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How-To: Make Homemade Pizza with Frank Pinello

How-To: Make Homemade Pizza with Frank Pinello
you know one thing you hear a lot is cooking is an art and baking is more of a science and I think

pizza

kind of falls in the middle of that you have to be really specific when you're making a go but when you get into the actual

pizza

making part of it and the deal was made then you kind of really get creative in any way that you want it's one thing that I love about Pisa is that one part of it you have to be super scientific and then the other part of it you can kind of let your mind go hey I'm fine oh oh I'm the owner/operator best peach at Williamsburg Brooklyn and the host of the

pizza

show here on munchies and today we're going to go through some of your favorite New York

Pizza

recipes but for the home cook so the real

pizza

enthusiasts out there we're going to go through making the dough and we're going to work on two different types of very popular New York style

pizza

one of them is going to be a classic Napoles style

pizza

the second one is going to be the square grandma

pizza

I usually tell people go to your local petrie and buy some dough but people that are you know willing to give it a shot and

make

the dough at home it's a really fun project to do and when you really start perfecting it you can really see the difference in the

pizza

s we're going to go over the ingredients you're a basic AP flour a little bit of salt we have some dry yeast some great olive oil and we're going to start with the water the water in the...
how to make homemade pizza with frank pinello
dough making process is really important you know the atmosphere effects dope you might hear people talk about if it's cold outside you have to use warm water vice versa it's really important today it's a beautiful day in New York so I'm just going to use a lukewarm water so we'll get the yeast activated a little bit and we're going to be using a cup and a half of water in extra virgin olive oil so we're going to do two tablespoons of olive oil not much and we just want to add a little bit of fat to the dough from there we're going to go to our youth at best

pizza

we use a fresh baker's yeast it's much easier to find the dry yeast in supermarket and we're going to put about 10 grams of yeast in and if it's a grammar too overshot no big deal and then last but not least is a salt I mean we don't want to under season our dough so we're going to take some kosher salt one tablespoon and a half for the flour it's three and a half cups I like to kind of

make

a little pull in the middle and then start to add now if you find that while you're working it through the dough feels a little bit too wet what you drei you could always

make

small adjustments connected to the olive oil and before we put in the yeast we're going to come over to the sink and just bloom it and what I mean by bloom is add a little bit of warm water to these let it sit for a couple seconds mix it around with your fingers and essentially I wanted...
how to make homemade pizza with frank pinello
you to turn into a paste one of the things you hear a lot about

pizza

is that piece is a living thing you know sounds wacky but it's not this Jesus living you know when you

make

pizza

and you're dealing with dough it's like dealing with a pet essentially you always have to tend to it the activity is constantly going on inside of the bread and I tell people this time and time again making

pizza

is not easy it's hard but if you

make

enough pieces you get good at it no shortcuts you gotta

make

a lot all right so now we're going to incorporate the east get that in there it's kind of important to get it all in and if you have it a little bit of difficulty getting it at the bottom of the cup that's it after the sink a little bit of water swish it around a little bit with your finger and right back in so now we have all the main ingredients incorporated into this bowl and believe it or not the yeast is already starting to get working making dough by hand is by following my favorite thing you know dumping all these ingredients into the bowl and then just sort of watching the dough come together and then in a few minutes it's going to rise and be ready to cook it's just there's something really basic about it but it's a stress reliever for some reason so when you're mixing the dough it's very normal that you can get some don't stuck on your fingers and it's going to kind of be hard to get off it might be a little tacky one of...
how to make homemade pizza with frank pinello
the best techniques is wash your hands with flour and you get all those little pieces of dough that would just run your hands right back in that was a little less than I was taught by one of my first mentors and I still use it to this day now that we have the

pizza

dough in a nice Bowl flowers spread out on the table kind of get that bulb and put it right up look at that already it's beautiful and now we'll get into the actual kneading process of making the dough gluten is like a rubber band if you stop playing with it too much it becomes elastic and stretchy and then in turn becomes hard to eat right from the beginning we teach our guys to kind of be delicate with the delt so you can feel as you start folding this dough over and you could see it's not as dry as it looked and it's starting to really get a little bit tacky I really like the consistency but I am going to add a little more flow and really the point when you stop putting a flower on is when the dough is not sticking to your hands anymore and we're about there right now yeah sure it looks good now but it's not quite ready we're going to put the dough back into the bowl put some saran wrap over the top and kind of let it relax and when it chills that's kind of magic happens at best

pizza

we usually like to improve our dough for 24 hours and what that does is just gives it time to kind of build character here it's not really necessary for it to sit that long if you have a nice...
warm kitchen you can put the gel out and let it sit for an hour but if you want to do the same process that we do very simple all you have to do is take this dough ball wrap it up in saran wrap and put it into your refrigerator in a back corner and once you see it start to grow after 24 to 48 hours your dough is ready when you give a dough like this enough time to sort of proof you know the yeast is starting to break down the protein strains of wheat when you eat that

pizza

easier to chew and essentially if you get a digest I joke around a lot with our customers and they're like I can't eat anymore best

pizza

I eat you know three pies this week I'm like listen man we burn clean with your bench scraper or spatula just kind of take it from the bottom flip it and then you put that top on the bottom bottom on the top so it stays nice and moist a little bit of flour in the bowl and we're going to saran wrap it and leave it for 20 min and there you have it your dough is made that's the hardest part of this folks all we have to do is get to this point and now we'll home straight to the fun part so a couple of pointings when you're making

pizza

s it you just need really two or three pieces of equipment that will

make

your life a lot easier one of them is a

pizza

peel you know we've all seen one of these classic

pizza

peel and the second is the stone this is the

pizza

stones very hot right now because we have a heating up I'm just kind of taking it...
out just to show you guys doesn't really

make

sense to take these things out at all

pizza

s so on the bottom rack

make

the most sense to me we really want to get that stone as hot as we can as soon as the pita sits on it it develops that cross that we all look for in a New York style

pizza

I'd always been resting for 20 minutes this dough really came out good it's proof beautifully you kind of see some wrinkles in there and the first thing that we're going to do is that we're going to portion it correctly a 10 to 12 inch

pizza

is what

make

s sense for like a standard oven in the kitchen for the round

pizza

s we're going to start with a

pizza

that's good for one to two people the

pizza

dough that we just had was roughly 700 grams once we cut it down and we create these smaller portions you'll have a much easier job of stretching the

pizza

first thing that we're going to do is go basketball flour now we got

pizza

number one looking like it's ready to go it's kind of formed it feels really good so first thing that we're going to do is determine what side was the top and one side was the bottom I could tell just from the steam no texture on top that this is the top of the

pizza

and the reason for that is we want to keep moisture in when it cooks we'll take a little bit of flour and we'll start to flower appeal and now we get into the fun part where your fingertips to

make

a crust all you're doing is not touching the edge I...
kind of spread it out and it may not look much like a crust now but once it starts to cook because you didn't push down that edge part that RIM will puff right up when we put on the ingredients you'll see we put lighter ingredients in the middle and heavier around the outside because when that crust puffs up it sort of pushes everything into the middle throughout this whole process it's important to sort of be delicate and like aware of how you hold the dough if you start off nice and easy kind of flipping it from hand to hand that's really one way to start and then once you start getting better you can kind of put your knuckles and your hands and the knees and start to spread it this way as you start to develop the feel for the dough you're really getting down right on the peel and I know that there's some of you out there that me you tend to want to be a perfectionist it's making you that crazy you can just take the

pizza

cutter and just cut out perfect circle now we're at the point ready to put on some tomato sauce when it comes to tomatoes and tomato sauce all you need here is a San Marzano tomato or tomato that you know comes from out of California somewhere locally what we look for in a tomato a basket

pizza

is acidity and minerality and the process is literally just opening up a ten can of tomatoes writing them or food milling them and then adding salt the cooking to this salt happens in the oven this is about four hours ladle I would...
say we're just going to take three ounces we won't pull it up all the way and then we'll judge and when you start off with that tomato right in the middle and then with the bottom of your ladle you want to get the sauce away from the center from there we go to really the one classic ingredient in my opinion that defines New York

Pizza

and that's dried oregano we're going to sprinkle on the oregano from here with roll cheese this is a freshman trail cheese that we

make

at best

pizza

it's very easy to go to any one year local stores in the neighborhood fresh mozzarella kind of break it up with your hand what I like to do is try to balance my ratios this is going to get out a lot of fat and a little bit of moisture so I try not to go to too heavy with the cheese so I'm getting ready to launch this

pizza

into the oven right now and just an appoint things that you don't want any like wet spots on the peel if there's a spot of sauce over there no big deal a little bit of flour and you wipe it off so right now the

pizza

stone is inside our oven and the oven is at 500 degrees we put the stone in with the oven so kind of brought up with the heat you kind of gently slide it in a little bit of an angle but yeah you're not really nice and evenly all right that song is nice those are the speech became nice I won't be mad I was a homeless prostitute so this teacher took about 10 minutes to cook it's about your classic 10-inch

pizza

good for...
like one or two people really like the nice thing about it is that modern-day stones really get hot on the bottom so you started to get that carmelization around the edges the cheese kind of broke apart nicely the ratio of that looks great we have some beautiful basil that we picked right out in the garden here at lunch cheese and what I'm going to do is just kind of pair it up and put it on top just your classic Nopalito and dial margarita

pizza

it's simple but it's delicious the last thing to do is really cut it so you could use a regular knife or a

pizza

cutter always work we really want to hear is that crunch when you cut the

pizza

and just leave it like that however you prefer there you go New York style

pizza

at home this is a hard

pizza

to

make

it's not easy so if you don't knock it out the first time don't get discouraged keep going next all we're going to

make

the GRANDMONT

pizza

you know the first time I have had the grandma

pizza

was out on Long Island at a restaurant called Umberto's and it's a very simple

pizza

to me we're going to start with a nice generous amount of olive oil on the bottom of the pan and as you can see I'm not holding back so if you clean hands and kind of want to predator and this is a technique that might seem a little interesting or weird but we're going to do is take just a very little bit of olive oil and sort of stretch our dough right on this peel and what that does is rather than the flour...
or electric glide this allows it to stick here we go and you can see that this is really nice and proof stuff it has a lot of air I'm trying to be as delicate as possible not popping any of the bubble essentially we have the dough at the same size of the tray lift up one corner instead of walk walk your way over into the dough and so you're able to lift it all and then you can't really kind of place it right over the top I don't like my

pizza

too thick and too doughy so in a situation like this where I have so much hanging off the side I'm just going to take my

pizza

cutter and just cut it right off really quickly throw some plastic wrap over the top and we're going to let this

Pizza

proof for about 10 min deployment gives us one a nice airtight wraps or put this to the side in the warm area for 10 minutes so one of the signature parts of the grandma

pizza

is by far the grandma sauce I love a savory and acidic sort of balance and this sauce never gets cooked it's essentially just taking Tomatoes pouring it into a bowl crushing up with your hands seasoning with salt and pepper to the way that you like it and then throwing in whatever else you want in there the

pizza

has been sitting over on to the side proofing for about ten minutes you could see that it said it's risen you could see the bubbles really coming up what I like to do is not touch this this

pizza

has spread the way it wanted to one of the tell-tale signs of the grandma

pizza

is the...
cheese on first here the grandmother it's a nice layer of mozzarella cheese so now we have our blank canvas for the sauce what I like to do is always give it a mix

make

sure that there's no salt of seasoning spot on the bottom and then just a ladle and we're going to go right down and stripes when this piece of quotes it's really important for me that you're able to see the crust and you're able to achieve and you're able to see the sauce so ratio is very important all right the oven right now is at 500 degrees this piece you click anywhere from 10 to 20 minutes all right let's check it out we're going to take just your basic bench scraper and corner sort of just rub it along the side the good old spatula and try to get right underneath we have our grandma

pizza

it's a obviously a rectangle it's great for parties at best

pizza

will cut it straight down the middle we're going to have regular slices we'll cut it into thirds when you're the code you get to pick the best piece so I'm going to understand pretty damn good if I say so myself