ピッツァマルゲリータの作り方 24時間発酵の本格レシピ By イタリア人ピザ職人 アンドレア・サンビート

ピッツァマルゲリータの作り方 24時間発酵の本格レシピ By イタリア人ピザ職人 アンドレア・サンビート

Ciao!
Its Andrea Sambito I’m a Pizzaiolo who grew up in bakery Today I’ll make a Neapolitan pizza together. we need type 00 soft flour to make a Naples pizza Using this flour makes Pizza fluffy W, which represents the strength of the flour, should be about 300. The key to the long-term fermentation is using strong flour. And we need malt powder. 1% malt to amount of flour. And fresh yeast. 0.1% of fresh yeast. When using dry yeast, 1/3 amount is fine. Then salt. Extra virgin olive oil. water It’s important that the water is not very calcareous. And add water up to 68% water absorption. It’s a highly hydrated pizza dough. Let’s get started. I knead the dough by hand. Put flour on the table, make a hole, and slowly add water. Bring flour from the outside to the center. If flour absorbs water, add water slowly. For the time being, the aim is to allow water to be roughly absorbed. Knead only after letting the flour absorb water perfectly. There is no water out if you do it carefully. OK. It’s all filled with water. Collect all the flour on the table, If necessary, peel it off with a scraper. So this tool is important for professional work. At this stage You don’t need glossy dough. No need to make gluten. Just let the flour absorb water. Then leave it for 30 minutes. No lid needed. After 30 minutes, the work will be very easy, Then add yeast and malt powder and start kneading. 30 minutes have passed. Look at this.It’s so extendable. it will be very easy to knead. Now let’s start kneading. Put in the yeast. Crush it finely and put it on top Then add malt powder. Why is the amount of yeast so small? It takes a day to ferment and mature. This tiny amount of yeast, cold storage, and gluten-rich flour are a pizza with a light texture and good digestion. You see, it’s almost kneaded. Do not add flour. as a result,it gonna be firm and does not grow Imagine the time to build a building There are only two foundations and skeletons, water and flour that make important gluten. You can finally start building from there So you can add yeast, malt flour, salt and olive oil there. I’ll show you how to knead the dough well. Put the dough like this, hold the back part, Pull up Turn over and close. By striking strongly like this, the fabric becomes strong, and it becomes glossy and supple The gluten structure is complete. Then add salt at the end. Spread the dough. Place salt evenly on top You can see that the dough tightens and becomes stronger as soon as you knead it for a minute. The reason is that salt is not only for seasoning, It also has the role of tightening and strengthening the gluten structure. So it’s very important to add salt at this stage instead of first. If you put it in first and tighten it, the dough will be so strong that it will be difficult to knead. The proportion of salt is always 2%. Don’t change Because it becomes a salty pizza that is hard to digest. And you will have to drink plenty of water. So 2% is the ideal amount. OK. I’ll add olive oil. Add 10g. So it’s 2% for flour. Add olive oil slowly. I need 10g, but I’ll put it in 3 to 4 times. Make a dimple Put in a little Use extra virgin olive oil for olive oil. Olive oil gives not only the taste and fragrance but also the fluffy texture of the dough. The characteristic of Naples pizza is fluffy, not crunchy. The key to kneading is to fold and fold the dough. In the case of this kind of hand kneading, work quickly. The reason is that the hands are hot. The temperature of the dough rises to 36 degrees. So it’s important to use cold water first Water is the only material that can control the temperature of the dough. Temperature is important to get the target kneading temperature. As soon as the dough gets hot, fermentation begins. The ideal dough temperature is 26 degrees. So it’s important to use cold water at Autolyse (the first step of mixing powder and water). Add the last olive oil and you’re done with pizza dough Knead this part with your palm. Grab the dough with one hand, fold the dough with the other and rotate. With the palm of your hand, stretch and pull I recommend making it at home rather than using a mixer. It’s easier to handle than a mixer, you can better understand how the dough is Voila!
The pizza dough was kneaded Smooth and firm Gluten is also well made The salt is evenly distributed. Now from now Spread a little oil on the bowl and tapper, cover and ferment at room temperature for 1 hour. After 1 hour, it’s a little fermented, so if you do that then you’ll start splitting and rounding. Then one hour later. It’s been an hour. The dough is fermented. Then, divide the dough into 280g. Extend into an oval shape and divide into three equal parts. When you measure the dough, I’ll make a preliminary round. It’s better to roll it twice for highly watered dough. Lightly fold the dough twice without using flour I’ll rotate the dough Tighten the eyes while rotating the dough with the palms of both hands facing up. Delicately. Don’t put too much power into it. Then let the dough rest on the table for 10 minutes. This work is important. By preliminarily rounding it, letting it rest, and then rounding it, it becomes a strong dough that maintains the gluten structure even with a highly hydrated dough. So after 10 minutes you can do the second round. You just repeat the same process. Take the dough and rotate it. Give the fabric firmness and elasticity. Tighten the dough and close your eyes tightly. Like this. Then lightly oil the tapper or bowl and add the dough. Close the lid tightly Otherwise the upper part will dry and the dough may break when stretched tomorrow. Put the dough in a tappa or bowl at room temperature for another hour, put it in the upper part of the refrigerator and ferment for a whole day at low temperature for a long time. Next day, at least 2 hours before baking the pizza, take it out of the refrigerator and leave it at room temperature. we need to inflate it twice as much as this kneaded dough today. You need an oven temperature of 250 degrees to bake a soft pizza with fluffy ears. Set it to 250 degrees grill mode. Heat is only above the oven Keep the thermometer on the top away from heating wires and cover it with aluminum foil. Divide the oven into two rooms with thick bricks and pizza stone with heat storage. I think if you preheat for an hour, the temperature will rise sufficiently. warning! Do not leave it in this state for a long time. Doing so may lead to household chores and oven failure. We will not be held responsible for any problems that arise with this. Please take all responsibility at your own risk. Another basic ingredient for making pizza margherita is mozzarella. Must be Fior di latte Before using it, use a colander to drain thoroughly. You can tear it by hand or use a knife, but don’t make it too thin. The flavor will fall off when you’re baking. I’ll tear it off with my finger this time. The purpose is to get the water out of the mozzarella. Otherwise the pizza will get damp when baking. No problem even if it is this big Drain for about 30 minutes like this Then you can put it on the pizza Ferment in the refrigerator for 1 day, leave it at room temperature for 2 hours and the pizza will grow. The dough has doubled Dust a little on top Peel off the tapper with a skipper Sprinkle a heap of powder on the table This time I will use durum semolina I’ll use durum semolina powder this time because it will be easier to stretch and the kiln will be easier Do you see the dough is so soft? Be careful and handle the dough like this I’ll show you how to stretch Dust on both sides Do not crush this edge part Mark it While dusting your fingers In this way I’ll cross my hands and crush and stretch Use your belly without using your fingertips Repeat the same process on the other side Turn it over again and crush it Flip it over again Ready to extend if you can stretch your palm This is how you get rid of excess dust Place it on the parlor Finally I will put the ingredients Check if the pizza slips… The pizza was burnt It’s the final finish With basil Put the olive oil little bit Handmade pizza completed! This pizza I’m making now is an evolution of traditional pizza It’s becoming more common for us to eat pizza with dairy products and salami I think we have to re-dig the recipes from each region of Italy and start refine them You have to take the challenge to go beyond the popular pizza with tomato sauce, mozzarella, basil and Grana Padanano This time I want to make a completely vegan pizza recipe Inspired by Caponata in Sicily Tomatoes, onions, olives, raisins, celery, fried eggplant and zucchini, roasted pine nuts With these sauces, stewed for at least 30 minutes we can use it as a basic sauce instead of the classic tomato sauce And even after baking, I will do some characteristic toppings Several herbs: celery leaves, fennel, mint, basil I forgot something important. This sauce must be sweet and sour, so add vinegar and sugar while boiling All the pizza was burnt. Just eat! Look at this home minister! This is a pizza that can be made at home Bon Appetito Super delicious It’s burnt well and the internal phase is also the best This way the pizza will be delicious

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ピザ マルゲリータの作り方デモンストレーションをパレルモ出身のピッツァ職人アンドレア・サンビートに行ってもらいました。
丸一日発酵を必要とする低温長時間発酵で生地を作ることにより驚くほど味わい深く軽い食感の、そして消化に良いピザ生地を作ることができます。
彼の新しい提案カポナータのヴィーガンピッツァもお見逃しなく。

【注意】オーブンの温度を動画のようにして高温にする際は、オーブンの故障や火事に十分注意して調理してください。これにより発生した事故に関して私達は一切の責任を負いません。

ピッツァ職人 Andrea Sambito
Instagram:https://www.instagram.com/stories/andrea.sambito/2381914555216442054/

Camera/Edit/Translate/Direct
by Nishiken

レシピ
【ピッツァ生地】3枚分
最強力粉500g
麦芽粉末5g
生イースト1g
塩10g
EXヴァージンオリーブオイル10g
水340g

〜仕上げ〜
トマトソース
グラナパダーノ
モッツァレラチーズ（フィオールディラッテ）
バジル

【カポナータ】6人分
なす 1kg
セロリ 400 g
白ねぎ 250g
コッパートマト 200 g
グリーンオリーブ200 g
塩漬けケッパー 50 g
松の実 50 g
砂糖 60 g
白ワイン酢 60 g
バジル　適量
トマトペースト 40g
サラダ油　適量
オリーブオイル　適量
塩　適量

１.玉ねぎを細かくスライス、セロリを輪切りに、グリーンオリーブを半分に切る
２.トマトと茄子を約1.5cmに切る 
３.フライパンを加熱し松の実を数分間茶色になるまで煎る
４.サラダ油を縁の高い鍋に入れて加熱し茄子を数分間揚げる
５.大きな鍋にたっぷりのオリーブオイルを入れ、加熱して玉ねぎを入れます タマネギが飴色になるまでよく炒め、セロリを加える
６.よく炒めてケーパーを追加します
７.オリーブと松の実とトマトを加え少し炒めてから蓋をしてから15〜20分弱火で煮る
８.別にビネガーソースを準備します：酢とトマトペーストを混ぜ、そして砂糖小さじ1杯を入れよく混ぜます 
９.15〜20分経ったら、塩を加えて鍋にソースを入れます。
１０.かき混ぜながら熱を入れ酢が蒸発するまでかき混ぜます。
１１.火を止め、茄子炒めを加える
１２.最後にバジルを加えすべてをよく混ぜたら完成

#ピザ#マルゲリータ#作り方

Anton Pikalovのintroは、CC BY 3.0（https://creativecommons.org/licenses/by/3.0/でライセンス付与されています。
ソース: https://creativecommons.org/licenses/by/3.0/
アーティスト:https://soundcloud.com/anton-pikalov/intro

OrTrackTribe – “Greaser”
Original ROYALTY FREE MUSIC written, performed, and produced by TrackTribe
FREE DOWNLOAD: http://www.tracktribe.com

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