- 12 minutes ago
Here's how to make sourdough pizza by the head chef of Franco Manca.
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00:00Hello, my name is Rafa. I'm the other chef for Franco Manca and today I'm going to be showing you
00:04guys how to make a sourdough pizza.
00:10Start with, we're going to go through the ingredients you're going to use.
00:12The most important one would be the sourdough, the mother dough starter.
00:15To make it, it's quite easy, but it's quite time-consuming.
00:18It takes about two weeks, two weeks and a half to make it.
00:21All you need to make it is around 100 grams of flour, 100 grams of water,
00:2510 grams of honey or juice. You just mix all together and leave it to rest for a couple of
00:31days.
00:32After that, you're going to see that start bubbling.
00:34After another couple of days, you add a bit more of flour, a bit more of water,
00:37leave it to rest again. Keep doing so until it actually bubbles and start growing in size.
00:42So that's the sourdough starter. Now we're going to start with the recipe,
00:45which we're going to use first the water.
00:48For the water, we're going to use just tap water at an average temperature of 18 to 22 degrees.
00:55So we're just going to add the water to the bowl.
01:01Next ingredient would be the fine sea salt, normal fine sea salt.
01:06What the salt is going to do to your dough, it's going to change how elastic it's going to be,
01:11also give flavor. So if you put too much salt, you're going to have a very elastic dough
01:16and it's going to be very hard for it to stretch. If you put too little salt in your dough,
01:19your dough is going to be very fragile and it's going to ferment too fast.
01:22The proportion I'm using here is one liter of water and the average salt I'm going to use is around
01:2740 grams per liter of water.
01:29Okay, so you just put the salt in and make sure you dissolve it.
01:35Next step would be adding the sourdough starter. I would recommend at home for you when you're starting making it,
01:41put a little bit, let's say around 15 to 20 grams per liter of water, just so you know where
01:47to start.
01:48So next step, I'm going to get my sourdough starter. I'm going to put it inside of the water.
01:53I'm going to just dissolve it as if I'm trying to clean my hand of it.
01:56It doesn't need to be completely dissolved in the water. As soon as the water is white,
02:01and even if you have some beets like this, it should be okay.
02:04Next ingredient would be the flour. At Franco Manco, we have a type of flour that's made special for us.
02:10We ask the supplier when they make the flour to make it type zero, which is a bit grainy.
02:16And also we ask them to keep the skin off the grains so it has a bit more fiber into
02:22it.
02:23Okay, so I'm going to add my flour slowly to start with.
02:27The proportion of flour will be around 1 kilo and 670 grams of flour for a liter of water, average.
02:37Every type of flour is different. If you're using a different type of flour,
02:40you're probably going to use a bit more or a bit less depending on the strength of the flour.
02:46So you're going to add enough flour for you to get to the point where you can actually remove your
02:50dough from the bowl.
02:51And knit it on the... Just keep adding it.
02:58And when I'm talking to the videos, for example, I just tell the people like,
03:02if you have kids who like making mess, just get them around and they're going to love making your kitchen
03:07a big mess.
03:08So literally just going to fold it inside until you get to the point where you can actually remove it
03:13from the bowl.
03:14You can use a bit of flour to clean off your hands of the excess of the dough.
03:18It will make it easier for you. So once you can actually remove the dough from the bowl, you're going
03:25to turn it over.
03:29And then you're going to start knitting it.
03:32Literally just folding it and pushing.
03:36You should do it for about five to six minutes once the dough is like consistent.
03:43So you get a nice elasticity to the dough.
03:46You know when your dough has had enough flour when the counter is clean.
03:52For example, here you can see my dough is ready.
03:54I just need to knit it a bit more because I'm knitting it and the counter is totally free of
03:58the dough being stuck to it.
04:01If it's sticking a bit too much to your hands, just dust your hands in the flour and keep doing
04:07it.
04:10Then you're going to shape it in a shape of a bowl.
04:13Just by pushing the dough inside here, folding it inside.
04:18And once it's ready, once it's like this, you can get your bowl, put it back inside.
04:27And to avoid it from drying and creating a very dry crust on the top, you're going to get some
04:33cling film.
04:36And close your bowl, so just so the air doesn't go inside of it.
04:40So once you put the cling film on the top, you're going to leave it to rest for about 15
04:43hours.
04:44On the next day, you're going to come and shape your pizza bowls.
04:48After 15 hours, that's kind of the result to be looking for.
04:51The dough will have grown like quite considerably, like almost double of the size.
04:55And we're going to soon cut it into portions and put inside of those trays.
05:01At Franco Manca, we use those trays because it also helps remove some of the moisture of the dough.
05:06Yeah, if at home, if you don't have like those kind of trays, use like a container or a tight
05:10container
05:11and make sure you have enough space to fit the balls in, okay?
05:15So all you're going to do now, you're going to remove your dough from the bowl where you're holding it.
05:24Using a scraper, you're going to cut it into portions.
05:28Ideally, if you're going to make a pizza home, you'd want your pizza bowl to be around 250 grams.
05:34You can have a scale next to you to cut it and weigh it properly, or you can just do
05:38it by eye.
05:39I'm going to just cut some portions with the scraper.
05:47Then I can show you how to shape the pizza bowl.
05:54So, those are the portions.
05:55Now, we have a few different ways of shaping it.
05:59The easiest one that people learn, you make like a claw with your hands and then you're just going to
06:04place it in the top and move it around.
06:08One tip, if the dough is sticking too much in your hands, just dust your hand a bit of a
06:14flower and then you can shape it nicely.
06:18That would be one pizza bowl.
06:21The other way is you can fold it inside, then you close it nicely underneath.
06:31That would be another one.
06:33And the way you usually use the Franco Manco, most of the guys, they just fold it in using both
06:39hands.
06:40And it's much faster.
06:51So, that's how you do your pizza bowls.
06:54Now, I have this tray. I'm going to leave it to rest for about three or four hours.
06:58So, it's going to double in size again.
07:00I'm just going to put it on the sides and you'll see the final result in a bit.
07:06Once your dough is ready, you're going to get some of the flour and you're going to sprinkle it.
07:11On the top.
07:14Then you're going to cut through the lines through the five spatula.
07:21And scrape it off from the bottom.
07:23So, this part here is going to be on the bottom.
07:28Move your tray to the sides.
07:32Add a bit of more flour on the counter.
07:36A bit of flour on the top.
07:39And now, I'll show you guys the easiest way to make it.
07:41Basically, when people are learning how to make pizzas, stretching, that's how they do it.
07:45So, all you're going to do, you're going to get your hand from the middle and you're going to press
07:49it down.
07:53Make it as flat as possible.
07:57Leaving the edges.
07:59Then, you're going to turn it over.
08:00Do exactly the same thing.
08:04Once this is done, you lift it up a bit.
08:08Get off the flour from underneath.
08:12Place it on the counter.
08:14And one hand is going to move up and down.
08:18The other one is going to stretch.
08:19So, all you're going to do is turn and stretch at the same time.
08:29Yeah, and that's your pizza base stretched.
08:31To make your pizza, you're now going to need some tomato sauce.
08:37You're going to get one lado of tomato sauce.
08:40Put it all in the middle.
08:43Then, from the middle, you're going to stretch it around.
08:48Try to leave, like, a finger and a half on the edges.
08:51Just so you don't destroy your nice puffed edges after.
08:57After that, you're going to add some mozzarella.
09:04So, that's a basic margarita pizza.
09:07It's the number two on Franco Manca.
09:09The main difference comes now, like, when you have to cook it.
09:13At Franco Manca, we use massive ovens that reach around 500 degrees Celsius.
09:18And at home, you're going to have an oven that over is going to go maximum of 300 degrees Celsius
09:22when you're cooking it.
09:24Obviously, you can use some tools to help you cooking your pizza, like a pizza stone, which is what I
09:28have here I'm going to use today.
09:30Now, I'm going to grab my pizza stone to cook the pizzas.
09:33I'm just going to lift my pizza and put it on the top.
09:38Adjust it on the top of the pizza stone.
09:41And then I'll move it inside of the oven.
09:58So, now we go to the final touches. We're going to add the basil.
10:04And the juice of olive oil.
10:08And from here, you can cut and enjoy it.
10:11As I mentioned, the pizza is going to be much crispier because of the cooking.
10:14So, you can actually feel it, feel it as well.
10:18I'm just going to cut it through.
10:20And then I'll show you guys how the Napolitans, they eat the pizza actually.
10:24They just cut a piece through it.
10:26They fold it.
10:27And then from here, they just rub it back.
10:33Very hot.
10:35Watermelon.
10:36And after that!
10:39They're going to go to it as well.
10:39And when I'm going to go for it.
10:39And it's bad.
10:40I'm just going to love it.
10:40It's a little bit over there.
10:40And you're listening to them.
10:40You're listening to them.
10:41You know, we're going to enjoy it.
10:41You know, with theďż˝, it's awesome.
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