• last year
Here's how to make sourdough pizza by the head chef of Franco Manca.
Transcript
00:00 Hello, my name is Rafa.
00:01 I'm the other chef for Franco Manca,
00:03 and today I'm gonna be showing you guys
00:04 how to make our sourdough pizza.
00:06 Start with, we're gonna go through the ingredients
00:11 you're gonna use.
00:12 The most important one would be the sourdough,
00:14 the mother dough starter.
00:15 To make it is quite easy, but it's quite time consuming.
00:18 Takes about two weeks, two weeks and a half to make it.
00:20 All you need to make it is around 100 grams of flour,
00:23 100 grams of water, 10 grams of honey or juice.
00:27 You just mix all together and leave it to rest
00:30 for a couple of days.
00:32 After that, you're gonna see that start bubbling.
00:34 After another couple of days,
00:35 you add a bit more of flour, a bit more of water,
00:37 leave it to rest again.
00:38 Keep doing it so until it actually bubbles
00:40 and start like growing size.
00:42 So that's the sourdough starter.
00:43 Now we're gonna start with the recipe,
00:45 which we're gonna use first the water.
00:48 For the water, we're gonna use just tap water
00:51 at a average temperature of 18 to 22 degrees Celsius.
00:55 So we're just gonna add the water to the bowl.
00:58 (water pouring)
01:00 Next ingredient would be the fine sea salt,
01:05 normal fine sea salt.
01:06 What the salt's gonna do to your dough,
01:08 it's gonna change how elastic it's gonna be,
01:11 also give flavor.
01:11 So if you put too much salt,
01:13 you're gonna have a very elastic dough
01:16 and it's gonna be very hard for it to stretch.
01:17 If you put too little salt in your dough,
01:19 your dough is gonna be very fragile
01:21 and it's gonna ferment too fast.
01:22 The proportion I'm using here is one liter of water
01:24 and the average salt I'm gonna use
01:26 is around 40 grams per liter of water.
01:29 Okay, so you just put the salt in
01:30 and make sure you dissolve it.
01:34 Next step would be adding the sourdough starter.
01:38 I would recommend at home for when you're starting making it
01:41 put a little bit, let's say around 15 to 20 grams
01:45 per liter of water, just so you know where to start.
01:48 So next step, I'm gonna get my sourdough starter.
01:51 I'm gonna put it inside of the water.
01:52 I'm gonna just dissolve it
01:54 as if I'm trying to clean my hand of it.
01:57 It doesn't need to be completely dissolved in the water.
01:59 As soon as the water is white
02:01 and even if you have some bits like this, should be okay.
02:04 Next ingredient would be the flour.
02:06 At Franco Manco, we have a type of flour
02:08 that's made special for us.
02:10 We ask the supplier when they make the flour
02:12 to make it a type zero, which is a bit grainy.
02:16 And also we ask them to keep the skin of the grains
02:20 so it has a bit more of fiber into it.
02:23 Okay, so I'm gonna add my flour slowly to start with.
02:26 The proportion of flour would be around
02:29 one kilo and 670 grams of flour
02:34 for a liter of water, average.
02:37 Every type of flour is different.
02:39 If you're using different type of flour,
02:40 you're probably gonna use a bit more or a bit less
02:43 depending on the strength of the flour.
02:46 So you're gonna add enough flour for it to get to the point
02:48 where you can actually remove your dough from the bowl
02:51 and knit it on the...
02:53 Just keep adding it.
02:56 And when I'm talking to the videos, for example,
03:00 I just tell the people, like,
03:02 if you have kids who like making mess,
03:04 just get them around
03:05 and they're gonna love making your kitchen a big mess.
03:08 So, you're just gonna fold it inside
03:11 until you get to the point
03:12 where you can actually remove it from the bowl.
03:14 You can use a bit of flour to clean off your hands
03:16 of the excess of the dough.
03:18 It will make it easier for you.
03:20 So, once you can actually remove the dough from the bowl,
03:25 you're gonna turn it over
03:26 and then you're gonna start knitting it.
03:31 Literally just folding it and pushing.
03:35 You should do it for about five to six minutes
03:40 once the dough is, like, consistent
03:43 so you get a nice elasticity to the dough.
03:46 You know when your dough has had enough flour
03:49 when the counter is clean.
03:51 For example, here, you can see my dough is ready.
03:54 I just need to knit it a bit more
03:55 because I'm knitting it
03:56 and the counter is totally free of the dough
03:59 being stuck to it.
04:00 If it's sticking a bit too much to your hands,
04:03 just dust your hands in the flour and keep doing it.
04:07 Then you're gonna shape it in the shape of a ball
04:13 just by pushing the dough inside here,
04:15 folding it inside.
04:16 And once it's ready, once it's like this,
04:20 you can get your ball, put it back inside.
04:24 And to avoid it from drying
04:30 and creating a very dry crust on the top,
04:32 you're gonna get some cling film
04:34 and close your ball,
04:37 so just so the air doesn't go inside of it.
04:40 So, once you put the cling film on the top,
04:42 you're gonna leave it to rest for about 15 hours.
04:44 On the next day, you're gonna come
04:46 and shape your pizza balls.
04:47 After 15 hours, that's kind of the result
04:50 you'll be looking for.
04:51 The dough will have grown quite considerably,
04:54 like almost double the size,
04:55 and we're gonna soon cut it into portions
04:59 and put inside of those trays.
05:01 At Franco Manca, we use those trays
05:03 because it also helps remove some of the moisture
05:05 of the dough.
05:06 Yeah, at home, if you don't have those kind of trays,
05:09 use a container or a tight container
05:11 and make sure you have enough space
05:13 to fit the balls in, okay?
05:15 So, all you're gonna do now,
05:17 you're gonna remove your dough from the ball
05:20 where you're holding it.
05:21 Using a scraper, you're gonna cut it into portions.
05:28 Ideally, if you're gonna make a pizza at home,
05:30 you would want your pizza ball to be around 250 grams.
05:33 You can have a scale next to you
05:36 to cut it and weigh it properly,
05:37 or you can just do it by eye.
05:39 I'm gonna just cut some portions with the scraper.
05:43 Then I can show you how to shape the pizza ball.
05:51 So, those are the portions.
05:55 Now, you have a few different ways of shaping it.
05:58 The easiest one that people learn,
06:00 you make like a claw with your hands,
06:03 and then you're just gonna place it in the top
06:05 and move it around.
06:09 One tip, if the dough is sticking too much in your hands,
06:11 just dust your hand a bit of flour,
06:14 and then you can shape it nicely.
06:16 That would be one pizza ball.
06:21 The other way is you can fold the inside,
06:23 then you close it nicely underneath.
06:30 That would be another one.
06:33 And the way you usually use a franco manco,
06:36 most of the guys, they just fold it in
06:38 using both hands, and it's much faster.
06:41 So, that's how you do your pizza balls.
06:53 Now, I have this tray.
06:55 I'm gonna leave it to rest for about three or four hours,
06:57 so it's gonna double in size again.
06:59 Just gonna put it on the side,
07:00 and you'll see the final result in a bit.
07:03 Once your dough is ready,
07:07 you're gonna get some of the flour,
07:09 and you're gonna sprinkle it on the top.
07:12 Then you're gonna cut through the lines
07:16 with a fine spatula,
07:18 and scrape it off from the bottom.
07:23 So, this part here is gonna be on the bottom.
07:25 Move your tray to the side.
07:30 Add a bit more flour on the counter,
07:36 a bit of flour on the top.
07:37 And now, I'll show you guys the easiest way to make it.
07:41 Basically, when people are learning how to make pizzas,
07:43 stretching, that's how they do it.
07:45 So, all you're gonna do,
07:47 you're gonna get your hand from the middle,
07:48 and you're gonna press it down.
07:50 Make it as flat as possible,
07:54 leaving the edges.
07:58 Then, you're gonna turn it over,
08:00 do exactly the same thing.
08:04 Once this is done, you lift it up a bit,
08:08 peel off the flour from underneath,
08:10 place on the counter,
08:14 and one hand is gonna move up and down,
08:17 the other one is gonna stretch.
08:19 So, all you're gonna do is you're gonna turn
08:22 and stretch at the same time.
08:23 Yeah, and that's your pizza base stretched.
08:32 To make your pizza,
08:33 you're now gonna need some tomato sauce.
08:35 You're gonna get one ladle of tomato sauce,
08:41 put it all in the middle.
08:42 Then, from the middle, you're gonna stretch it around,
08:46 trying to leave like a finger and a half on the edges,
08:51 just so it don't destroy your nice puffed edges.
08:56 After that, you're gonna add some mozzarella.
09:00 (upbeat music)
09:02 So, that's a basic Margherita pizza.
09:07 It's the number two on Franco Manca.
09:09 The main difference comes now,
09:11 like when you have to cook it.
09:13 At Franco Manca, we use massive ovens
09:15 that reach around 500 degrees Celsius,
09:17 and at home, you're gonna have an oven
09:19 that average is gonna go maximum of 300 degrees Celsius
09:22 when you're cooking it.
09:24 Obviously, you can use some tools
09:26 to help you cook your pizza, like a pizza stone,
09:28 which is what I have here I'm gonna use today.
09:30 Now, I'm gonna grab my pizza stone to cook the pizzas.
09:33 I'm just gonna lift my pizza and put it on the top,
09:35 adjust it on the top of the pizza stone,
09:41 and then I'll move it inside of the oven.
09:43 (upbeat music)
09:46 (upbeat music)
09:48 So, now we go to the final touches.
10:01 We're gonna add the basil and the drizzle of olive oil,
10:05 and from here, you can cut and enjoy it.
10:11 As I mentioned, the pizza's gonna be much crispier
10:13 because of the cooking, so you can actually feel it.
10:16 Here it is all, and just gonna cut it through,
10:19 and then I'll show you guys
10:22 how the Neapolitans eat the pizza, actually.
10:24 They just cut a piece through it,
10:26 they fold it, and then from here,
10:29 they just rub it back.
10:32 Very hot.
10:34 (upbeat music)
10:36 (upbeat music)
10:39 (upbeat music)