Name: How To Make Restaurant-Quality Fig And Prosciutto Pizza At Home | Homemade Takeout
Uploaded: 2020-10-29T18:55:04.000Z
Duration: 8 min 42 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Transition words & phrases

So instead of going out to a restaurant to see how chefs are making the food that I wanna try, I'm gonna have a chef send me a dish, and then I'm also gonna have them send me some ingredients to make the dish that I can try and make it at home.

Adverbs of degree

I'm Lisa, and welcome to my very tiny Brooklyn apartment in my very tiny Brooklyn kitchen.

Future continuous

So today I am going to be calling Chef Michael, who is the chef and owner for Nino, a local pizza shop that I love going Thio.

So I sent you a big and prosciutto pizza.

It was women about most popular in the restaurant.

And it's part of the third generation of 29.

When we baked bagels right onto the pizza with prosciutto on after it comes out of the oven way had a ruler, a little Parmesan cheese and extroverts.

You know, are there any like tips that you have for me to make sure that the big and the Jews and all these different ingredients, and then on top of each other This way.

When it comes out of the oven is multiple colors.

I assume you guys dio I forgot to send you over the withdrawal.

I don't know, but I did go to culinary school for baking.

So I think I know that s I think I know the proportions for pizza.

And then theory Uggla on top gives it a spicy flavor.

I know that every like wood fired pizza you really want, like a good kind of sound crust and then the crispy edges.

There are two things that have mozzarella, cheese, prosciutto.

Michael assumed that I have Biggs and Gorgonzola and not prosciutto and nuts.

So I know the pizza is supposed to be a relatively sticky dough, so I'm gonna do a water percentage.

It's a little bit more than half to the amount of flour that I'm using.

So to keep the math simple for myself because I'm terrible at math.

I'm going to start out with 150 g of water and then kind of figure it out.

From there, I'm gonna add 5 g of yeast into kind of lukewarm like room temperature water and let it sit for a couple of minutes until it starts to bubble and look like it's working.

That's how you know that the yeast is alive, and then it's gonna like, do the thing, and when you let it rest, it'll rise.

I'm just gonna stir it until I can figure out whether or not this is any kind of proper consistency.

And it's not as dry as hell, So I'm gonna add 20 more grams of water.

I'm gonna flip this out on to the counter and give it a little need.

That means that I've worked the gluten enough and it's probably good to sit.

I'm going thio shape it, which just basically means that I'm gonna roll it on the counter while tucking the outside in with my fingers.

And then once the surface is nice and flat and then you just covered with the town, you let it sit until it has, I guess, doubled in size.

I've got the homemade mozzarella and prosciutto that Chef Michael sent me.

I also have the blue cheese that I found in my fridge, which I'm hoping makes a good substitute for the Gorgonzola.

And then the decorated Ramana, which I also found in my fridge, which were using instead of Parmesan because I grew up with Italian parents.

And Parmesan is not something that I buy whole grain wheat flour.

Okay, So things are the second ingredient on Fig Newtons.

So I'm hoping that they are very comparable trade out for riel figs.

I'm gonna hope that the inside of a fig Newton is something that will melt a little bit.

And maybe they'll become like a cool fund consistency, as opposed to this congealed blob that is on the inside of a fig newton.

I found £2 of my broiler joy or whatever is at the bottom of your oven.

I'm gonna go with the rectangular one because I don't have, like, a wood fire oven or any real heat control because it's kind of a crappy Brooklyn oven.

I wanna denser pan so that it holds a little bit better, and it conducts more heat from the bottom so hopefully it gets a crispier crust on the bottom.

First, we're gonna also pizza with some olive oil.

Then I'm going to throw some blocks of cheese is across it.

So now I'm gonna add on the prosciutto, the Parmesan and the questionable at best fig situation.

I'm gonna throw this back in the oven on the boiler settings.

According to Chuck Michael, that's the best way to get a crispy crust.

So I didn't charge nearly as much as I wanted it to.

The prosciutto is looking like it might end up kind of burnt.

So chart chart, uh, should be Let me have one of these.

While I am well aware that I am probably the only person trying to make a pizza at home.

Go rogue weight, not a salad, so I'm gonna take them off.

I'm pretty happy with how the crust turned out.

It's not quite a spin, a chef Michael's, but it's still thin enough, I think, to passes a thin crust pizza.

The prosciutto is well cooked, the cheeses all melty.

The one thing that I'm gonna go ahead and say does not work are the Fig Newtons, and it's like a little bit of lateness, but not nearly as much as you would want.

Yeah, the figure has got tacky in the oven, so they are like a half melted hard candy.

Turns out Big Newton's air not meant for pizza, but overall, it's not a bad pizza.

The blue choose definitely melts less than the Gorgonzola, and it's a sharper taste, and it doesn't melt as well with the other flavors as a Gorgonzola did.

It's not spot on, but It's definitely close.

But if you make this a home and you use Fig Newtons, you're not gonna like it.

So how Di Dio cut the ends off of the fig Newtons that I found in my cabinet?

I'm gonna hope that the inside of a fig Newton is something that will like milk a little bit.

You did about a 63% hydration, which was good.

Normally, you would do a 2% 3% and you were up in the much higher than that.

Obviously, with 5% 10 g of oil, you at 4%.

You could have actually put it a little bit more oil in, but it looked good in your pan.