M is for Margherita Pizza
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- เผยแพร่เมื่อ 4 เม.ย. 2024
- First and foremost, let me say that the most important rule for pizza is to just eat what you like…, but Neapolitan Pizza is more regulated than Wall St and TSA combined and maybe that’s why Naples has some of the best pizza in the world no matter which pizzeria you go to. Seriously, I lived there for a month and didn’t have a bad pizza once. It’s impressive, but THAT is what rules are for. Not to condemn other pizzas as inferior, but to maintain a quality that you can count on. Bravissimo, Napoli! La tua pizza è buonissima.
Warning: This recipe really doesn’t work out too well if you are cooking in a home oven. You really need something like a @gozney Arc or an @oonihq pizza oven to get up to a high enough temperature… or a friend like @leannecitrone who has the setup of my DREAMS.
Thanks so much for having us over for an amazing pizza night.
For anyone who want’s to try their hand at an authentic Margherita… here you go! It’s in metric because… it’s Italian.
Ingredients:
- Water 1l
- Salt 40-60 g
- Yeast (based on temperature and humidity):
Fresh yeast - 0.1-3 grams
Mother Yeast - 5-20% of flour used
Dry yeast - 1/3 of fresh yeast used (1 gram of dry for 3 grams of fresh)
- Flour 1,600-1,800g
Mix the dough in the order of the video, water, yeast, flour, and then salt once the dough has formed.
Knead for a few minutes, but most of the gluten will develop during the first 2hr rest under a damp cloth.
Form little balls of 200 - 280 g, to obtain a pizza with a diameter between 22 and 35 cm. Rest those covered for 2 hours, then place them in the fridge for another 6-22 hours.
Remove the doughballs an hour before you’re going to cook them so that they can return to room temp.
Spread them in as little flour as possible, and top with
Peeled and crushed San Marzano Tomatoes 60 - 80g (1% salted)*
Buffalo or cow mozzarella/ fior di latte** 80 - 100g
Fresh basil some leaves
Grated hard cheese (optional) 5 - 7g
Extra virgin olive oil 6 - 7g (tolerance +20%)
*Peeled S.Marzano tomato from Agro Sarnese-Nocerino. D.O.P. The use of fresh or industrial peeled tomatoes “Roma type long tomatoes”, preferably Italian, is permitted
The procedure involves preparing the tomato sauce by salting it and not adding salt directly to the pizza disc. In detail, for 1kg of peeled tomato the quantity of salt to add is approximately 10-12g, in the case of S. Marzano tomato, which is already a tastier product, the quantity to add is approximately 7-10g per kg.
**Mozzarella Buffalo mozzarella from Campania D.O.P.
#margherita #pizza #italianfood #margheritapizza #neapolitanpizza - แนวปฏิบัติและการใช้ชีวิต
"Babe it's in the official rules. If we want an authentic margherita pizza, we have to watch the Matrix and then all the John Wick movies."
At LEAST! Don't forget the 13 Fast and Furiouses. Haha
Fine! As long as we can watch fast and the furious after.
@@TriggTube there's THIRTEEN of them now?!?
I love this concept! Can we make it a law? You have my vote... And my assassin coins.
@@TriggTubeI heard that rule is optional. Others are necessary though
Finally I can combine my two hobbies: movies and cooking
Of course!
Yeah
Thought you were gonna say sitting down and burning shit
if you want a great movie about cooking check out Tampopo if you haven’t
Is it not more baking?
I genuinely can't understand how this mans videos aren't more popular. Your content is amazing!!
I appreciate that!
Yeah I agree this guy rocks
Trust the process, he will be there soon
True
Glazing
“Wood fired pizza? Well how’s pizza gonna get a job now?”
Your telling me a ginger bred this man?
“You’re telling me an egg fried this rice?”
“You’re telling me an egg fried this rice?”
“You’re telling me an egg fried this rice?”
“You’re telling me an egg fried this rice?”
I just like that you own high quality physical media.
Only the best of the best. Haha
Love this channel! Keep up the good work. I love that you are laying out the official way to make dishes in a simple and concise manner. I can’t think of a cooking channel I like more. Thanks for the work! Keep ‘em coming please!
Some of these are hard to squeeze into 60 seconds. Lots of rules and steps.
I can’t even imagine the level of detail necessary to pack all this info into a short and keep it interesting. God bless you for doing it. You’re doing it very well brother!
Agree
As an Italian I can confirm this is 100% correct - also the "slap" technique to form the pizza
Where from Italy are you?
@@zwojack7285 Rome
Coney Island@@zwojack7285
Non è vero l'idratazione non era ottimale per una stesa così, e comunque non ha parlato neanche della maglia glutinica o tantomeno delle caratteristiche delle farine
Life changing tip if you don't have a pizza oven:
preheat your broiler at a temperature a little bit lower than your max, then start preheating a very large and flat pan on the stove.
Stretch your pizza and put it on the pan, stretching it as large at it will allow you.
Now top the pizza while it's on the pan, keeping the mozzarella for later; cook the bottom crust on the stove at a medium heat. As soon as the bottom has beautiful brown spots, add the mozzarella and slide the pan in the oven as close to the broiler as you can.
Increase oven temp to max, so you're sure that the thermostat keeps the heating element on, and finally time 2-3 minutes and your pizza will be nicely charred and done!
Be careful as the handle of the pan will be very hot now (totally never scorched myself this way 😅)
Jokes on you, all my pans have detachable handles hahahahaha
But seriously though, great alternative. I use a 1/4" piece of sheet steel that I got from work and deep cleaned and seasoned
I’ll be honest: I normally skip recipes with yeast, because I don’t have the confidence to start messing with that; however, this was such a fun and intriguing video! Never realized the short cook time either. I *do* feel confident that I would eat one in less than 10 minutes- got that covered. 😂
Yeah. Yeast is a PAIN. But even bad homemade bread is better than most store bread. Just because it's fresh.
@@TriggTube Completely agree! I’ve been making a yogurt bread recently that’s been a winner - added onion and garlic powder for extra flavor.
Yoghurt naan is my go to. And cream biscuits. That and flour tortillas do the job for MOST things.
@@TriggTube Cream biscuits!!! That also sounds delicious. Do you make the two-ingredient recipe: Self-rising flour and heavy whipping cream? Any notes or tips?
Btw: I know you must be a very busy person, and I appreciate the responses. Sorry to keep coming back with questions!
All good. I make flour, heavy cream, baking powder, and salt.
1 cup (150g) flour
1.5 tsp baking powder
1/4 tsp salt
2/3 cup heavy cream
I seriously love the way you present your videos, You deserve way more views man, Love your short-form content!
Thanks! I'm so glad to hear it!
You’re an incredibly likable person (at least from your videos!)
Wow, thank you! I edit the cursing out. 😅😜
This is not a dating site
@@BigB932Hahahaha, don't be so stiff 😜
@@BigB932 Why can’t I (a married man with kids) hit on an extremely good looking TH-cam chef?
Haha
I know what the rules say, I’m still under the opinion that basil shouldn’t go under such intense heat. There’s videos of chefs putting the basil under the cheese or putting the basil after the pizza is cooked.
I agree, cooking basil kills most of its flavour. Also, you don't really need more cheese than mozzarella, the point of the margherita is to just keep it light and simple, in fact it is the base for the majority of other pizzas.
It's preference. But if you're cooking the pizza for 60-90 seconds it shouldn't do too much damage to the basil
@@SutoEyon It's hard cheese, it just adds a bit of flavour. Makes it neither complex nor heavy.
@@niwa_s Do you really need more flavour? If you want to add more cheese fine, but it's not really a pizza margherita at this point, it's a margherita with cheese, add more and you've got a pizza called "4 formaggi" 😊
@@SutoEyon It's not my preference, but I don't see the big deal. Sprinkling a bit of parmigiano on top doesn't radically alter the pizza. I assume this video is sticking with the AVPN requirements for an authentic margherita; that means we're talking about 5 to 7 grams of hard cheese. Hardly approaching a quattro formaggi, lol.
my favorite...simple and delicious. The colors of Italy's flag.
i dont see the delicious part
We have very different definitions of simple
I just want to say, I've been watching your shorts for about a year and wondered why you only got a few views. I'm so glad to see your channel took off! Congratulations!
For a few weeks now, ive been talking about making my own breads, pastas and sauces and suddenly this guy shows up on my TH-cam shorts. The first time TH-cam gave me something i would appreciate watching.
Cooks in 90 seconds.. I'd be on that show, "My 600lb life" if I had an oven that could cook pizza in 90 seconds. 😅
Hehehe
Well at least all that proofing time will be a speed bump stopping you from going that far
This dudes videos always make me happy . Thank you bro. I wish I can pay you to cook for me sometime
10 mins for 6
Small slices is not even a challenge
Not supposed to be a challenge. It's like a "best before" date except instead of days and months it's in minutes
It doesn't need to be eaten within 10 minutes, but it must be served immediately. If you take longer than 10 minutes to serve the pizza it is no longer considered oven fresh. This can result in the pizzeria losing their mark of authenticity.
I breath it in at once
Yeah that would last me 1 min tops
@@malexthegreat just breath it in you will hardly notice it xD
Fantastic!
Imagine, if restaurants had such rules for the meal consumption.
What a perfect and polite world it could be.
The cinematography is not getting enough love. It's so well done 💖
Omg, this song takes me back to NFS payback, thank you for reminding me of these amazing memories!
telling me which movies i am allowed to watch while the dough is resting really upped my game, thanks man.
Ok, did you just say that I can make good pizza and measure time using Keanu Reeves's movies? LOVE IT! My kind of recipe, my kind of day!! 😂❤️
Keeanu Reeves is somehow the official measurement of resting time? OMG we are truly living in the Matrix...
😎
I’ve had this in Italy and absolutely no other pizza will ever beat it!
Finally, units of measurement I can get behind 🗿
This must have been difficult to make before those movies came out
❤😂
Instructions unclear. I fell asleep watching the fast and the furious movies and the oven burnt the margherita pizza to a crisp ...
😂❤
I just had a slice of margarita pizza for lunch today. Omg! Thin crisp perfect NY crust, sweet circles of tomato sauce, lots of fresh stretchy mozzarella, and sweet fragrant basil. It’s a fairly new pizzaria, but they know how to make real NYC pizza.
One thing you forgot to mention is 00 flour. I was the operations director for VPN place in Texas for many years. I miss eating a VPN margarita pizza. Also miss going to the pizza Olympics!! Looks good! Great job!
00 flour? What is it and where can you get it?
@@tnguyen403 google
also normally the mozzarella is torn apart not cut
@@robynb.802 yes! We actually experimented with this and found that people enjoyed it more when we crumbled it by hand
That matrix reference made me subscribe.
babe wake up Trigg posted
Wow the editing on these are so amazing! Love what you do it’s so easy to just binge
Glad you enjoy it!
Best cooking shorts on this media. Prove me wrong. I appreciate the quality of your content
Your videos are the best 💯
Thanks!
I don't understand how your channel isn't more popular...wish u success tho
It's coming along. Thanks for the support!
There are now 4 John Wick films.
Yes. All four must be watched. I just used the trilogy as a visual. Full franchise. 👍👍
One of the best visual edits and presentation I’ve ever seen consider me a fan!!!
Welcome!
Great content my guy! Keep it up!
Thanks! Will do!
It’s so nice you went to your friend to make that pizza such nice thing to do :)
Really glad all these rules are in terms of movie-lengths. I'd be so lost otherwise!
Ok, i get the rules about ingredients and instructions, but telling me how I should eat my pizza is criminal 😂
Not at all. Gotta do things the proper, best way.
It's more so, if you let it sit out too long it won't be nearly as good
Love your channel! Keep up the great work! Ps… can you create a clip on how to make zabaglione dessert please! ❤ Grazie!
Will do. Maybe for a Bombardino video. 👍👍
M is for "My god what a handsome Man"
If anyone doesn't know, these are actual rules set by a pizza association in Italy and endorsed by the Italian government. Theres also the hydration point rule of 60-65%
I wish more restaurants in North America would follow these rules.
As a Neapolitan and a good “knower” of pizza: WELL DONE, finally someone who gets it right! Nice job
Thank you. I'm honored.
Very creative!
🔥🔥🔥
You really did an amazing job mate, but like an Italian I want to tell you some tips. 1) squeeze tomato in a bowl and add olive oil, salt and pepper to create a "salsa" 2) the basil and the oil must go on pizza at the end outside of the oven (cooked basil taste like burn things). Try and you absolutely love it
I am definitely learning a lott
Glad to hear it
I need a friend with a wood fired pizza oven.
It's great. Or be the friend...
Nice! But do slice the mozzarella thinner, the shape is right but the thickness it's too much, it dries better while cooking if thinner too. Also, crust has to be tall and pretty much full of air, so do push from the center to outward while shaping it.
I applaud you sir!
I never thought I would see an American make a pizza correctly.
I am going to exho what a lot of comments are saying about how great your content is and how amazing your editing and presentation are. ✨ I hope, whatever happens, you always keep it 100% Trigg, please don't ever lose that. 🔒
Also, I appreciate SO much that you took the pronunciation hint from the viewer in the last video and applied it. I smiled with pride 😊 Thank you and we appreciate you 🫶🏾
Thank you so much 😀 that's how you grow. 👍 I'm all for listening!
Bro got a margarita and a marghertia
Good thing I’ve spent my life breaking rules, I can get something edible that keeps me from starving breaking the rules. Fun short for sure of course!
I am loving this channel!
Glad you enjoy it!
This is the way I used to get Pizza in Italy years ago. I miss it so much.
Groovy! I just found you today...amazing videos/recipes. And I have a brick pizza oven. WooHoo.
Of course you never disappoint ❤
That's a beautiful Margherita, was it good as it looks?
It was tasty. I'm still figuring out my dough for a home over though. 👍👍
@TriggTube meanwhile, you can also make some amazing montanarine... That's what our nonne used to do when very few people had a private oven.
I hope you'll share your epic dough when you'll figure it out!
Marina
YUM!
i only need a margherita to feel at home
🎶Wastin' away again from Margherita rules🎶
I'm sorry
The crunch is perfect ❤❤
Mozzarella is white
Tomato is red
Basil is green
Red, white and green are the colours of the Italian flag. Queen Margarita was presented with this pizza during her visit to a poor village in Napoli. It was the only ingredients they could afford. She was a favourite of the people because of her charitable work for the less privileged
Might be the best pizza I've ever seen 🍕
My mouth watering
Man, I hope all these movies are on Netflix. I really want to make the pizza
Baking things is a man of culture's excuse to play Smash and Cart with his bros.
I would marry this guy in a heartbeat
I can't explain it, but this guy is the Saul Goodman of cooking
I'm just about to make my dinner. A Margherita pizza. From Lidl. I just let it thaw, cut it in half, put on some extra tomato sauce and cheese, fold it, and shove it it the airfryer. That works, too.
... And one day, after you've followed them a few dozen times, the rules magically melt, and become loving attention ❤.
The xx- intro -one of the greatest song out there!
Remember seeing your content a while back, but forgot to sub. Not forgetting this time!
Thanks! Welcome!
That looked so delicious 😊
Thank you 😋
Italians typically do not put basil on before cooking and they only use olive oil on marinara pizzas (without cheese)
Would you have a proper recipe for the pizza dough? How much of every ingredients?
(Please of course...😅)
I work at a pizza place and I was with you til the cook in 90 seconds bit. Didn't know that was a rule for traditional margarita.
Omg delicious perfect Italian
Now Zac Efron is making pizza tutorials 😮
"hey hon, what time are we taking out the pizza dough?"
"Oh wait hon, im at John Wick 3 we should take it out after John wick 4!" 😂
Goated
I am Italian. I confirm this to be correct, although I am a bit skeptical of the oven being that high of a temperature. One thing for sure, an ordinary household oven is definitely not hot enough.
John wick 4 felt like a 4 hour long movie
unrelated but the song being by the xx is a massive W
There's a restaurant around Santa Fe, New Mexico that, for 2 weeks out of the year, has the BEST margarita pizza. I haven't been in 7 years, so i don't know if it's still in business. But 7 years later, im still yet to find a pizza that even comes close
for a bit of context this is kind of right. but they’re less rules and more just the recipe. eg. resting time, oven temp, etc. wood fired oven is because it usually makes the pizza taste better, and the oil thing is legit, but more because it’s a sick way to put about the right amount of oil on the pizza without drowning it. this is also why you do the 6 shape starting from the center and going to the edge because you can take the bottle of oil away from above the pizza immediately to avoid extra oil dripping.
but make the pizza however you enjoy, don’t stress about any rules any more than you’d stress about getting a recipe right, all the same and just enjoy some pizza :)))
I was about to be like yes, finally trigg tube posted a short where I can make a margarita pizza, but then he has a friend with a wood fired oven, noooo😂
I'm working on the home recipe.
Swear this guy looks like a young papa john
Oh no!
Прикольный красавчик❤
Just did this yesterday because of your video, and god damn San marzano tomatoes are delicious
Yay!
My absolute favourite
That’s a wild amount of long times for such a rush near the end
Non sto piangendo, mi e solo entrata un po' di mozzarella negli occhi.
Sono commosso
I do love me some rules! But I might throw basil chiffonade (sp?) on the pizza as I remove it from the oven. This is fun for sure!!
Was thinking of making one today but I don't have the original matrix cd. 😢😢😢
I'll make sure to get one by next Sunday
Terms and conditions ahh pizza💀😭
Italian approved👍👍
10 minutes for a pizza is crazy, after about 7 I’m getting hungry again…