Neapolitan Pizza Chef Reacts to MOST POPULAR MARGHERITA PIZZA VIDEOS

lucho you are the master of margherita pizza your video is amazing and everybody loves it on youtube but are you ready to watch this margherita or margarita pizza yes i am yeah i am so sorry for your lucho but i need to do this to you i'm so sorry my friend okay let's watch let's watch it i'm sorry [Music] hi and welcome to the enchances play with lucio's play an amazing napolitan pizza chef he's got two restaurants here in sydney and you must try his beautiful margarita pizza we got its video on youtube you can click up here and watch how to make the real margherita pizza the margherita pizza from naples and if you want to make the real margarita you have to make it the napoleon style the right way anything else you don't call it margarita maybe that's why people call it margarita because it's not an affordable style i said okay okay maybe maybe guys margherita no margarita margarita is a cocktail it is a cocktail so margherita margherita which is a queen we're going to watch your friend yo paisano from naples he's from naples gennaro gontaldo from amalfi this video was watched by 11 million people almost 12 million people can genaro make margarita he must he should i mean he's a great chef he's you like gennaro i'm a big fan you're a big fan no are you ready to judge him okay let's see what he does hi lovely people on foodtube i am in kojo i gonna make my own homemade pizza classic margherita classic margherita how does it look to you there that's his pizza yeah from domestic use yeah okay why you should go buy mac your own it's chippy and easy and it is delicious let me show you how now can you see the salt on here i'm gonna mix it the salt with the flour the yeast goes inside then you mix it okay so he's making the classic dough everybody's been making and he also uses a sugar i never use sugar in my dough yeah do you recommend people to use sugar for home domestic use when using electric electric oven there is nothing wrong to add a bit of sugar into the pizza okay i love my pizza you got it all together now with the palm of your ends in one side and you're holding for the other one you're probably he's a sense of humor yeah he's good he's a good character yeah and he's also jimmy oliver master that's right yeah are you folder you carve your own these are more genuine okay yeah i think gennaro is a truly like neapolitan even though he's from mafia you know like truly campaign or you know a political gender man it represents the original traditions yeah but let's see if you can make pizza like an apology now i'm gonna prove the doll okay first need a little bit of a semolina if you don't have a semolina semolina yeah you don't do that enables i wonder why he's doing that maybe he likes the flavor with the semolina and the bottom of the pizza okay so touch water start to move it as soon as his touch the flower starts to feed up i like his center [Laughter] that creates a hair oxygen goes pablo [Music] [Laughter] [Laughter] double the size because they're happy but then it needs to rest put a little flower top put a dab crop on and let improve at least two hours look probably a lot of people they do that probably because they think people don't have time wrong and do the right thing once again me personally i would never do it though that is really within two hours we do a lot of cooking class and i always say to my clients i say look if you don't have time to do it don't do it however when for example you wanna when you plan to make a pizza and you're planning to make a pizza on friday sunday yeah sunday night for lunch all right do the dough on the starter day yeah i agree i agree put the donuts out the day before i agree but i always also say you can freeze your dough so make a batch today you can freeze you can you make the bowls you freeze it two hours flour there's no way there is no way the pizza can grow two in two hours up there and that much it must be lots of easy he used a lot of this that's a lot i mean it's very fast it is very fast for the do you like his technique of pressing like punch in the middle to stretch it look our technique it's not an easy technique that you can learn one day like this you know what i mean that's his own technique okay so you can do that it's his kitchen it's his kitchen he does what he wants look at that okay now is a little hole here so don't try to stick it all right don't judge it so it's going to patch that hole take it from the side of the pizza see generous paisano he wants to be nice to janara then with your finger just press it so he's pressing the edges which is not what you do enables no so pressing the edge is pushing all the air that is into into the bottom up so it's not a good thing to do no it's not like a good thing or a bad thing it doesn't like probably the a um nice tomato or passata we'll do it on this particular one a flavor with the garlic is easy start from the middle why did he put the garlic in the tomatoes yeah maybe i don't know he likes the flavor of garlic but the margarita doesn't no no it doesn't need it doesn't have garlic drizzle without some little olive oil help to flavor the pizza you need the parmesan cheese yes that's a good thing i like to use pecorino i know you do too you like pecorino on the margarita yeah the traditional way is romano romano pecorino romano yeah okay nice mozzarella french pizza you need about 50 grams of mozzarella mozzarella do you need 50 grams it depends how big is the pizza the pizza basel break it it's nice that he's using all these fresh ingredients yes yes yeah he is nice yeah yeah yeah very mediterranean even the atmosphere where he is here little semolina on the pallets [Music] so that semolina helps for the pizza not to get stuck on the pizza peel yeah but even the flour helps for the semolina not to get stuck however less of flour you use and better it is okay yeah what i've discovered with the flour is that sometimes i use a bit too much flour on the peel and then i put it in the oven and it does burn at the bottom and i ruin the pizza so how can i avoid that it's a lot of people underestimate this step it is a it ruins everything [Music] you do need the flour only when you're kneading everything okay and then after that less flour you put it and better it is better it is okay especially when when you move the pizza from the bench to the pizza peel yes there you have to be very careful careful not to pour a lot of flour just a touch how can you avoid that maybe it does help rather than using a normal bench if you use a timber bench right the timber is because the door will last longer on the bench okay because you have to be quick by the time you stretch everything you have to be quick adding all the ingredients okay and move the pizza to the pizza that miracle will happen yes i i'm sorry but um i'm not really like the pizza yes it looks pretty bad you can see touch it with his fingers doesn't look upreading yeah look probably in his way you know probably just wants to just want to make a pizza just [Laughter] this is very rustic seven minutes or 220 in a standard almond in this is a buddha fire oven um probably at 200 degrees 220 degrees yeah you wouldn't need seven minutes maybe but it didn't say rusty yes yeah so maybe he's what he wants to achieve achieve okay he's using the timber flavor by having a rustic pizza pizza he's so nice to janello he's so nice you love janelle so much look at that the perfect it doesn't look like the same pizza size the edges look a bit different the tomato the basil on top the cheese the gotcha olive oil goes on love you you can put the salami you look funny it's funny because you know this pizza looks like bad um this is not bad not bad yeah um for the domestic use you know he was brave enough to use even the wood firearms really to a low temperature yes yes which gives a little bit of a nice uh timber flavor yes um yeah not bad not bad not bad are you ready this is my friend gordon ramsay everybody knows how much i love gordon ramsay and how much i react to his videos this is pizza this is his margherita pizza are you ready to watch gorgeous okay for the pizza dough add yeast to warm water put a tablespoon of sugar and leave to one side i've noticed all these people that are not pizza chefs have used the sugar and they use the yeast but they don't tell you how much they use none of them told us they should because how can you for the recipe if they didn't tell you the amount of ingredients i mean yeah i mean napolitan pizzas as chefs like you they use one gram which is like this much of fresh yeast you can use probably what a half teaspoon of dry yeast but this is a lot what you use now i mean you can make pizza for 20 people with that much gordon used yeah we want to know [Music] get your hands right in to bring it together at least is mixing with your hand which is good well done gordon mixing with your hands put back into the bowl cover and leave in a warm place to prove how long how long it's a mystery oh god tell us maybe they don't know maybe it will it doesn't know once it's roughly doubled in size knock any excess air out right he's saying once doubling the size it could be one day it could be six hours without much ease to use maybe four hours maybe one maybe one but why is he punching that now he says to get the water listen to this he says maybe he wants to do a double fermentation so let's see it knock any excess air out place back on your surface no he's not doing another fermentation so why did he punch this dough let's see it divide your dough into four balls and simply maybe because he doesn't want it because maybe not everybody likes to keep the a into the dough you know what i mean maybe he wants to get rid of the that's why it was a technique pizza is usually cooked in a seriously hot oven but this pancake method works brilliantly he didn't show us how long to rest a small dough how to stretch it he's not putting his face in this video so what is he doing why nine million people watch this video there's nothing to learn in this video am i right no i am i would do in a different way to be honest there's nothing to learn as the dough starts to bubble and the base turns golden spoon over tomato passata which is some tomatoes can you put tomatoes first when you when you put a stray in the pan well you have to wait for the bottom to cook because it's this base being just a piece this is just cooking the pizza without tomatoes yeah and then he's supporting the tomato by doing that and you get lots of bowls that's not right but plus i would like to see if the tomato is cooked if you put it after that's right and he's using like very watery pasada here very watery then simply transfer to a hot grill until golden and bubbly so the grill is like the broiler yeah the technique i use i said before because i like to cook my pizza five minutes base tomatoes take it out of the oven put the cheese oil basil on the top and then put at the top underneath the broiler yeah the grill which is doing the right thing yeah finished with fresh rosemary why did the raspberry you just can't get into it maybe he likes the flavor but why rosemary on the margarita can you enable to make margarita with rosemary margarita tomato sauce mozzarella basil so what is it with rosemary what can you call it we can call it margaritas pizza yeah let's see what he does next you are watching he wants to watch more oh my god you're so brave i love this classic combination but you can easily adapt it and add your own favorite topping for a perfect pizza in minutes i'm sorry but this video is called how to make margherita pizza so now why did you put rosemary and why is it telling me that you can put any toppings that you want look at the pizza lucio look yeah yeah yeah that's not a pizza yeah it looks like a flat bread with cheese on top that's right if you like watching the one more which is gonna break your heart or not really i'll just show you the first five seconds of when you tell me this video is from a channel called yummy treats it was watched by one million and a half people and it says how to make simple margarita pizza okay so i'll show you the first five seconds and then you tell me if you want to watch more or we stop it there i'll let it sit for water [Music] i think we should have stopped it warm milk half cup we stopped it there huh we stopped doing we stopped it there we stopped there so thank you so much i hope you guys enjoyed and you learned from the master please write a comment for lucho he deserves a nice comment because he is a master of pizza he's got two videos on my channel how to make fried pizza how to make margarita pizza so how to make margarita and how to make pizza the montana pizza friday so you will love luja so much he's got lots to share and we want we want him back on the channel right we will show us how to make pizza at home we will actually this is something that we will do probably next time let's do that we will show people how to make in a simple way a nice margarita we drink we eat the margarita and drink the margarita i'm confused now so thank you so much for watching we will see you in the next video no i need the pizza it's coming okay thank you vincenzo's plate see you in the next reaction videos thank you very much ciao and please come to have your lunch or dinner at lucho it makes amazing pizzas amazing pizzas but when you come here don't ask for margarita otherwise we're gonna bring them a cocktail that's right

Channel: Vincenzo's Plate

Views: 631,037

Keywords: neapolitan pizza chef reacts to popular pizza margherita videos, neapolitan pizza chef reacts to most popular pizza margherita videos, italian chef reacts to pizza videos, italian chef reacts, italian chef react, italian chef reaction, chef react to pizza, popular pizza video, pizza italian chef reaction, pizza chef reacts to pizza video, italian chef reaction pizza, reactions to margherita pizza, margherita pizza reaction, neapolitan pizza chef reacts to, vincenzo's plate

Id: 3tQyyAhLi0A

Length: 17min 9sec (1029 seconds)

Published: Wed Dec 09 2020