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Here's how to make sourdough pizza by the head chef of Franco Manca.
Transcript
00:00 Hello, my name is Rafa. I'm the aria chef for Franco Manca,
00:03 and today I'm going to be showing you guys how to make our sourdough pizza.
00:05 Start with, we're going to go through the ingredients you're going to use.
00:12 The most important one would be the sourdough, the mother dough starter.
00:15 To make it is quite easy, but 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, 100 grams of water,
00:25 10 grams of honey or juice. You just mix all together and leave it to rest for a couple of days.
00:31 After that, you're going to see that start bubbling.
00:34 After another couple of days, you add a bit more of flour, a bit more of water,
00:37 leave it to rest again. Keep doing it so until it actually bubbles and start like growing size.
00:42 So that's the sourdough starter. Now we're going to start with the recipe,
00:45 which we're going to use first the water. For the water, we're going to use just tap water
00:51 at an average temperature of 18 to 22 degrees Celsius.
00:55 So we're just going to add the water to the bowl.
00:57 Next ingredient would be the fine sea salt, normal fine sea salt.
01:06 What the salt is going to do to your dough, it's going to change how elastic it's going to be.
01:11 Also give flavor. So if you put too much salt, you're going to have a very elastic dough.
01:16 It's going to be very hard for it to stretch. If you put too little salt in your dough,
01:19 your dough is going to be very fragile. It's going to ferment too fast.
01:22 The proportion I'm using here is one liter of water and the average salt I'm going to use
01:26 is around 40 grams per liter of water. Okay, so you just put the salt in
01:30 and make sure you dissolve it. Next step would be adding the sourdough starter.
01:38 I would recommend at home for when you're starting making it, put a little bit,
01:43 let's say around 15 to 20 grams per liter of water, just so you know where to start.
01:48 So next step, I'm going to get my sourdough starter. I'm going to put it inside of the water.
01:53 I'm going to just dissolve it as if I'm trying to clean my hand of it.
01:56 It doesn't need to be completely dissolved in the water. As long as the water is white and
02:01 even if you have some bits like this, it should be okay. Next ingredient would be the flour.
02:06 At Franco Manco, we have a type of flour that's made special for us. We ask the supplier when
02:12 they make the flour to make it a type zero, which is a bit grainy. And also we ask them to keep the
02:18 skin of the grains so it has a bit more fiber into it. Okay, so I'm going to add my flour slowly
02:26 to start with. The proportion of flour would be around 1 kilo and 670 grams of flour for a liter
02:36 of water average. Every type of flour is different. If you're using a different type of flour, you're
02:41 probably going to use a bit more or a bit less depending on the strength of the flour.
02:46 So you're going to add enough flour for you to get to the point where you can actually remove
02:49 your dough from the bowl and knead it on the... just keep adding it.
02:56 And when I'm talking to the videos, for example, I just tell the people like if you have kids who
03:03 like making mess, just get them around and they're gonna make your kitchen a big mess.
03:08 So you're just going to fold it inside until you get to the point where you can actually
03:12 remove it from the bowl. You can use a bit of flour to clean off your hands of the excess of
03:18 the dough. It will make it easier for you. So once you can actually remove the dough from the bowl,
03:24 you're gonna turn it over. And then you're gonna start knitting it.
03:30 Literally just folding it and pushing. You should do it for about five to six minutes
03:40 once the dough is like consistent. So you get a nice elasticity to the dough.
03:45 You know when your dough has had enough flour when the counter is clean. For example, here you can see
03:53 my dough is ready. I just need to knead it a bit more because I'm knitting it and the counter is
03:57 totally free of the dough being stuck to it. If it's sticking a bit too much to your hands, just
04:04 dust your hands in the flour and keep doing it. Then you're gonna shape it in the shape of a ball
04:12 just by pushing the dough inside here, folding it inside.
04:16 And once it's ready, once it's like this, you can get your ball, put it back inside.
04:24 And to avoid it from drying and creating a very dry crust on the top,
04:32 you're gonna get some cling film and close your ball. So just so the air doesn't go inside of it.
04:39 So once you put the cling film on the top, you're gonna leave it to rest for about 15 hours.
04:44 On the next day, you're gonna come and shape your pizza balls. After 15 hours, that's kind of the
04:50 result to be looking for. The dough have grown like quite considerably, like almost double the size.
04:55 And we're gonna soon cut it into portions and put inside of those trays. At Franco Manca,
05:02 we use those trays because it also helps remove some of the moisture of the dough.
05:05 Yeah, if at home, if you don't have like those kind of trays, it's like a container,
05:10 a tight container and make sure you have enough space to put to fit the balls in.
05:14 Okay, so all you're gonna do now, you're gonna remove your dough from the bowl where you're
05:20 holding it. Using a scraper, you're gonna cut it into portions. Ideally, if you're gonna make
05:29 a pizza at home, you want your pizza ball to be around 250 grams. You just you can have a scale
05:35 next to you to cut it and weigh it properly. Or you can just do it by eye. I'm gonna just cut some
05:40 portions with the scraper. Then I can show you how to shape the pizza ball. So those are the portions.
05:55 Now, you have a few different ways of shaping it. The easiest one that people learn, you make like
06:01 a claw with your hands and then you're just gonna place it on the top and move it around.
06:09 One tip, if the dough is sticking too much in your hands, just dust your hand a bit of flour
06:15 and then you can shape it nicely. That would be one pizza ball. The other way is you can fold inside,
06:23 then you close it nicely underneath. That would be another one. And the way you usually use
06:35 the Francomanca, most of the guys, they just fold it in using both hands and it's much faster.
06:41 So that's how you do your pizza balls. Now, I have this tray. I'm gonna leave it to rest for
06:56 about three or four hours. So it's gonna double in size again. I'm just gonna put it on the side
07:01 and you'll see the final result in a bit. Once your dough is ready, you're gonna get some of the
07:09 flour and you're gonna sprinkle it on the top. Then you're gonna cut through the lines with a
07:17 spatula and scrape it off from the bottom. So this part here is gonna be on the bottom.
07:28 Move your tray to the side. Add a bit of more flour on the counter.
07:34 A bit of flour on the top. And now I'll show you guys the easiest way to make it.
07:41 Basically, when people are learning how to make pizzas, stretching, that's how they do it. So
07:46 all you're gonna do, you're gonna get your hand from the middle and you're gonna press it down.
07:50 Make it as flat as possible,
07:57 leaving the edges. Then you're gonna turn it over, do exactly the same thing.
08:02 Once this is done, you lift it up a bit, peel off the flour from underneath,
08:09 place on the counter, and one hand is gonna move up and down, the other one is gonna stretch.
08:19 So all you're gonna do is gonna turn and stretch at the same time.
08:23 And that's your pizza base stretched. To make your pizza, you're now gonna need some tomato sauce.
08:35 You're gonna get one ladle of tomato sauce, put it all in the middle.
08:42 Then from the middle, you're gonna stretch it around,
08:48 trying to leave like a finger and a half on the edges, just so it don't
08:52 destroy your nice puffed edges. After that, you're gonna add some mozzarella.
08:59 So that's a basic Margherita pizza, it's the number two on Franco Manca.
09:09 The main difference comes now, like when you have to cook it. At Franco Manca, we use massive ovens
09:15 that reach around 500 degrees Celsius, and at home, you're gonna have an oven that average is gonna go
09:21 maximum of 300 degrees Celsius when you're cooking it. Obviously, you can use some tools to help you
09:26 cooking your pizza, like a pizza stone, which is what I have here I'm gonna use today. Now I'm gonna
09:30 grab my pizza stone to cook the pizzas. I'm just gonna lift my pizza and put it on the top,
09:35 adjust it on the top of the pizza stone, and then I'll move it inside of the oven.
09:43 [Music]
09:45 So now we go to the final touches, we're gonna add the basil,
10:02 and the drizzle of olive oil.
10:05 And from here, you can cut and enjoy it. As I mentioned, the pizza is gonna be much crispier
10:13 because of the cooking, so you can actually feel it, hear it as well. I'm just gonna cut it through,
10:19 and then I'll show you guys how the Neapolitans eat the pizza, actually. They just
10:25 cut a piece through it, they fold it, and then from here, they just...
10:31 Not a match. It's very hot.