Pizza Margherita | Cooking Italian with Joe
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- เผยแพร่เมื่อ 8 เม.ย. 2014
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You know what I like about you the most Joe? Your a self made man with lots of money and living a great lifestyle but you give back to people. You don't act like the rest of the rich people out there and just expect everyone to buy your food or products, you share with everyone so everyone can enjoy.
MrCougar214 wow thank you! Ciao! Joe
What a great video! Love all the food chemistry behind yeast and how it ferments the carbs and sugars and makes CO2 and whatnot. I'm obsessed with margherita pizza! Love it!
Juan, Thank you for watching. Sometimes the dough can be very difficult to stretch and form, so an old trick is to add some alcohol, as this dissolves some of the gluten and makes the dough much more relaxed and less stretchy or rubbery. This is used in my doughs, for example when making a cannoli shell, there is wine added to the dough for this exact reason.
never thought about putting wine in there , Thank You Joe
thanks joe i never thought of that before putting wine in the pizza dough
I just love it♡ thank you for the detailed recipe. I actually made it today and result was just wonderful. Margaretta pizza is my favourite
I absolutely love your energy and style of cooking,
So glad to have found you.I love italian good, the best!
Joe, you have become a household name here in our home in the Bahamas. Please continue enjoying sharing ....with us! I’ve tried four of your recipes thus far with your passion. They were just as you promised -unforgettable meals!!!! Thanks so much Joe 😋
Thanks for the wonderful video, recipe, and demonstration, Joe! And I agree with you, cooking in the kitchen with kids will make a lifetime of happy memories for them, plus it will help them appreciate their family's heritage better too. Though I currently live in Indiana, I'm from upstate NY (Morris) originally and have driven through Cazenovia many times when younger, so thank you for making me (happily) homesick too. Blessings to you and yours-Don
I love your enthusiasm when you cook....I spent two hours watching you on this Mother's Day 2020! Thanks for your tips!!!
Wow, thank you!
This looks amazing! Definitely a must try, Tfs
I love the fact you explain the "why" of various techniques and ingredients. This looks delicious - I have never tried adding wine to my pizza dough. I will try that! Thank you.
You probably dont care but does someone know of a way to log back into an instagram account..?
I stupidly forgot my password. I love any tricks you can offer me
@Bodie Tripp Instablaster ;)
Love watching your videos,so informative.Every recipe of yours I have made is absolutely delicious!
Thanks for the tip about putting vino in the dough... I'll definitely give that a try... I had never heard of that before, but it sure seems to work, your dough seemed extremely easy to work with...
Just made this today(prepped yesterday). Phenomenal!!! Made wedding soup last week...2 for 2 home runs!
Hi Joe!!! I’ll make this recipe these weekend. I hope that it will be good like your pizza. Tks 😊
With all the videos I've watched on making pizza, this is the first I've seen on adding wine to the dough. The theory sounds good and the results look great. Can't wait try.
Joe I have been searching for the perfect pizza dough for years and have tried many but I must say this is the best by far!!!! Also, I am about to whip up your pumpkin pie with your pie crust recipe as well!! I'll let you know how it turns out. Love watching your videos.. Sure makes for a fun "learning" quarantine!!!
Wonderful !! I've finally learned to make it. :) And, lucky pizza tasters! Thank you.
+La J Thank you for watching, Joe.
Very good video.
Many people often have a good recipe, but I can't bear to watch the video!!
Thanks for doing both very well!
+Tunaslayer1 Thank you! Ciao, Joe.
It's like heaven! 😊💞🌹
thanks I subbed a long time ago but you are my go to channel when I decide to try to make Italian food. Thanks Joe
Joe does a great job! he is so personable!
Great recipe and very useful advice. thank you for everything . Lover your kitchen by the way ..👏👏
+anabry115 Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
Joe I've tried 2' of your recipes so far and they are phenomenal.. Thank you.. Will be making this very soon.. Meatball recipe is the best btw
+Misfit power Well Thank you very much!!! Joe.
Gorgeous kitchen!
Love your recipes and videos
Finally got around to trying your recipe while cooking pizza for my parents. Pizza came out so great! Thank you!
+Justin Anderson Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
+Cooking Italian with Joe making it again tonight. Does it matter what kind of white wine?
Great recipie Joe!
Joe -- Your videos rock! Im going to try this Margherita recipe. My wife likes the Margherita at California Pizza Kitchen which isnt horrible but when I have it, I just always think it could be better.
hey joe:) Im a big fan brother. I found your alchol in the dough trick to be useful. always appreciate the insider tips.
Thank you for watching and please subscribe. Ciao, Joe.
Hey Joe if I don't want to make same day what is the best way to store it for the following day? Thanks😊
I made this tonight and it was so delicious! I’ve been reminiscing the pizza I had in Italy and this came very close to it. 10/10!
I didn't hear him specify AP flour or Bread flour. Which did you use?
@@ginawiggles918 I used AP but made sure to buy unbleached and organic.
@@michellevallemcv :Hmm......tough to be too picky these days. Any flour at all is like stumbling onto a hidden pack of TP behind some bags of potato chips. I'll try making this after the Black Death has abated. Thanks for your kind reply. :)
❤❤❤Thank you Joe for all your thoroughness in your explanation of your recipes. I would love to know what brand your stove and your stand mixer are. I see by the comments you take time to reply to your viewers❤❤❤thank-you Joe
Hey Joey! No seriously this is my wife's account Joey I've been trying to make bread since this pandemic. Nothing has worked to my satisfaction. Your are amazing thanks to you and your father. My best dough ever easy to work with. I almost didn't need flour on the counter soft but crispy awesome I'm your new fan grazie mio fratello. Hey if you have any tips on moving to Italy let me know I love it there.
Thank you for sharing your recipes and great tips. I do the same thing as you. I wear a black shirt when I work with flour, especially pizza. Loli I am definitely going to try the white wine secret ingredient next time. I would never have thought of that. You are a great teacher.
+alba morales Thank you for the kind words. Yes alcohol relaxes the gluten so makes some tough dough easier to work if you struggle. This is why for example you add Marseilles wine to cannoli shell dough, to make it easier to work. Thank you, Joe.
This is the best pizza dough recipe i've found this recipe works really well when stretched really thin and using Mario Batali's stove top cast iron method gives it the perfect char
Ok great thank you! Please subscribe and please share our posts, channel, and recipes to the world! Ciao, Joe.
Where can I find that method?
Buen trabajo bien hecho
you eat everything even pizza dough lol thanks for sharing wonderful recipe
Most of the time, Italians say. " Fugget about it" ....this the only time ( when making pizza ) you Don't want to " fugget about it ". Set the timer! Good stuff brother!
It was fun,regards to your taster.👍🏾
Thank you for sharing your great family recipes. I love watching your videos and cooking your recipes. Love the great tips and informative information you give. You're awesome! I haven't tried the pizza yet, I will this week. I have made your pasta sauce and meatballs, both are so DELIZIOSO! Thank you!
love the video ..thank you for sharing!! miss the music background though!!
Finally I found a good pizza dough recipe, my recipe is good my family like it a lot but I don't, because I had eat better in Italy, thank I just found you and I like your Chanel
Thank you. Please subscribe. Ciao, Joe.
Joe, Can I freeze the other proofed dough balls to make pizza at another time? or do I gotta cook all these 3 pizzas at the time i make it?
yes you can freeze if tightly wrapped for three months. Ciao, Joe.
Hi Joe, I just found your cooking show and want to try this dough recipe. The one I follow is very difficult to stretch and springs back no matter what I do. How can I keep that from happening with your dough when I make it?
Best videos I have seen.
Hi joe I like the way you explain every thing I love your kitchen very organized and clean I have only problem with your vine in every recipe instead of that can put something else thanks and you are doing very good God bless you and fulfill all your dreams ameen
What brand of pizza stone do you suggest??
Joe, your Video's are some of the Best! Great Recipes, Detailed techniques and explanations of the Food science. Now I'm Hungry, Making Pizza today after watching!
Maybe a dumb question but would this recipe be good to make fried dough with? Love your videos!
Made pizza first time. You got to try the 00 flour. Makes a great crust.
+J Vukovics I have as well as so many other types of flour. WIll have some videos from Italy from the masters showing what they use and do. Thank you for watching and please subscribe. Joe
hey joe will this recipe work with antimo caputo 00 americana pizza flour?
Yum...
Quick question : when you initially put the pizza in the oven and set ur timer there was only sauce on it - then it looked like the video was edited cuz when you pulled it out there was mozzarella and other ingredients in it ? So you put it in oven for 7 min remove add ur additional ingredients then back in oven for another 7min?
+Misfit power Yes exactly, Add the cheese after 5 to 7 min. In italy you can add all at once but the oven is 800 degrees or more and that is why the crust is caramelized. Here we can get maybe 475 to 500 at home so start the crust with sauce first and then add the cheese and basil and all will be perfect. Thank you for watching and I am sorry for not making it clear on the videos. We are still a work in progress but we are getting much better. Thank you, Joe.
Where can I purchase the pizza peel?
Hey Joe, what brand of flour do you use when making your pizza dough?
Tipo OO or local mills here in NY
I wonder what makes the Chicago deep dish dough so different than this. It looks like it can be used for Chicago style to me.
right right right right right right
Hi Joe,On your packet of flour it pastry flour is this the same flour that you used for the dough in the video or just for dusting your table? I'm never sure what kind of flour to use. OO Bread flour All Purpose flour.
nice job man. 👍
Thank you for watching. Please subscribe and best to you and your family in the kitchen. Ciao, Joe.
So did you simmer the sauce?
Yo Joe! Please excuse this dumb question since it is coming from a guy that has eaten lots of pizza, but never made one from scratch before. If after let the dough rise for 2-3 hours, and decide to make a pizza can I refrigerate the rest? How long will it stay fresh in the frig? Is freezing the dough another option? Grazie!
+John Patota all good! Yes you can frig but it slows the rise and slows the yeast. So when you pull from frig place in a bowl that has been oiled to prevent the sticking and let rise and come to room temp. Freeze is ok but it never tastes as good as it kills some of the yeast and changes the chemistry a bit. Thank you, Joe
hey Joe have you ever tried instead of white wine use sprite or 7up it changes the flavor big time
No, but the sugar and the CO2 would make this so as it will work with the yeast. The wine is to make it easier to handle but no issue if you don't. Thank you for watching and subscribing. Joe
Wondering how much of each ingredient would I need to make enough dough for 1 pizza? I would make it for 3 pizzas but don't have room in my fridge to store extra dough. Thanks.
www.cookingitalianwithjoe.com
Chateau sauce? Are you from Massachusetts? I love that sauce, it is the closest jarred sauce to my homemade
quick question..do you use 00 flour or all purpose
00 is best but all purpose will work. Ciao, Joe
but really thank you for the TH-cam on the pizza I really like it and I subscribed and am looking forward to seeing a lot more. I would love to see your way of making sausage and peppers over polenta with onions and sauce will you PLEASE make that it's my favorite dish
Thank you for watching and subscribing. Joe
Hey Joe can you make a video of my favorite PLEASE polenta with Italian sausage and onion and peppers covered in tomato sauce
Boun Appetite!
How long does it take to cook after you leave it in for 7 minutes? Was it 16 minutes?
Tough o be exact as oven temp is so different. 10 to 20 min. Check bottom for crust to caramelize. Check top for a slight boil of sauce. Thank you for watching. Ciao, Joe.
Hi joe nice video:) am I the only one who didn't see he skip putting the topping part???
Hooson Liao yes he did!!
Hooson Liao I didn't see it neither
I think it was after 7 mins. but wasn't filmed. Looks delicious!!
no. I wondered what happened. Would have liked to see that part too. Joe???? Assume putting the pizza back in was for an additional 7 minutes (not 15 minutes). Somewhat unclear since the filming stopped at the topping part.
👌👌👌👌👌
can I make this dough without oil?
yes! Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
The main ingredient was the red towel
Sometimes I put wine in my pasta it is amazing.
What kind of tomatoes did you use ? Thanks
Justin Anderson Only San Marzano, the best! Thank you for watching!
other than white wine , can i use other type of alcohol?
Sure vodka works great.
From Singapore : Nice video well presented the pizza made by non Italians is not as good! We have great Pizza in Singapore. Me n Letty
hi Joe, on your website, the margherita pizza recipe says 5 cups organic cornmeal and then it says flour, as the next ingredient. I think whoever wrote it out, put it backwards, it should say 5 cups of flour, then cornmeal. Just letting you know. Ciao!
Hello, how much 1 cup of flour in gramms ? We don’t use the cup measure here. Thenks alot for sharing.
Keep rockin it man!! You got talent, good camera presence , great personality, and you know what you're doing and can communicate well. You just need some better camera equipment and a little more production value. Make some investments and grow your audience, you can make a great living with a food blog, a youtube channel, basically you being a brand. I hope you do this because you're awesome and I want to see more of you.
+Ghostwriter Chef Samurai Wow, thank you for the kind words and support. Love sharing some of what I enjoyed as a child so others can set their own traditions. Thank you again, Joe.
Agree, so true comment. Good luck, joe
At what point in your process do you let the dough rest overnight in the fridge if you want to make the 2 day "ideal" pizza dough. Would really like to give this a try. Love your videos
After you kneed it let it rise then pucn it down and put it in the frig for the night. Then let it come back to room temp and you are good to go. Flavor is always better if you give it a tw day.
Hey Joe,
How do you make the pizza sauce? You mention you use Cento puree, and what Italian seasonings you use, but not the amounts. I have made your Tomato pasta sauce recipe. Delicious. Is that what you are using for the pizza sauce?
I have made a bunch of your recipes, and all have been legit. For me, the sauce on a pizza is super important, and I would love to know specifically your pizza sauce recipe.
No. Pizza sauce is raw tomato puree with a teaspoon of salt and pepper. Then add some oregano, and thyme and garlic. Thats about it. The heat from oven will give it a cooking!
I do your dough recipe every time (except I use bread flour and honey instead of sugar), it tastes great, but your dough seems so much more pliable than mine. Not sure what I'm doing wrong. I really don't feel I'm over working it. Any ideas what could be the issue?
Let the dough rest for 30 min to 60 min in plastic wrap before you try and work it. That should be the trick. Ciao, Joe.
Mitchell Alley dont use bread flour ,use unbleached or organic flour
Joe. What do you think of this recipe 9 years later? I'm just curious if your thoughts on pizza making and the Italian language have evolved.
it would had been great to had the camera focus on the pizza more to see its actual status. Great job . thx
Thanks for this Joe. My little comment - I thought the video could be much shorter than this. Perhaps the verbal explanations could be much more brief than this IMO.
So many pizza dough recipes on YT, yet so many are not for a single pie. :>(
YUMMY 😋 THANKS YOU GOODNESS 🌟 JOE AMAZING ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
how many table spoons of yeast will it be if i didnt have 2 packets of yeast please
2 tbsl. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
thx
C
Nice viveo
Would whole wheat flour work ok?
yes. add a bit more water and let is rest for one hour min.
@@Cookingitalianwithjoe Cool, thanks Joe!
Raw dough? Yum-MEE!
Hello.
It's the first time I see somebody adding alcohol.
I know there are many variations. Some people doesn't add oil, or only a little bit.
Some people even adds a yolk.
What do you think about that?
Juan Pi. I love anything and anything. I love to experiment in the kitchen and put together some old ideas with new ones for sure. Thank you of r watching, Joe
You’re killing the planet with your pizza dough. 🤪
Can I freeze my pizza dough?
yup 3 months
Joe put Al Martino on, please.
JUST WONDERING. YOUR DOUGH LOOKS AWESOME. NOT SAYING ANYTHING WRONG WITH YOUR RECIPE, BUT I DO HAVE A QUESTION FOR YOU TO LET ME LEARN WHY. QUESTION. YOU HAVE MENTIONED YOU DO NOT LIKE TO USE WATER BECAUSE IT DOESN'T HELP TO FLAVOR. UNDERSTANDABLE, BUT WHY DO YOU NOT USE MILK IN THIS RECIPE?
hmmm how did the mozzarella got on there? You put the pizza with just tomato sauce over it??
2 packets of yeast? Wow! I’ve never Ever seen that much yeast added to anything.
Actually you do want to add salt and slow the fermentation, because quick dough i bad dough!
U live in ny .?
Yes Cazenovia, NY.
good littte town i grew up there