Recipe can be found in Marcella Hazan’s “Essentials of Classic Italian Cooking”.
Ingredients for dough:
-1 1/2 teaspoons active dry yeast
-1 cup luke-warm water
-3 1/4 unbleached flower
-Extra virgin olive oil
-1/2 tablespoons of salt
-Baking stone (if not, baking tray)
Ingredients for topping:
-1 can plum imported tomato
-2 tablespoons extra virgin olive oil
-1/2 pound mozzarella (could use dry mozzarella also)
-Basil leaves
Hey I’m glad you guys are back again for another video! This was a passion project of mine (seeing that I’m so passionate about pizza). Now, full disclaimer, the pizza that is in the oven is not the same as the one in the final shot. They were both delicious, but my first try at shaping the pizza dough resulted in a hilariously large crusted pizza. I ate the whole thing shamelessly but for the sake of the final shot I took the second dough and busted out a second pizza.
What have I learned from this video? If at first you don’t succeed, eat the evidence and try again.
Thanks for joining me in the kitchen and I hope to see you guys next time:).