*upbeat music*
Hey guys, salut it's Alex
So today we are making a meat-lover's special pizza
with Italian sausage, pepperoni and meatballs
*upbeat music*
In the last episode of the New York City Food Blog or the Flog
My friend Jimmy DiResta
Salut
made me a gift
and it's this bad boy
a pizza cutter made of two saws welded together in the centre
if you want to see the story behind this pizza cutter
hit the link now
To return the favour
I offered the guy to make him a custom made pizza
cause as my name , French Guy Cooking , doesn't exactly suggest
I am a pizza geek
and this is what he wants
Pepperoni, sausage and meatballs, cheese yes
Spice? Yeah.
Crust? Like this or thinner
No vegetables to screw up the texture
smooth... smooth sauce
right. not me
*laughter*
No problem. Let's make it and we do everything from scratch
First, the dough
that money
the following measurements make for 4 large pizzas
a kilo of flour, 600g of water
2 or 3 grams of fresh yeast
and that amount of yeast is more than enough
to make nice pizzas
trust me, do not use 10 or 20 grams
it's useless
In a bowl of a stand mixer
add water, salt and 10% of the flour
add fresh yeast by diluting it between your fingers
mix that on slow and gradually add the rest of the flour
let the machine work for 12min
so if you don't have a stand mixer
No problem, just use the no-knead method
it's a very specific method in which you only need time
to knead the dough
it's amazing. I've made an entire video just about it
I'll put the link in the description box
let the dough prove for 2h
covered with a damp cloth or with plastic wrap
it will rise better in a warm environment
around 25 degrees celsius
or 77 degrees fahrenheit
77 degrees fahrenheit... ok no problem
hmmm.... uhhhh
no no there actually is a way to achieve this
turn on the light of your oven
without turning your oven on
the light bulb and the closed oven door will get you around
25 to 30 degrees celsius
and you know if that's not possible
just let it rise at room temperature but double the amount of time
the dough should have at least doubled in size
and be all bubbly
get it out on the counter and divide it into 4 equal parts
with each one
try to form a ball with your hands
I like to fold the dough back on itself
use as little flour as you can
otherwise
you are just gonna screw up the water to flour ratio
place them in a container
and let them rise a second time for 4h
and that's the most difficult part done
so now let's tackle the toppings
sauce *exaggerated*
I mean it's very complicated for me to say sauce (pronounced likes saws)
usually i just say sauce (french pronunciation)
but sauce (french pronunciation) doesn't mean sauce (pronounced like saws)
does it?
in a saucepan
add a can of crushed tomatoes
a teaspoon of dried oregano
a pinch of salt, a pinch of pepper
and a drizzle of olive oil
and usually that's where I stop
but this time
to make it more naughty and more intense
we just want to add
a drizzle of soy sauce
a tablespoon of maple syrup
and another one of hot sauce
quickly cook that on medium heat
just to get rid of the excess moisture
then blitz it finely
italian sausage *whispers*
so i have found italian sausages
yes *cheers*
but if you can't find it
then no problem cause you can take
any rustic sausage
get the meat out
and then add a few
you know
fennel seeds coarsely ground
It's not exactly the same...
but it's the same
meatballs
so i guess technically you can use
minced beef
shape it into balls and call that
meat balls
but there's no way
it's a meatball
in a bowl, soak 3 slices of bread in milk
and then squeeze the liquid out
add a hundred grams of bacon
finely chopped
400g of beef mince
1 egg, salt, pepper
a spring onion finely chopped
a sprinkle of parmesan cheese
a garlic clove grated
mix that thoroughly
I am doing it by hand
because I am really
enjoying it
fetish
let that sit, covered, in the fridge
until you need it
pepperoni
ahhhh
so i guess you guys in the US
have no problem finding pepperoni sausage everywhere
but here
in France
I couldn't find it anywhere
Do we give up?
no never
let's make a cheats on pepperoni
so my first idea was to use
Spanish chorizo which is a
red hot sausage
and it ticks almost all
the boxes of pepperoni
except for one though
the texture
and there is no way
i could grind it
and shape it back
to make it more uniform
ahhhh
no way
but then i found Danish salami
which ticks almost no boxes
but the texture
and thats
all i need
lay the salami slices flat
and cut out smaller disks
sprinkle them with a lot of paprika
and a bit of smoked paprika
let that sit in the fridge until you need that
so the dough is rested
the toppings are ready
it's time to bake that pie
pa pa pa pa pizza
use a baking tray or better a pizza stone
or even better
a baking steel
*clang* oh putin
so again if you need more details
head over to the pizza series
place it in a pizza oven on a high position
and then preheat to the max
on grill or broiler mode
dust your counter top with a bit of flour
flatten the dough ball gently
with the pulp of your fingers
you want to push the air on the outside
make it wide and uniform
about half a centimetre high
or a fifth of an inch
and a bit more on the edges
transfer that disk onto parchment paper
or even better
onto a pizza peel
which in my case
is nothing but an old metal peg board
but it works fine
a ladel of tomato sauce
not too much
spread it in a spiral motion
a great amount of grated mozzarella
a good sprinkle of parmesan cheese
some italian sausage bits
a few meatballs
and a few of our pepperoni copycats
which should be soaked in water first
otherwise they will just burn immediately
and now drop that beauty in the oven
giving it a shaking shimmy
and let that bake for about 5 to 6 min
*upbeat music*
and now it's time to cut that pie properly
a thin but crispy crust
a few umami slabs from tomato sauce
and parmesan and bacon
smoke and heat from pepperoni
richness from sausages
body from meatballs
and of course of course
pure pleasure from melted cheese
this is no authentic
neapolitan pizza
however
it's a delicious pie
it will make my friend happy
and that's the only thing i was looking for
that's for us cooks
the most rewarding
and satisfying thing
to make people happy
I mean what's the point otherwise
I am going take the pie and go hide myself
into my ivory tower
and eat it by myself
*savouring* hahaha stupid
so guys that's it
I hope you enjoyed this pizza recipe
and if you did
give it a like, thumbs up
and share that over your social media
instagram, twitter, facebook whatever
you know the deal
spread it like butter
comment this video with your favourite topping
your favourite pizza topping
i reckon mine is more like
maybe the margarita
or like the marina
I like very pure simple stuff
last bit, click subscribe
cause i make new videos on Sunday and Wednesday
and it's always about sharing my food
adventures with you guys like for example
the 5th episode of the New York City Flog
where you will learn how we made that pizza cutter
well Jimmy made that pizza cutter but anyway
you can also see something completely different
like for example
this video where I made
11 creative recipes using only rice wrapper
It's really interesting
There's lots of inspiration in it
in the mean time
take care guys bye bye salut!
*upbeat music*