basically how much how much of it uh 80 maximum 100 grams oh yum yes all right it's a kind of what's a kind of cheese that is suitable for pizzas buffalo mozzarella buffalo mozzarella absolutely you can use the buffalo of your latte absolutely we had a bit of romano cheese okay no parmesan romano which is a kind which is more salty yeah a sprinkle of cheese and some basil fresh basil leaves beautiful into the pizza you put the basil before you cook it okay now actually put the basil there are there are many ways to do it some people like to put it before some people like to put it after because we already put basil into the sauce we put it after and then after that a nice drizzle of extra virgin olive oil that's it nice generous amount generous amount who is margarita is basically this pizza was dedicated to the queen uh margarita that's why that's right this is the history of nables this is the queen margherita this is the most respectable respectful pizza food around the world yeah thanks can we cook the queen absolutely we can go in the high in the kitchen and we can cook the pizza and taste it of course we're talking about a lenia the wood fire ham and the guys neoliberal style treats they are they need to be cooked with really high temperature yeah we're talking about 450 degrees at and you know it only takes 90 seconds to be cooked so um at this stage we're gonna put the pizza on a shower okay or pizza peel there we go bear in mind that the last spot down the bottom is the uh it's extremely um hot yeah it's very important also to know the temperature in the oven every single spot in the oven has a different temperature you got to lift it up one ear of the pizzas to make sure that the bottom is not getting burnt yeah so once he's ready we're gonna pull it out a little bit a little twist and turn back into the same position five seconds like this and the pizza is ready to go ah yeah yeah oh yeah oh yeah it's a perfect margarita this is you can see that the dough is nice and fluffy nice beautiful color on top the dough is soft but fragrant in the same time so lucho what do we have left to do now basically and so the last step to do is to cut it and to heat it and i'll show you how to heat it oh you're going to show me how to eat it yes okay you don't think i know how to eat it no it's nothing to do with the belly there is a technique how to eat an airborne style pizza yeah absolutely you see that the little vine of a black it's not burnt it's it's normal yeah the amoled and pizza has to have a fluffy edge around one centimeter maximum two of um age around another thing of on a rolling pizza sometimes you see that the mozzarella is burnt yeah it shouldn't burn the mozzarella should not burn on the pizza yeah and some mozzarella shredded mozzarella it's quite chewy this is not chewy these it's quite melted and as you can see it melts it is melted and it's not burnt yeah that's because of the moisture that is inside of the cheese this is the favorite part of the video for me absolutely so this is because this is soft and fragrant only one thing we don't have to do is grab the pizza like this ah because because it flops everything that's right so there is a special way to eat it so basically we need to fold the pizza yeah so we do one so we fold the ears one two two look oh yeah and this by here is has a lot of flavor in it what's the name in the bottom of this portofon um beautiful the margarita it's so good it is good thank you so much for lucho from nujo pizzeria thank you so much for watching this episode we will see you in the next vincenzo's plate video recipe eurasimanja today i feel like a king because i'm eating the queen [Laughter] [Music]

Channel: Vincenzo's Plate

Views: 715,388

Keywords: pizza margherita, how to make pizza margherita, how to make margherita pizza, neapolitan pizza, margherita, pizza, margherita pizza, margherita pizza recipe, margherita pizza italian recipe, where is margherita pizza from, how make pizza margherita, classic pizza margherita, authentic pizza margherita, italian margherita pizza, pizza margherita recipe, how to make pizza dough like a pro, naples, pizza margherita napoli, pizza chef, neapolitan pizza chef, vincenzo, vincenzo's plate

Id: xKDnD8sJsuY

Length: 11min 27sec (687 seconds)

Published: Sun Jun 14 2020