Mario Batali’s Technique to Classic Homemade Pizza

Prep in: 30 mins
Cook in: 45 mins
Ready in: 1 Hrs 30 mins
How To Make Classic Homemade Pizza.

Ingredients

  • Flour
  • Blood Temperature Water
  • Dry Yeast
  • Suagr
  • Extra Virgin Olive
  • Salt
  • Little Guido Pizza
  • Pizza Margarita
  • Fresh Mozzarella Tomato
  • Basil
  • A Little Jiggy
  • Extra Cheese Pizza
  • A Little Char
  • Garlic Oil
  • A Little Secret
  • Fragrant Oil
  • Garlic Sliced Paper Thin
  • Olive Oil
  • Fresno Chilies
  • Little Herbs

Directions

1

Let’s get started with the dough so I have three and a half cups of flour. I’m going to take in the very middle of that about a cup and a quarter of blood temperature water. Let’s just say somewhere between 96 and 98 point 6 then. I’m going to take my yeast and I’m going to mix that in that is one package of active dry yeast. I want to start that with about a tablespoon and a half of sugar allow it to just sit there for a second. I’m going to add about a quarter cup of extra virgin olive well after about 30 seconds. You’ll see that the yeast starts to bubble up that’s the key once that happens. I stir it all in when you really get down to it which you’re going to use is your hands.

2

We’re going to need this until it comes together. I’m going to add about two teaspoons of salt, maybe a tablespoon a little salty doesn’t hurt. Because I’m really looking for this to have its own flavor. I’m getting a massive upper body workout. Right now you can’t measure this you can’t do this in the gym and it really doesn’t make a difference when you get to the point where it feels almost like it’s just about to firm, like it’s not really giving anymore when you do the need like so then. Now at this point you’re ready to let the pizza rise take this just like so and put it in a warm place that’s somewhere in your kitchen. We allowed to really almost triple in volume, so after you allow it to rest for about 45 minutes.

3

We get to the final product what you’re gonna see is it’s got a better crust has gotten better chew and in fact, it’s better pizza. Let’s make the very first pizza a pizza margarita and that’s fresh mozzarella tomato and basil. I’m gonna take about that much sauce and we’re gonna go starting in the center and this is where my kids get a little jiggy. They like to have fun pretending, they’re going to use a paintbrush, they’ve decided to make it into a Picasso or something like that but in my opinion, the trick is don’t overdress it and I mean come on you guys the trick is not putting too much mozzarella the whole idea of extra cheese pizza no board oh my leg. So this goes right into the broiler right on this pan.

4

So now unfortunately there are no pro tips and knowing exactly what it’s going to be duck. You’re going to see the cheese is melted and the crust will get a kind of a little char on it. I’m going to say this piece is done. Now let’s get started with the value O’Leary peperoncino pizza what it has is merely garlic and the garlic oil, a little secret in the restaurant world is poaching your toppings in the oil. What you get is the two things you get first of all the ingredient itself. But then you get the fragrant oil that has all the heady deliciousness of anything you have to cook in it. I take garlic sliced paper thin I put it in a pan with olive oil. I submerge it underneath the elbow, I bring it up slowly it gives me these beautifully poached garlic cloves.

5It’s twice as unctuous and second of all the oil that’s left over has the Magnificent fragrance of whatever you’ve just cooked in it. That’s one of the greatest tricks of all time. I’ve done the same thing with these Fresno chilies and then we take this one chili up. Now the broilers on kill the phasors are run stun put that in Legman if you’ve ever had a pizza fail it probably wasn’t actually failing. You were probably impatient what you have to do is burn two pizzas to understand where the wall of acceptable variation in color is so. Now the pizza will always get a little herbs at the last second, so I’m tearing them, I’m not chopping them never seen an Italian grandma chopping stuff on a board everything that really happens in the Italian kitchen happens over the food in your hands very last second another drizzle like that and there you have Mario Batali’s crispy pizza.

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