How to make Gourmet Pizza Sauce
The basic sauce for all your gourmet pizzas
Use this tomato sauce on your best pizzas recipes. Pizza sauce should be kept basic, different from pasta sauces, there's no onion, no basil etc. only the basic required ingredients. You will add those other ingredients freshly in your pizza toppings later.
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How Una Pizza Napoletana Became the No. 1 Ranked Pizza in the World — Handmade
Chef Anthony Mangieri says he has made dough every day of his life since he was 15 years old. Using the skills he’s developed since then, he makes the dough for his pizza at Una Pizza Napoletana, one of NYC’s best pizza restaurants.
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Credits:
Producer: Carla Francescutti
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef
Neapolitan pizza dough is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to how to make neapolitan pizza dough. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.
This is the first episode in a series completely dedicated to pizza. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time. This is how to make Neapolitan Pizza dough like a World Best Pizza Chef
#neapolitanpizza #howtomakeneapolitanpizzadough #neapolitanpizzadough
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PIZZA SHOW MASTERCLASS
- How to Make Neapolitan Pizza like World Best Pizza Chef
- How to Make Whole Wheat Pizza like a Flour Technician
- How to Make Pizza Margherita like a Neapolitan Pizza Chef
- How to Make Focaccia Barese
- How to Make Gluten Free Pizza
- How to Make Montanara Pizza
- How to Make Roman Pizza (Pizza in Pala)
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INGREDIENTS:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1-2g fresh yeast (or half teaspoon of dry yeast)
UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer
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4 Best Pizza Topping Combinations | Homemade Pizza
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Preheat oven 500F. Lay Â_ strip of dough in center of pizza & one across to make 4 squares. Brush w. olive oil; season with S&P. Put tomato sauce on 2 squares. Top 1 w. cooked sausage, raw broccoli, & ricotta; top other w. zucchini, mozzarella, fennel seed, lemon zest & chili flakes. Put shaved pear, goat cheese & thyme on 3rd square. Top 4th square w. pancetta, caramelized onion, shaved Brussels sprouts, oregano, garlic & Parmesan. Cook 8-10 min; let sit 2 min. Finish w. olive oil, sea salt.
We all know the basics when it comes to pizza combos and toppings that go on top, but one of my favorite things to do is kind of make a pizza that just has four different things going on and I just kind of clean out the cupboards, clean out the refrigerator, and see what I can come up with.
So this is beautiful, but now the scary part is getting this beautiful masterpiece to my oven. So it slides perfectly, because I built it on parchment right on my peel. It's going to move easily. I'm going to finish it with just a touch of olive oil.
All right, and then I'm going to throw in a little Parmesan in every square, but the pear one. I don't think it really goes that well with that guy, so just the top kind of three here. All right, and this is going to go in the oven for about, you know, seven to eight minutes, 500 degrees.
All right, my quad pizza if you will, my window pan has been in for about eight minutes, full, full whack, so I'm going to give it a look. Yep, exactly what I'm looking for. So right under the parchment, bring it right to the table, awesome. Look at that, right, you have the little sausage, beautiful, you have the little pear one with goat cheese, looks amazing.
So all I'm going to do to finish this guy off is kind of get underneath of it, paint it with just a little bit of olive oil, as I always do with every pizza I've ever made in my life. I just gives the whole thing a little shine, a little bit of presentation, but also just keeps the whole thing a little moist as well.
All right, and I take a little bit of smoke salt and this goes on the outside. This kind of emulates being outside the wood fire oven. This guy is going to hit the plate. Look at this, if you don't want to dig into that, I don't know what you want to get into. So I'm going to take this, I'm going to finish it off with just a little cheese. Oh, that looks so good, super exciting.
Hey, when you're sick with one flavor, you just jump into the next, which is awesome. Amazing, four unique combinations that will blow your mind. If you're ever just kind of in a rut, you feel like you're doing the same thing, try one of these. You'll love it.