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

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.

Hey, Michael, how are you?

Hello.

Hello.

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.

So what it is, is what's it out?

Gorgon Zola.

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 don't have a wood burning oven.

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

So how are you gonna make this pizza?

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.

Go.

So I have got the goods.

Prosciutto, super salty.

The figs are sweet and caramelized.

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.

I don't know if that's possible.

We will find out.

Lovely bag of ingredients.

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

It's interesting to me.

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.

250 g of flour, about 10 g of olive oil.

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'll add more olive oil.

That's actually not so.

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

Let's see where it's at when I push it.

It's kind of coming back.

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.

And then we'll make a pizza.

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.

And then thanks.

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.

I'm gonna brush it over the whole thing.

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

In truth, the oven cheese is melted.

I'm not mad at 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.

And to get it that char flavor.

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.

Willing Thio chart with a blowtorch.

I cannot recommend this method enough.

It is both cathartic and very fun.

Oh, arugula, arugula.

I'm just gonna kinda Sprinkle it on.

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.

I made it, and so I'm going to eat it.

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.

Hello?

Hey, How are you?

Good, good.

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.

You were a little high on the east.

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.

I have to say you put salt in it.

I did.

I put 3 g of salt, so I would have gone to 7 g of salt.

If I'm being perfectly honest.

I never measure assault, but I wrote down 3 g.

Okay, Like I was just raised to just be like then, like, throw it in, you know, be like Italian in you.

Yeah, you.

After you rolled it out and put in the pan and you let it proof up again.

No, I did not.

Okay, I would I would have proved it up again.

You didn't have enough gluten development, so to get that gluten development odd.

Oh, takes two days to make.

It's a slow, cold process.

Our yeast is much lower.

I mean, there's a term in baking called a gluten window.

The blue cheese probably didn't melt.

Didn't have the cream factor.

The Fig Newtons.

I think it was a stretch through the inside of a fig.

Newton is kind of a fig, but it's, you know, what is the reality?

Is that so much sugar?

I would have put it under the broiler, so I tried to put it under the broiler, and before the pizza crust started, Thio darken it all.

I noticed that the prosciutto looked like it was gonna burn, so I took it out before that happens, right?

Everybody thinks pizza is pretty easy, but it's not as easy as it looks.

If you were to rate it, would you throw it out?

Would you eat it at home, or would you serve it?

Would you do at home.

You try it?

Yeah, Absolutely.

Once I peeled those figs off, it was it was not as good as yours.

But it was sufficient.

How can people who love for Nino support you guys during Coben?

So we treat.

We would appreciate it once we're open again.

You come on back, we'll have a party.

We have a pizza party.