How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

This is the most authentic

margherita

pizza

you will ever taste in your life. She looks fantastic thanks to this man. Are you ready to learn how to

make

margherita

pizza

with Lucho Margarita in Texas? Play hello and welcome to be the place of Chainsaw. Oh yeah, we'll play today. We are here at Lucho Pizzeria learning how to

make

the most authentic, real Neapolitan margherita pizza. No Margarita Margarita is a cocktail. Yes, we are talking about a real Neapolitan pizza called Margherita. It's a yellow pizza from Naples. I grew up in Naples. Yes. I was born, they grow up the day I came here when I was 21, so I've been here for 17 years.

I was probably the first to introduce the Australian market to margherita pizzas, please show us, sure, let's get started, so now let's To make the nebolidan style pizza dough let's four main ingredients 600 mL water 30 grams sea salt 2 grams fresh orient solution and a kilo of chinguista flour Johnny double zero so one of the first steps to do is to dissolve the It is added to the water, so once the salt is well dissolved, we add a little flour, generally say 10 percent, so once the flour dissolves, this is the time when we take fresh Oriente and we're talking about a gram of fresh Oriente. and that's when we put the freshest into the mix at this stage we had the rest of the flower gradually, slowly, we had everything and as you can see, little by little, we are getting to the right consistency here, so at this stage A Once the dough is formed you can put the dough on a bench on a wooden bench or whatever you have and that is when the process begins from kneading the kneading process is quite important because you want to make sure that the clothes are together, We said those ingredients. they all combine well, so the final product should be something soft and elastic to the touch, that is the final result we want to achieve with this type of dough is a 24 hour fermentation, so we leave it overnight, let it rest, let's say 18 hours and then we make the pizza bowl and let it sit for another four to six hours and then you'll get a 24 hour fermentation so you've been doing this for a long time since you were a little kid yeah now you feel the pain. your arms your back absolutely tired absolutely but you know never give up never give up on what you believe and never give up on your passion hello baby oh yes yes hello baby what's her name Margarita oh she's a beautiful girl, okay, okay, here come on perfect let's make a margarita oh yeah which one will we choose now that's the question which ones get this one I'll choose this one this one okay so we have up to 24 hours that's what you'll get my friends absolutely so we have to use that. true, and it is always necessary to use it, no, you know what, let's choose yours, yes, then we use the palette, yes, we always use a little flour, ah, beautiful, she put the pizza on top of it.

Very good, oh yes, oh, it's quite soft, yes, very soft. so there's more water and flour here, it's very nice, you can see it's very elastic, it's already stretching on my head. I know it's busy here, oh my gosh, look, yeah, there's not much to do, well, basically, this is the time. where uh we stretch the dough basically that's it and stretched we don't use any rolling pin we start from the bottom yes, so starting from the bottom we go up to the top and then when we go up to the top we leave a centimeter of edge, yes, and then we turn the pizza and again, starting from the bottom, we go up to the top, so what I'm doing here is I'm pushing the old a from the bottom and when I go to a lot, I go once. in the middle of the age, that's where the air goes Yes, I basically do this basically a couple of times, okay and again I repeat it.

I start from the bottom and go up to the top and this is basically a few moments. Once the dough is very soft and elastic to the touch, it is quite easy to stretch, obviously we start with the San Marciano tomato sauce, what is basically tomato sauce? It's a type of tomato that grows in the Vesuvio area, yes, so we don't add anything to the sauce. a part of the salt and the basil, we don't add oregano or garlic, so the next step is to add the Fior de latte mozzarella, okay, basically, how much, how much, 80 at most, 100 grams, oh mmm, yes, it's well, it's a species. of almost a type of cheese that is suitable for pizzas Buffalo Mozzarella Buffalo Mozzarella you can absolutely use the Buffalo from your latte um absolutely we had some Romano cheese okay, not Parmesan Romano, which is a type that is saltier , yes, a pinch of cheese and a little basil beautiful fresh basil leaves on the pizza you put the basil before cooking it okay, put the basil there are many ways to do it some people like to put it before others like to put it after because We already put basil in the sauce we put it afterwards and then a good splash of extra virgin olive oil that's all nice generous amount generous amount is basically this video was dedicated to Queen Margaret that's why it's true this is the history of Naples this is Queen Margherita, this is the most respectable and respectful pizza in the world, yes, thank you, can we cook the queen?

Absolutely, we can go to the kitchen and we can cook the pizza and try it, of course, we are talking about Forno Lena, the butterfly. ham and style pizza guys, they need to be cooked at a very high temperature yes we're talking about 450 degrees and you know it only takes 90 seconds to cook so at this stage we're going to put the pizza on. in a shower, okay or Pizza Peel, here we go, the last place at the bottom is very hot, yes, it is also very important to know the temperature in the oven, each place in the oven has a different temperature, you must upload it one year. of the pizzas to make sure the bottom doesn't burn, yeah, so once it's done, we'll take it out a little bit, turn it a little bit and put it back in the same position, five seconds like that and the pizza will be ready to go.

You can see that the dough is nice and fluffy. Nice and beautiful color on the top. The dough is soft but fragrant at the same time. What do we have chives? So the last step to do is cut it and heat it. I'll show you. you, how to heat it, oh, you want to show me how to eat it, yeah, okay, you don't think I know what to eat it, no, it has nothing to do with the belly, that's a difficult technique for eating pizza, yeah, it sure has to do it. have a spongy age about a centimeter at most two of an age around something else from our neighbor and the pizza sometimes you see that the mozzarella is burnt yes, it should not burn the mozzarella should not burn on the pizza yes and a little mozzarella shredded mozzarella is quite chewy this is not chewy it is quite melted and as you can see it melts it is melted and it does not burn yes, that is due to the moisture inside the closure of the cheese, this is the favorite part of the video for me absolutely So this is because it is soft and fragrant, only one thing we don't have to do is take the pizza like this, because it falls every day, so there is a special way to heat it, so basically we have to fold the pizza , Yeah. so we make one then we fold the ears one two look oh yes and this bar here has a lot of flavor what is the name of the newsletter of this foreign pizzeria thank you very much for watching this episode see you in the next ninjas play video recipe play OMG today I feel like a king because I'm eating the queen