The right ingredients, craftsmanship and attention to detail: That's all it takes for one of the most popular dishes of all. (clapping) For pizza baking we meet none other than the world champion: Francesco Ialazzo, in Ingelheim. He trained at the age of eight, with uncle and grandpa: I was always on Fridays ... Fridays and Saturdays after school I stayed with them, I worked with them, they had a pizzeria. I can still remember my uncle putting a small ladder in front of the oven so I could turn the pizzas. And when I was twelve, after school, I was always working with the family. In order to learn the craft perfectly, he went - of course - to Naples, where he trained for three years to become a real pizzaiolo - i.e. pizza baker. So: We are now making our Neapolitan dough. For a Neapolitan dough we only need four elements: flour, yeast, sea salt and water. We weigh the whole thing. Namely ... we now weigh a kilo of flour. That's enough for six pizzas. His flour comes directly from Italy, but he will always give us tips for German hobby bakers. Flour 00, German flour 405. So, we have almost a kilo here - there are still a few grams in here. (Thuds) Yes. So, a kilo of flour. Then we weigh... 650 milliliters of water, that's a bit too much. Every gram and every drop counts. The 65 percent water is part of an exact calculation. Because the proportion of water in the dough, the so-called hydration, later decides whether our pizza will turn out well or not. Then we have ... five grams of fresh yeast. You can also use dry yeast at home, then half, that is, for example, five grams of fresh yeast, 2.5 grams of dry yeast. And then 32 grams of sea salt, to zero. Today is rest day. on a normal working day he makes 400 to 500 pizzas in his pizzeria and leaves nothing to chance. Do you always have to use flour and water, always the same ... Do you have to calculate everything so that you have the same result, result. So, then we have everything, you don't really need more. We'll start with water. So 650 milliliters of water. Is there anything that should be taken into account? normal water. I always leave a bit of water here, because then we have to release salt. So now let's start with yeast, five grams of fresh yeast. Let's dissolve in the water nicely. So don't just throw it in! Let it turn a little more so that the yeast can dissolve better. (Loud machine rattle) We stop the whole thing and now we want with flour ... et voilà. ( Clank, clank ) It's important to get everything out because of hydration. And now let's knead again. (Loud machine rattling) So the whole thing has to knead for at least five minutes and then salt comes in. (Loud machine rattling) When kneading you should keep an eye on the dough. And every now and then the machine needs a little support. So, let's get our hands in the corners a bit. Then knead the whole thing better. So. (Loud machine rattling) It's getting slow, the consistency. Consistency, as we shall see, is the be-all and end-all of a successful pizza dough. (Loud machine rattling) Again a bit into the corners, we have to take all the flour. And the whole thing takes as long as it takes. Even a world champion has to be patient. (Loud machine rattling) There . Now salt is coming in, 32 grams of salt, sea salt. (Loud machine rattling) In order to dissolve the whole thing better, water always comes in very slowly. (Loud machine rattling) Never pour all the water in, because it's possible that we made a wrong calculation because of the moisture, and you can tell that from the dough. Experience plays a major role in his calculations. Because the dough is also influenced by the temperature and humidity in the room. That said, the conditions, even in his pizzeria, vary depending on the season and the weather. (Loud machine rattling) And everything is never simply stirred together, the order of the ingredients should be observed. This is important because the salt can never come into direct contact with yeast. You either put the yeast at the end or salt at the end. So never together, because otherwise the yeast will not have the right function. So: Then we make a bit, a touch of olive oil so that the dough doesn't stick. (He breathes loudly.) (Chattering) So. The machine just did the preliminary work. From now on, real manual work is required. We're going to edit the whole thing to make it consistent. For the consistency, the dough should not be handled with velvet gloves. Later it will even smack you. How do you know when it's good? You can feel it because it no longer sticks to your hands. And it has its consistency. I can always tell, yes? That's my consistency. Then I can knead something again, let it rest. The dough must now rest for 30 to 35 minutes at room temperature and covered with a damp cloth. For example, if you say, "Okay, I need half today and half tomorrow," then you can work on half today and portion the rest in the fridge, leaving about 24 hours of rising time in the fridge. Well, now we have San Marzano here, they are special tomatoes from Naples, they are oblong, they are sweet, a little bit sweet. And those who belong to the "Pizzaioli" community, the Neapolitan pizza bakers, don't just use the old, high-quality variety in any way. They have strict rules that want us to chop up the tomato sauce with our hands and not puree it because if you puree the seeds, the whole tomato sauce will turn bitter. And that's why we always do everything with our hands in the morning. And only salt and basil go into the tomato sauce. There is now more tomato sauce in the bowl than we need. That's three kilos. And that would be enough for how many pizzas? Yes, 90 grams, 100 grams per pizza. I think around 30, 35 pizzas. Except for the marinara, the marinara needs more tomato sauce because it doesn't have any mozzarella. Otherwise it will get too dry in the oven. So more sauce on a seafood pizza. But today world champion Ialazzo shows us how sophisticated a simple Neapolitan pizza - a margherita - can be if the ingredients are really good. You can really taste it when you eat the pizza. You can also see the color of the San Marzano, it's a nice red. The dough has now rested for about 30 to 35 minutes. Now we can see the whole thing. So, you can see, slowly ... he's already ready to portion the dough balls. 280 grams. We can weigh the whole thing. Tick olive oil again so the dough doesn't stick to your hands. One serving should weigh exactly 280 grams. Because every "ball of dough" becomes a pizza and the pizzas should all be the same size later on. You can also work this on the table at home, slowly... It will be like a ball. Close from below. And don't sit too close together. We have our six balls of dough here. Cover again and let rise at room temperature for 6 to 8 hours. Then it's ready to be processed and eaten. In the meantime, let's take a look at the awards Francesco Ialazzo has collected over the decades. The native of Mainz, of Italian descent, proceeds with German thoroughness. Even at the 2021 World Cup, which took place in Naples of all places, he left nothing to chance. I also arrived in Naples a week earlier, rented a small room in a pizzeria there, yes, I also did a test there. I measured the outside temperature, room temperature, the pH of the water, flour temperature. I wanted to bring the same dough to Naples as in Ingelheim. And they were also a bit sad because someone came from Germany and they won practically all categories, which almost never happened. I say almost never, but it never happened. But such a World Cup is not his biggest challenge - it's at home in Ingelheim: Ialazzo's wife comes from Naples. She notices immediately when I have changed something in the dough. If I bake at a different temperature, she already says: "Darling, have you changed anything?" We've been together for 20 years, she 's really testing, she's the only one who notices it straight away, she and my children. Before he continues with the risen dough, he prepares the worktop so that as little as possible burns later. We use durum wheat because durum wheat does not burn as quickly as wheat flour because we work with high temperatures. So. You can see it down here, nice little bubbles, the dough is already ready. But the perfectionist prefers to check that too. I'm doing the test now to see if the gluten has reached its point. You have to open it very carefully, very thin in the middle. N / A! You can see that there. Et voilà. Time to check out the stone oven. It has to be properly preheated, otherwise all the calculations and preparatory work would have been in vain. Then you always need a good temperature, the right temperature, because we can make the best dough in the world, but if the temperature isn't right, then we have a different product, and that's very important. It is also very important that not much time elapses between shaping, covering and baking. We have Antonio Selecino here, a pro pizzaiolo from Naples, who is also a pro at making pizza, Neapolitan pizza, and now he has to help me with the oven, because this has to be quick, okay? Some durum wheat on the table. We slow things down a bit, also for the spectators. We're slowly forming an edge. As you can see, the dough is pretty fluffy. Still missing one or the other slap in the face - Italian Schiaffo. Yes, Schiaffo, one, two and three. The bottom should be flat, the rim should later be three to five centimeters high. Well, then we already have our pizza here. Then come the San Marzano tomatoes, about 90 to 100 grams. Not to the brim. So. I always make a tick of Pecorino. Tick basil, before and after baking. Olive oil is here. And of course our little buffalo mozzarella. And of course the mozzarella for this real Pizza Napoletana comes from Naples. Only with him are the Italian national colors complete. So, the pizza is ready now, Antonio? - Yes. We slide the pizza onto the shovel because sometimes there's a little bit of durum wheat flour underneath, if we don't do that we pull it all off and then we bake it in the oven. The pizza can now remain in the oven for one and a half to a maximum of two minutes. That means: watch out! Because there is a simple rule for baking: very short and very hot. So the top brick is 450, 460 and the bottom brick is 360, 370, so we're baking in the direction of 390 degrees. And what do you do if you don't have an oven at home that gets that hot? That's not bad. Then you can let it preheat for 40 minutes, let it heat up with a firebrick, and then you can put the pizza directly on top, yes. I think it takes 15 to 20 minutes at home, with 250 degrees. Of course, it will be a bit crunchier and drier, but it also tastes good. And off. So the pizza is ready. He didn't stop the baking time. How does he know that the pizza is just right? On the edge, the edge has gone up here. That's what I meant. Crunchy and pretty fluffy. I always put a little buffalo mozzarella in the middle. Basilica. Tick olive oil. This is the margarita. So, now let's take a look inside the margin. Un rullo. Maybe you can see it better from this side. There are these structures that I meant. It's nice and fluffy, high enough, crispy, but nice and soft. When it gets cold you can eat it folded, or you can slice it, or eat it with a knife and fork. In Naples they even have a mini version, they sell it on the street, they sell it folded, you just eat it like that. And just like in Naples on the street , world champion Francesco Ialazzo also tries out whether his pizza tastes like everything that makes an original Neapolitan pizza margherita. Can you give me a napkin too? I fold them a bit like this. mmmm You can taste the San Marzano, buffalo mozzarella. A dream, wow! The dough, basil and olive oil. good, right? If you liked this "craftsmanship", then write us your opinion about the film in the comments and don't forget: Subscribe to the channel! SWR 2022
