Hello everyone, I'm Gao. Earlier we made an entry-level pizza,
today we will make an advanced version.
The two most important factors that affect the texture of a pizza are: the fermentation of the dough, and the temperature of the oven.
Let's look at dough fermentation first.
Mix flour with a little yeast and water.
I use all-purpose flour that is high in gluten. You can use high-gluten flour, or special flour for pizza.
Ferment for 1-2 hours at room temperature.
Then put it in the refrigerator overnight.
the next day.
Gluten is well formed.
I will ferment my dough for a total of 72 hours. But you don't have to stick to the number of the hours.
You can only ferment for 24 hours.
Or 96 hours of fermentation.
As long as there is one long and low-temperature fermentation process.
Add salt and dry flour.
Usually this long fermentation dough has little bit yeast and lots of salt.
Mix the dough with your hands.
Rest the dough for 10 minutes.
Then knead the dough smooth, takes about 1 minute.
Cover with plastic wrap and continue to refrigerate overnight.
The third day, 48 hours later.
cut into 4, and round each.
Long-fermented doughs generally do not stick to plastic.
If you have a plastic box, you can use one.
Or you can line a baking sheet with plastic wrap.
Once again put in the fridge overnight.
On the fourth day, the dough is taken out of the refrigerator to return to the room temperature.
until there is a slight growth in size.
This is the end of the dough fermentation.
Let's take a look at the toppings for the pizza.
This is a San Marzano tomato from Italy, and it has a very rich flavour.
It can be used directly as a sauce.
If not, use your favorite pizza sauce instead.
Fresh mozzarella cheese.
Basil leaves, olive oil, parmesan cheese, black pepper and salt.
Toppings are ready.
Let's look at another factor that affects the texture of pizza: baking temperature.
First look at my oven settings.
Put the pizza stone on the first rack, or the second rack.
The stone is about the width of a palm away from the heating wire.
A second stone underneath is to increase the height. One stone is enough.
Preheat to the highest temperature of the oven. My oven is 550F.
After about 20-30 minutes, when it reaches the temperature, turn on the broil function for ten minutes.
How to get a home oven close to or at the temperature of a professional oven.
was the biggest challenge in baking this pizza.
At this point, we can finally make pizza.
Take a dough.
Toss in Durum flour. You can use cornmeal or plain flour.
Start pressing from the middle with your fingers. Press the air bubbles to the edge.
If there are large air bubbles, they can be torn.
Then push its boundaries a little more clearly.
pick up. Gently fold your fingers together and pull the edges of the dough with the back of your hand.
Pull along with the force of the gluten, and then rotate.
Don't pull the middle, otherwise it will be very thin and easy to break.
about this size.
Spread the sauce.
Put cheese.
and basil leaves. Just these three.
Pull onto the board.
fix it.
Put in the oven.
2 and a half minutes. The baking time is less than half the time we last baked a pizza.
The hotter the oven and the shorter the baking time, the better the pizza will be.
When it comes out of the oven and the cheese is still steaming, you know it's moist and soft on the inside.
Place on a rack to let steam go from the bottom as well.
You see brown and black spots on the dough, which enrich the flavour.
Then drizzle with olive oil, sprinkle with salt,
grate some Parmesan cheese, and finish with a little black pepper.
The toppings on the pizza, as you can see at a glance, are all sources of umami.
There is no more classic combination than these few ingredients.
2.5 minutes of baking time, it has a crispy crust and a structure of large bubbles.
break apart.
The dough inside is transparent.
You can see and taste the changes brought by long-term low-temperature fermentation to the dough.
After gone through 72 hours fermentation, and a very hot oven,
Plus a classic combination of ingredients. It will not fail you.
I'm Gao, thank you for watching. See you next episode ^^