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  • I'm gonna show you a beautiful recipe of something that we all like.

  • Pizza. You can call this a kind of pizza Bianco. A white pizza

  • parmesanny, garlicky. Little slices of

  • cooked potato. Really good. So pizza.

  • Everyone likes pizza. Good fun to make. Great with the kids.

  • So I'm going to whack in there one kilo of strong flour.

  • a good couple of pinches of salt, and then I want seven grams

  • of active dried yeast. You can get it in all the supermarkets. That goes into about 620

  • millilitres

  • of water. Just over a pint of tepid water. Mix it up.

  • That sort of re-hydrates and wakes up that yeast.

  • The yeast is gonna give you the bubbles and the lightness to the dough.

  • Pour that into your flour, and then just give it a good old mix-up.

  • Go as far as you can with the spatula.

  • Get a little flour,

  • flour on your hands. And we get a bit of kneading done.

  • Keep it moving. As it kind of gets more worked

  • it becomes more elastic. When it's lovely and shiny

  • and smooth after about three or four minutes of working it.

  • Can you see it moving? The yeast is going to create

  • bubbles of air, and its gonna try and push up

  • through the bread. If it wasn't elastic

  • right then the air would just come out and you'd get flat dense bread.

  • Because it's elastic , you know, it's going to hold it in.

  • And that's gonna be your lightness in your bread. Now, you can just put it in a bowl

  • cover with clingfilm or a damp

  • cloth. Give it an hour and a half/two hours then

  • it looks like this.

  • So you can see, it's tripled in size. Literally, you pop it.

  • Once you knock it out that's the first load of air

  • gone, and it's good to do that. And then

  • I divided a batch earlier into 4

  • and instead of rolling it out,

  • just use your thumb. Just sort of pinch it to the edge.

  • And what's quite nice about this is that it's very natural,

  • quite traditional way of doing it. I'm gonna show you a basic flavour

  • which is different, and you might not see before. This is like a cream cheese, yeah.

  • We'll put a little lemon zest. Tiny bit of lemon juice

  • about a tablespoon. That will give it flavour and it will loosen up.

  • About two tablespoons of Parmesan, just to give you a nice flavour,

  • and a little bit garlic on the fine grater

  • and it'll go like a paste on the other side. This is instead of a tomato base

  • you can put smoky bacon on top, prosciutto, sun-dried tomatoes. You can put

  • all the flavours that you normally do with a tomato pizza.

  • Have a taste. Beautiful.

  • Lemon zest, parmesan and garlic is all there. Well chuffed with that.

  • All I do, is get my pizza

  • like this. Just pull it out.

  • You can put that cream sauce

  • you can just put little blobs, it will move.

  • You can put some pepper, some olive oil,

  • a classic roman-style pizza

  • for me is little slices of cooked potato

  • on top, and if you think having bread and potatoes weird

  • alright, fair enough. Try it. Really nice.

  • And a little extra Parmesan on top like that, and then my little trick

  • if you get some rosemary sprigs like that, put some olive oil over

  • when this roasts on top for the pizza it is insanely,

  • insanely, insanely good. One humble rasher of

  • smoked pancetta or bacon. Just pick little tiny bits off.

  • I've taught like chefs, students

  • even me old man, how to make proper rude-boy style pizza,

  • and they make it perfect.

  • and they kind of finish doing it, and then they walk off,

  • and they look at it and you can see all the thoughts going through their head. I could have put a

  • pineapple on that, have a bit of chicken tikka masala.

  • Sod it. I'll just put it all around and look at that. That's beautiful. Look at that.

  • Don't do it. Hold yourself back. The key to truly authentic

  • pizza don't put too much topping on top. That's got literally two-and-a-half

  • three minutes

  • but when it's golden we'll serve it up.

  • Guys, look at that. Bubbling, it's got character, it's

  • crispy. I'd love to give you a bit.

  • Lets have a little try beautiful.

  • Have a go. Happy pizza making. Take care.

  • If you love this hit the thumbs up

  • button. Take care guys.

I'm gonna show you a beautiful recipe of something that we all like.

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B1 JamieOliver pizza yeast put flour insanely

Pizza Bianco with Rosemary & Pancetta | Jamie Oliver

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    林子鈞 posted on 2015/08/21
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