How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef
1,105,086
Published 2020-06-14
Thanks to Le 5 Stagioni, Lucio created (and devoured) a classic pizza margherita, known well for the colours it is adorned with, the same as those on the Italian flag…watch this margherita pizza video and recreate the authentic version of the most popular pizza ever created.
🌍Get the recipe on my website www.vincenzosplate.com/recipe-items/classic pizza margherita/
#pizzamargherita #margheritapizza #howtomakepizzamargherita #vincenzosplate
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INGREDIENTS:
1kg/4.25 cups Le 5 Stagioni Pizza Napoletana Flour
600ml/ 2.5 cups water (room temperature)
2g/0.03oz fresh yeast
30g/2 tablespoons sea salt
1 x tin (400 grams - 14 oz) San Marzano Tomatoes
Fresh Basil
Handful pecorino romano cheese
100g/3.53oz Fior di latte Mozzarella
Salt
Extra virgin olive oil
METHOD:
STEP ONE: HOW TO MAKE THE NEAPOLITAN PIZZA DOUGH FOR CLASSIC PIZZA MARGHERITA
1. Classic Margherita Pizza starts with an authentic Napoletana pizza base.
2. Pour 600ml water into your mixing bowl and dissolve the sea salt by mixing it in with your hands.
3. Add 100g/3.53oz of flour to the water and mix using your hands.
4. Once the flour has dissolved, add the fresh yeast, breaking it down into the water again, until it disappears!
5. At this stage, add the flour gradually, mixing as you go and once your dough is thicker and starts to form, transfer it on to your bench (don’t forget to line the bench with flour first!)
6. Rub the excess sticky dough from your hands, letting it drop into the mix and knead it through the dough.
7. To knead, press forward and fold back, repeating this process and working the dough until you get a soft and elastic consistency.
8. Once you are happy with the dough, cover it and leave it to rest for 18hr at room temperature.
9. After this time, create pizza balls that weigh 270g/9.05o. Put them into a tray then cover them too and leave to prove for another 4-6hr.
STEP TWO: STRETCHING THE CLASSIC PIZZA MARGHERITA BASE
10. Spread some flour over the top of your board.
11. Get one of the balls out from the tray using a small amount flour on the sides to prevent it from sticking – to your hands and the tray – and place it on the bench.
12. This dough is very elastic so will stretch easily. Start to create the round base by working your fingertips from the bottom all the way up, making sure to leave a 1cm rim all around the edges.
13. Turn the pizza upside down and repeat the process. This pushes all the air to the bottom and into the crust.
14. Repeat this – gently – twice on each side, then lift the base, flip it into one hand and onto the bench, helping it to stretch further and form a circle.
Keep reading the recipe on Vincenzo's Plate website: www.vincenzosplate.com/recipe-items/classic pizza margherita/
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PASTA RECIPES: bit.ly/MyPastaRecipes
PIZZA RECIPES: bit.ly/MyPizzaRecipes
NONNA’S RECIPES: bit.ly/NonnaRecipes
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of
All Comments (21)
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I trust these guys based on their accent 😂
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There is a small pizzeria in my town. The owner went to Italy many years ago and won a pizza contest. He also won the national pizza contest in my country 3 times in a row. He only uses few ingredients and if you ask him to make a pizza with 3 kinds of meat he tells you to fuck off lol
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11:03 Today I am feeling like king, because I am eating the queen 🤣🤣
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Lucio is the nicest person I've ever seen on youtube so polite, thank you Vincenzo for this amazing video
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There is no better pizza, then a REAL Italian pizza😍
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Many years ago when I visited Venice I lived on the simple Pizza Margherita slices sold by street vendors and loved eating them 'portafoglia' as I strolled by the canals. It is one of the vendors who showed me this way of folding to make it very convenient to walk around while eating. Great video. Will surely try the recipe. Thank you.
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Make sure if you don’t have fresh yeast and are using dry yeast, you use half a packet instead of a whole cus dry yeast is more powerful
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Such great food. These guys tried and test and put in the effort to ensure what they present is done correctly. This is so much better food than most food presented by others. I tried and tested their recipies and can tell they definitely did to perfect this!!!
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MOLTO BRAVO LAMICO :)
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I live in Germany, I went on vacation to Italy recently. Obviously Pizza in Italy puts every Pizza from Germany to shame. The overall quality of food in is much better in Italy aswell. I want to go back... I'll probably try this recipe, thank you for the amazing video
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LoL, "there's no talking anymore!" This guy is an artist with that pizza, amazing.
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my mouth is WATERING. nothing will ever beat an authentic margherita pizza
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Absolutely love cooking Italian food, can’t believe I haven’t found this channel sooner. Molto bene, amico!
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This is my new favourite cooking channel. I have learnt so much. Thank you Vincenzo.
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Can't wait to try this out. Thank you!!
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Thanks for your time in making this video..Margharita Pizza is my favorite!!! It is amazing how you did the dough just by hands I will try it someday wish me luck!!
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Fantastic! Thank you Chef. Love it.
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Love the video guys thank you for sharing your experiences! Great job
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Wow! Absolutely amazing. Great instruction, thank you for sharing. I learned a lot from this video and I am sure my family will enjoy the margherita pizza even more now!
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That is honest to goodness pizza, pure and simple ingredients, the dough looks just perfect! This pizza you can taste and tell it's delicious just by looking.
