Making Authentic Pizza At Home (2 Ways)

we've done many a pizza on this channel some of the most legendary but today we're making the king of all pizzas [Music] [Applause] [Music] okay so today we're making neapolitan pizza instead of just doing that i thought well let's take two traditional pizzas put them together and see if there's a true winner it's gonna be a traditional neapolitan pizza margarita and a traditional roman pizza there are many kinds but one specific kind battle it out when it comes to a proper italian pizza there is no corner cutting because if you cut the corner then the italians they cut you they're probably watching right now thinking like what's he gonna do better that presents a major challenge how do you do it at home is it even possible and that's where today's sponsor uni comes in if you're at all into the cooking space and you watch cooking channels or you're into food or whatever there's i don't see how it's even physically possible that you've never heard of an uni pizza oven it is the answer to all of your home pizza oven questions you ever had i know this is sponsored but i've cooked in a lot of different ovens in my career and all i have to say is this is genuinely the best home pizza oven that's not like gigantic in a massive dome that takes up like 500 square feet of space that makes the most beautiful perfectly cooked neapolitan pizza i've ever had and it goes beyond that you can cook vegetables and all sorts of things in it but today we're talking about neapolitan pizzas so with all that said let's make this shall we okay we're gonna keep this a clean organized firm yet delicate fight not sure if that's even possible so we have two italian pizzas here a classic neapolitan pizza done as close to tradition as physically possible but within the home and a roman style pizza but wait not just any roman pizza specifically pizza altario italians how's that huh pretty good get a rating very nice either we have smiling italians or they're already in the comments yelling at me thank you let's begin with my personal favorite neapolitan i need everyone to just take a step back and listen up brother there are rules here let us consult the holy book the pizza number one the sauce must contain san marzano tomatoes number two the flower must be type zero or double zero number three it must be cooked within 60 to 90 seconds at around 800 fahrenheit let it be known this isn't even close to all the rules but we also don't have our entire lives to write them all out but we're going to stick as close as possible to these rules while at home so first let's start with our dough which is the foundation here start off with 512 grams of filtered water heated exactly to 95 fahrenheit and you see how i said exact i mean exact papa no kiss if you know keep exact numbers so to your water you're gonna add three to four grams of instant yeast if it's more warm and humid in your area then go with the lower number in yeast sew that together and let that sit for five minutes then in a large bowl add 800 grams of double o tepo flour followed by 16 grams of fine sea salt mix that together with the flour until incorporated into your flour add all of your water and mix by hand yes you want to touch the dough to create the connection of human and pizza mix that just until a shaky dough forms in the flour is fully hydrated cover with plastic wrap and let it rest at room temperature for 20 minutes from there you'll remove your dough from the bowl place it on a work surface give it some good old slap [Music] oh you don't know what slap and folding is it's actually exactly what it sounds like you pick the dough up you slap the bottom of it down then throw and fold it over itself then repeat that by picking it up not from the sides but actually front to back like this and then repeat the slap and fold motion for about one to two minutes or until the dough starts to turn smooth transfer that back to your bowl and rest for 15 more minutes then you guessed it brother once again slap and fold for one to two more minutes or until the dough is very supple and hardly sticks to the counter roll it into a top ball grease your bowl with extra virgin olive oil and place it back into the bowl cover completely with plastic wrap and i mean if you're neurotic like me then really you want to cater wrap this now place in the refrigerator for your dough sun to have a beautiful slumber for 14 to 18 hours this is essential in developing additional flavor in the dough but could transversely be done at room temp in about four to six hours once your little man has had a good night's rest give him a kiss then punch all of the air out of him leaving him deflated and ready to shape into what you desire not what he desires just kidding his life goal is to become a neapolitan pizza to keep things exact you're then going to divide your dough into five even pieces which should be really about 250 grams each then squish out any excess air fold the sides to the middle flip it so it's seam side down and then roll it in circles on the counter keeping constant contact with the counter until you get a medium ball place that into a proofing box or rimmed baking sheet that's dusted with flour and repeat with all of your pieces of dough be sure to leave at least one and a half inches of space in between each ball to account for spreading when they now cover that with its lid or another inverted rim baking sheet and let that proof at room temp for three to four hours or until they're easy to stretch and maneuver and very lightly puffed while those are proofing let's quickly make our sauce very simply you'll need one 24 ounce can of proper peeled san marzano tomatoes or fresh ones if you can get them blast if you can take them out of the can and lightly squeeze out their excess water out over a sieve set in a bowl add all of your flesh ah that's tomato flesh two food processor along with two cloves of garlic and two and a half tablespoons or 35 milliliters of extra virgin olive oil process that until extremely smooth season the taste with salt in an optional light pinch of sugar to mellow the acidity blend that in then just pass through a fine mesh sieve or xinhua really be sure to push out as much of the pulp as you can leaving only the seeds behind otherwise you'll just have tomato water then there you go that's your fresh tomato sauce for the cheese you just need buffalo mozzarella but if you want to get specific anything from campagna will likely be ideal and if it's super moist then drain it on a paper towel to you know get that moistness to calm down brother all right before you shape your pizza you're going to preheat your pizza oven here i'm using the brand new uni karu 16. pick your fuel of choice you want to do whole wood then pop in your wood light up and let her rip you want charcoal cool toss those bad boys in and let hell fire rain down upon it or if you want to be mr scientist and fully control the temperature then connect it to a big fatty propane tank and get it pumping whichever fuel option you want is up to you but whatever you do just let it pre-heat for 15 minutes until it reaches 800 to 850 degrees fahrenheit yes it's that quick and the chances of you getting that in a home oven is virtually impossible unless you develop some kind of rig that allows it to reach a temperature like that but i'm pretty sure if you do that the fire marshall now once your oven is piping hot snack a dough around and place it on a generously floured pizza peel flour the top of your round and then using your fist punch it down leaving a very thin border that's slightly thicker than the rest and once you're done drip the dough over closed fists and stretch and turn by hand repeatedly until you get about 10 to 12 inch circle from there top it with just a couple tablespoons of your fresh tomato sauce spread it around evenly followed by a few pieces of torn mozzarella and a few leaves of basil all right here they come oh josh you can't go shut up i've seen it done both ways literally in italy and you can debate all you want in the comments but this pizza cooks in 90 seconds or less and the flavor can still contribute greatly but if you're that worried you can always add it at the end for the freshness of its own flavor it's basil okay relax from there carefully open up your uni slide it in close the door and let it cook for 30 to 45 seconds or until puffed and one side starts to get some char then quickly turn it 180 degrees close the door and let it cook for another 30 to 45 seconds for an evenly lightly charred pizza to emerge steaming and gleaming once you've pulled it out hit it with a light drizzle of extra virgin olive oil and optionally a light sprinkle of flaky salt and fresh cracked black pepper and that is your pizza simply repeat with the rest of your dough and now you can enjoy the most beautifully blistered puffy and luxuriously aerated pizza so good that angels will sing cry just for you and that pizza okay we got that out of the way so now we just need to worry about mr roman surprisingly easier start with 432 grams of warm water around 95 fahrenheit and whisk in seven grams of instant yeast place it to the side then in a large bowl mix together 600 grams of bread flour you can do double o tepo but red flour actually works better here and 12 grams of fine sea salt now once your yeast is bloomed whisk in two tablespoons or 30 milliliters of extra virgin olive oil and then pour all that into your flour mix then it's the exact same mixing method as before mix by hand till just shaggy cover and let rest for 15 to 20 minutes by the way resting period important don't try and skip it papa no kiss all right anyway slap and fold rest 15 minutes slap and fold again then cover and place in the fridge for 14 to 18 hours see what i'm saying it's easy the next day get yourself a good old-fashioned baking sheet coat it generously with olive oil then dump your dough which has been degassed not like farted but you know you punch it punch it down that's de-gassing anyway gently spread it out as close to the edges as you can it will resist a little bit just keep trying it'll get there cover that with another inverted baking sheet wrap tightly with plastic wrap and proof at room temperature for two hours and while that's proofing let's make our sauce and toppings oh also preheat your oven to 500 degrees fahrenheit because it's gonna take some time to get hot who's this dunking for the sauce you're gonna add two ounces or 56 grams of diced pancetta full of a tablespoon or so of olive oil in a medium saucepan heat that over medium heat there's a lot of heating and mediums going on right now once that starts to render its fat out let it cook stirring occasionally for about two to four minutes or until your pancetta is brown and quick then add four cloves of thinly sliced garlic saute that for about a minute or until toasted and golden brown optionally you can toss in a teaspoon of red chili flakes if you need a little bit of spice smooth it in and let that toast then add in 1 24 ounce can of crushed san marzano tomatoes stir that together bring it to a boil then lower the heat to low and let that simmer for 5 minutes or until slightly reduced season a taste with salt and a small pinch of sugar to curb the acidity then stir in 4 tablespoons or 60 milliliters of extra virgin olive oil and that right there is a knee slapping good time of the sauce now since this pizza is a big man we're gonna do three different toppings on one pizza a mushroom onion topping a plain cheese topping which is the base i guess and a pepperoni for the mushroom topping it's real simple start with six ounces or 170 grams of button mushrooms cut those into eights or quarters depending on their size in a large skillet add just enough vegetable oil to coat the bottom of the pan entirely heat it over medium high until ripping hot then add in your mushrooms cut side down trying not to overcrowd and let that sear for about two minutes or until deeply browned give them a toss let them continue to cook until soft then season your taste with salt and black pepper and that's your mushroom now place those in a bowl clean out the same pan heat it back up over medium-high add another tablespoon or so of oil and add in one rough diced onion saute that for four minutes or just until softened season a taste with salt add to your mushrooms then to that you're gonna add one teaspoon of finely chopped fresh thyme leaves tossed together and that's your onyo mushroom for the pepperoni well you just need to slice pepperoni it's not that crazy okay it's not rocket science it's uh it's pepperoni science okay you should know that by now and if you want to be a real g of course you'll slice your own pepperoni and you'll slice her nice and i went just under a half inch for each of my slices what can i say like i'm chunky now last of all is the cheese mix you'll need about two and a half cups of grated low moisture mozzarella and three quarters of a cup of fresh grated parmigiano reggiano i think that was my best pronunciation of that ever it's pretty good right can i just get a round of applause please just make me feel good about it now toss those together and you have a cheesy man now let's say you've got your proof dough nice and you've got the sauce plus toppings oh nice dude now you are allowed to assemble first take your dough's top off hit it with a nice generous layer of sauce spread it around to coat the dough evenly you will likely end up using about three quarters of your sauce the rest you can keep in the fridge for your pleasure it's a papa pleasure if you will from there let it rain a torrential downpour of cheese to your heart's desire across the entire pizza leaving a slight border then hit a third of the pizza with your onyo mushroom another third of it with well nothing because it's just cheese in a third with your pepperoni which is arranged generously now pop that into your oven for 20 to 25 minutes or until the cheese is deeply browned and caramelized oh we said burn josh no okay some parts are a touch charred all right but we want the cheese deeply brown is there a problem with that no it just means a little bit of quiff kind of like a nice lasagna now optionally you could top your onion mushroom with some frise and fresh shaved parmigiano-reggiano but that's up to you this finalizes our second and last pizza which will it be the famous classic neapolitan or the roman altalio you know for the party people one is a little more upscale and one is meant for a crowd so let's taste test this bit and see if there's a true winner it's hot in here it's hot outside and it's hot as in that uni oven thank you yeah i was going to say the same thing it's funny because the pizza speaks for itself good lord the bottom's charred the outsized chard a little bit of acidity just the smell you know your brain your caveman-like mind goes this is yummy put it in you so he will and just a quick oh my lord look at this crumb structure here we go let me just stop myself for a second here i feel like i've been transported to a terrace in italy i wake up and then i'm like oh i'm in houston but hey this pizza brought me to a moment of bliss and that's because of that precious oven now neapolitan pizza aside let's talk about the roman style pizza now there are many different kinds of roman pizza we went with the al talio not the best pronunciation okay pepperoni a cheese and whatever this is i kind of want the onion one that's pretty blessing too this is a totally different experience crunch of the crust ultra rich deeply flavored it like punches you in the face you taste it and it tastes good and then i don't know where the flavor's just like you're dead you die but then the flavor of being so good brought you back to life so you died then you were resuscitated by the killer and then the killer was like it's okay you're okay and that was the experience okay so weighing the two different pizzas okay what's it gonna be is there a winner the answer is a no there's not a winner they're completely different pizzas and they both deserve the righteous respect that they are owed what's the choice here which one do you go with obviously this is gonna be my favorite choice neapolitan pizza's been my favorite since i was a child for those who just have a home of and you can also just do this okay if you don't want to spend the money on a ticket to go to italy um is it the same as going to italy no but it will transport you to a terrace you want to know what's plump puffy and slightly charred yeah i bet you're confused now b-roll [Music] all right guys and that is it so before i say anything i just want to say a quick thank you to our sponsors uni for helping us out with this video and of course partnering with us and giving us this beautiful oven it's a multi-purpose thing man you choose the gosh darn fuel you make your own thing pop the paints in there throw some broccolini in there got a goddamn mail now these two pizzas battling it out together a true winner it's hard to say i don't know that there really is a true winner it comes down to what you want in that moment but if it was me i'm probably always going to go for a neapolitan pizza it's the most visceral of an experience i feel like the other pizza's more of like you know a party pizza you're with your homies you're like oh i have a little bit of pizza square i mean it's so fun look it's in a square i can cut it with scissors and there's so much it's so voluminous you see where i'm going with this they both serve their purpose there isn't one that's better than the other they're both perfectly delicious but it's up to you to make this pizza and find out for yourself so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time sometimes i feel like i'm talking and nothing's actually happening like i'm not thinking of anything in my brain there's just words coming out of my mouth which i don't fully understand [Music] you

Channel: Joshua Weissman

Views: 4,784,201

Keywords: sat bawl pro, joshua weissman, Neapolitan pizza, charred crust pizza, pizza oven, pizza oven recipe, ooni recipe, ooni pizza recipe, italian pizza recipe, traditional pizza, how to make pizza, pizza, homemade pizza, best pizza recipe, how to make the best pizza, pizza dough, how to make pizza dough, best pizza dough recipe, joshua weissman pizza, making pizza, pizza sauce recipe, best homemade pizza, homemade pizza recipe, ooni pizza oven

Id: _jOMIdietUQ

Length: 15min 45sec (945 seconds)

Published: Wed Sep 01 2021