Hello everyone, friends of Italia Squisita! We're in Caserta, the city of the Royal Palace,
in the pizzeria I Masanielli. I'm Francesco Martucci
and I'll bring you into my world. We're here to discover the 'Futuro di marinara', an iconic pizza, the signature dish of I Masanielli. The idea of Futuro di Marinara is born out of my drive to experiment, my will of allowing those who sit
at the table to try a new experience. We'll start from the dough. Elio will show us how to start, the moment the pizza is born, to be able to replicate it at home
or where is best for you. We're in I Masanielli kitchen, and we'll start.
Here we have type 0 flour, with a protein level of 13-13.5, salt, yeast and water. The first passage we'll make is to dissolve the yeast in the water. Once the yeast is dissolved, we'll start adding water in the flour. We're adding half, and always clockwise and anticlockwise, we'll start incorporating. Every time
the water is completely absorbed, we're pouring some more. We're starting to create the mass, still coarse. You can continue. Now the dough is separating completely from the bowl, and starts taking shape. The last passage: we're starting to add salt. Let's say this mimics a bit the mixer. When we move to the counter, Elio keeps kneading until the dough obtains an elastic consistency
and will look smoother. Let's make sure that
there's no clumps, it's important. OK, here we're taking it and starting to shape our pat. We're taking some flour, so our hands won't stick. Our pat starts taking its shape.
After we create the mass, we're letting it rest for half an hour, then we're taking
it out again. In a bowl, like this one. After half an hour of rest, we're taking our dough again to fold it. Here it is. See how smooth it is? We're now placing it in its container, covering it and moving it to the fridge. 24-36 hours. It depends from the time you have and when you want to make it.
After these 24-36 hours, the dough will have doubled in size
and we can take it out to make our pats, it's advisable to do it 5-6 hours before we use it. We're taking our dough. I'm using re-milled semolina to stretch it. We're stretching it. We're moving it on a base
of parchment paper and we're placing it in a steam oven
for the first cooking. I'll see you soon. We're starting on steam, creating a structure. 100, at most 130°C, that allows to create this coat, cooking-like, on top. So after 10 minutes and 120°C, 130°C, we're taking the pizza out of the oven, and we're allowing it to
reach room temperature. As you open the oven, be careful, because as you can see, there's steam. So, after the first step, this is how the pizza looks like. We're frying it at a temperature of 180°C. We're obviously using an oil that is high quality. I chose Frienn by Olitalia, because it has a different
smoking point, and a feature of absorption of impurities that is different. So, we're frying it for 2 minutes in the deep fryer. Et voilà, Frienn by Olitalia is a high
oleic oil with natural antioxidants. Please, always use clean oil. We're giving it another thermal shock. OK, we're turning it. We're drying it. We're allowing some
of the steam to come out. After the frying, it will look this way. We'll have some browning. It's well dried.
We're preparing the toppings, which are very simple, within anybody's reach. A cream of roasted tomatoes. Caiazzana olive capers from Salina and wild garlic pesto, chosen as it is less sharp than normal garlic.
Oregano from Ischia and anchovies from Trapani,
which we're adding after the cooking. After we season the pasta disc, we're cooking it one last time in the oven. Pizza marinara from Caserta is different from the Neapolitan one.
The Neapolitan is made with oregano and garlic only, the Caserta one has capers, olives and anchovies. I have no problems cooking it either in an electric, wood or gas oven.
As you can well see, the oven has no flame, is low. We don't need the flame and usually bake it in an electric oven, but I wanted to show it to you in the wood oven,
as well. Pietro will finish cooking it. We usually call it 'drying'. The guys are used to it, but here the flame is not welcome in the oven,
we don't use much fire in the oven usually. It will take a couple minutes,
it's almost done. OK, place it down. Leave it this way. The pizza is done, Pietro
is going to take it out. Here it is. This is how it looks like after drying it. In this case we dried it in a wood oven.
We'll finish it with anchovies, adding them always after cooking it,
be careful. It's a pity to bake them in the oven, they'd fall apart. So we can taste the essence of the sea. Here it is. Futuro di Marinara. We gave it a very peculiar taste:
we have acidity, we have sapidity, we have sweetness, we have sharpness, we have crunchiness, we have creaminess, we have a bit of everything in a simple marinara. We're now cutting it and eating it, though. Such a nice noise. Come on, guys! A bigger one for you. Cheers!
- Thank you! Enjoy! Wow! All is left is to taste it and get a window on my little world. Infinite thanks to Italia Squisita, I'm waiting for you in Caserta, I'm waiting for you at I Masanielli
to try it, also made by me. For now, I made it for you, so you can try it yourself. See you next time, with the next video!
