Hi I'm Antonio Carluccio and you're in my house in London and I am going to show you
how to make an alternative pizza, a fried one. Fried pizza, I know everybody knows the
baked pizza but this is quite something. It's quick and nice. So let's start by making the
dough. Generally in cooking I am quite adlib but in certain things, like making dough and
pastry and so on, you need to sort of almost precise things. So here I have 250g of flour,
I put it in the bowl, then a pinch of salt. We need 10g of yeast, which I regenerate with
water, and that's enough. I add it to the flour and now you mix it, flour together with
the water to obtain dough which has to raise. This is the dough you can see. So we add a
little bit more flour to make a lovely ball to raise. You just take a little bit of flour,
you do it like this and you make a lovely ball like this that you put there and you
cover with a cloth and you put it in a warm place to raise for one hour. So we have the
time now to do the sauce. And we start with garlic, sort of squash like this, yes! And
put in a pan here with olive oil, the garlic which I wait to fry a little bit, let's stir
a little bit of this one here round. Now we reduce the flame because otherwise it phuuuu
and we put the chopped tomatoes in it. Sounds to my ears! Wonderful. And to this we add
some salt and a little bit of basil. This is a real Neapolitan sauce because if you,
on the side you cook a little bit of spaghetti and you put this one, it's just enough. It's
wonderful. So the sauce is now almost perfect. Doesn't need to cook too long, I like the
freshness of tomatoes somehow. So I put it now on the side because now we are going to
take the raised dough to make the pizza. So now, first of all I have to put the oil in
the pan because it has to be quite hot. And it is olive oil mixed with a bit of seed oil;
this is sunflower oil I believe. So to have enough temperature but not burning, the good
olive oil that's what we need. And I take a little bit of flour, flour, flour, flour.
so then the cut a little bit of the dough here. You cut half of it, take a little bit
of this, wonderful. So you punch it and you take away a bit of the air because with the
heat will grow again. The dough is lovely, elastic and that's what it be. So we don't
want holes in the pizza. Quickly repaired. Yeah, that it is. And so now, yeah.
So to check if the oil is hot you put just a little bit of dough there and you see it
started, yes, to fry so it's good. Now we put this into the oil and away from you because
if you put it towards you it may splash and you may burn yourself. The sauce is bubbling
away here very nicely. So now the pizza is building a crust on one side and I'm waiting
because I want to turn it on the other side. But in this case, look this one, so we put
it this side now we make it even browner on the other side and then it's crispy and nice.
It's just a wonderful thing. Cooking for somebody else and sharing with somebody else is an
act of love. This I learnt it for a long, long time. Yes that's done practically. You
see how wonderful and crispy? We put a little bit of the sauce.
Fantastico. And now the
pièce de résistance, mozzarella. Which I put it here. You can put any; parmesan or
whatever. Basil, fresh basil. And this is Antonio's pizza with fresh mozzarella. I like
this one quite a lot.