00:10Look at this.
00:15Do you want a clip?
00:17Or some kind of giant cookie?
00:25Today we're going to try to make an extremely crispy pizza.
00:33Like those appetizers they give you in some pizzerias in Rome, just to warm up.
00:44The funny thing is that I'm going to make it with all-purpose wheat flour, the standard, everyday kind.
00:52The idea is to get a very thin dough that, when you handle it, does this.
01:06If you want to grab a pen and paper and write down the ingredients, pause the video, because now is
01:12your chance.
01:13In a large bowl, I add 400 grams of all-purpose flour, the regular, everyday kind.
01:20I make a sort of well in the center.
01:22And inside, I add 250 milliliters, which is one and a quarter cups of water.
01:29But make sure it's very cold, straight from the fridge.
01:34Note that we're not adding the yeast or the salt just yet.
01:40What I do, is turn it, mixing the flour and water together really well.
01:48Right now, you don't need to overdo it.
01:50Just mix it well until you don't see any dry flour left at all.
01:57Even if it takes a bit of effort at first, keep going, it will stop being gummy.
02:05Just keep stirring it.
02:06And if you want, you can also do it with your hand, even if it's a bit sticky.
02:14Even though right now it doesn't look like a pizza at all, give me some time.
02:22You'll notice that a smooth bowl has formed.
02:27Oh, it's even coming off your hands already.
02:30Cover and let it rest for 30 minutes.
02:35Then, add 3 grams of dry baker's yeast, along with a splash of water.
02:42We're going to mix this as fast as we can with a small spoon.
02:45The point is to dissolve it and turn it into a sort of yeast paste.
02:51Ouch!
02:52Ouch!
02:53Completely liquid!
02:54We uncover it after half an hour and open up the dough a bit.
03:00That is, we press it out to the sides a bit to make it easier to absorb the pasty liquid
03:05we just made.
03:08Here comes the yeast.
03:12Then you just have to stir it so it gets incorporated.
03:16So let's hydrate the dough and then I add 7 grams of fine salt.
03:23Which is about half a tablespoon and two tablespoons or 20 milliliters of oil.
03:31Mix it thoroughly again.
03:33Now really go at it and stir until everything is fully combined.
03:42Now we're just going to work it right in the same bowl.
04:07We do all of this the day before at whatever time because we're going to keep it covered in the
04:12fridge overnight.
04:15A fundamental part of the recipe is this, straight into the fridge.
04:23In it goes and I'll say goodbye until tomorrow.
04:29It is precisely this that will give us that magical touch, allowing us to stretch the dough so thin later
04:36and make it even crispier.
04:38Just make sure it's in a container and well covered.
04:41I'll continue tomorrow since this needs at least a full night in the fridge.
04:50Good morning. I'm ready now. Let's see how it looks.
04:56Take the dough out and uncover it as soon as you have a moment.
05:01Because I'm going to leave it here to rest for another two hours.
05:06So now, just like this, I'll let it rest peacefully for a couple of hours.
05:11Let it come to room temperature and I'll start my day.
05:19You have to stretch the dough, but remember that you can use your hands, a rolling pin, whatever you like,
05:26as long as it gets really thin.
05:29We don't want thick dough.
05:32If you wanted thick dough, just leave it as is.
05:36If you want it perfect, cut it in half and you'll make two for the price of one.
05:44Look how easily it cuts just using a silicone spatula.
05:52You stretch the dough little by little and then, if you want, you can give it the final touch with
05:58a bottle or a rolling pin.
06:01A final touch with the rolling pin and you can see how thin it gets.
06:06If any spot becomes see-through, almost tearing, and you can even see what's underneath. Don't worry.
06:16I use a good extra virgin olive oil to give it lots of bold flavor.
06:21And I spread it with a pastry brush.
06:24The oil is going to give it all the flavor, so don't skimp on quality or quantity.
06:32You give it the final touch with coarse salt or flaky salt, a little sprinkle of oregano on top, and
06:39a little bit of basil too.
06:43Just make sure you don't overdo it. Just a light sprinkle, and then into the oven. Preheat it to the
06:49highest temperature it will go.
06:52Place the baking sheet in the lower middle part. In fact, the lower, the better.
06:57And we'll keep it in there for 8 to 10 minutes at max power, as high as your oven goes.
07:04If you like it lighter, 8 minutes. If you like it more toasted, 10.
07:09Here, just like at the bakery, I'll let you choose whichever level of browning you prefer.
07:15Oof! It smells so good.
07:18Right now in my kitchen, I love fresh bread and freshly made pizzas.
07:21Remember, we had enough for two, so the second one goes in as well.
07:25And as I said, between 8 and 10 minutes.
07:29And after that, this is the pre-shot. Fantastic.
07:34Thin, golden.
07:36Thin, golden.
07:37The aroma of fresh baked pizza.
07:39And with very little effort.
07:47I love that sound.
07:53That doesn't look like an ordinary pizza, does it?
08:00It's super thin and really crispy.
08:06With just some regular, all-purpose flour and a little patience,
08:10you see you can pull off a truly epic recipe.
08:18I have to admit, I had to do a few tests.
08:20But now, with this result, I'll never change a recipe again.
08:25So I hope you let me know if you feel like trying an ultra-thin pizza.
08:29Or if you're one of those who like them really thick, let me know in the comments.
08:36And also tell me, where did you enjoy your favorite pizza?
08:40I'm sure you have a memory of a place where the pizza was to die for.
08:44Or simply because the company was special.
08:46Tell me about it so we can bring back good memories for everyone.
08:50And I'll see you in the next video.
09:00I'll see you in the next video.
09:01I'll see you in the next video.
09:02I'll see you in the next video.
09:02Bye-bye.
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