How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

Ah, the scent is so strong! This is the most authentic Margherita pizza you've ever eaten in your life. It looks delicious, thank you sir. Are you ready to make a Margherita pizza with Lucio? Vincenzo, this is Margherita! Vincenzo's Plate! Welcome to... Vincenzo's Plate! Yes, with Lucho's Plate. Today we are at Lucho's Pizzeria To learn how to make a real margherita pizza. It's not a margherita, but a margherita is a cocktail. We're talking about a real pizza, called margherita. Lucho's Pizzeria is a pizza that you know from Naples, He has become a part of Naples. Yes, I have lived here, become here. I came here when I was 21 years old. Because I have been here for 17 years. I'm sure I'm the first one She introduced Margherita at the Australian market. Please introduce us. Introduce, let's start. Now we are making bread to make Neapolitan-style pizza. We have four important ingredients, 600ml of water, 30g of seeds, 2g of seeds, and 1kg of seed water. The first thing we have to do Pour the seed water into the water. When the seed water has been poured very well, We will add a little seed water, which is usually 10%. When the seed water has been poured very well, This is the time when we have new seed water. We are talking about 1 gram of new seed water, And that is when we pour the new seeds into the water. In this section, we have the remaining seed water, Slowly, slowly, we have everything. And as you can see, Slowly, slowly, we are arriving at the right opportunity. Therefore, in this section, when the seed water has poured very well, You can place the seed water on a table, On an old table, or anywhere you like, And that is when the new seed funding opportunity begins. New seed water opportunity is very important because you want to make sure at the seed water with all other ingredients, Everything comes together seamlessly. Therefore, the final product It must be something soft and easy touch. That is the final result. And that is the result we want to achieve. This seed water opportunity is 24 hours to reach. So we let the seed water soak for 18 hours, and then we make pizza And let the seed water sit for another 4-6 hours. So, you will have 24 hours touch. So, Lucio, you've been doing this since you were young. Are you feeling any pain? Now, hands, parts of the body. Are you ready. Of course. But you know, never miss out. Never miss what you believe in. And never miss your patients. Hello, son. Oh right. Hello, son. What is your name? Margarita. Oh, that's a beautiful girl. Alright. Great. Here it is. Great. Make a Margarita. Oh, Lucio. Look here. Oh, right. Which one are we taking now? That is the question. Which one? Take this one. I'll take this. This , okay. Take this. Therefore, after 24 hours, That's what you took, you guys. Of course. So, we need to use that, right? We always need this. Now, do you know anything? Take yours. Yay. So we use the machine. Right. We always use a little bit of fat. Oh, that's great. You can leave the rice paper on. Excellent. You can see the fat in this rice paper. Oh yes, that's right. This is quite fatty, isn't it? Yes, very fatty. So there's a lot of water and fat here. Is that right? It's quite good to... You can see it's very easy. Look, it's ready. It's ready in my hand. There's not much motivation here. Oh my, look there. That's right. There's not much todo. Great. Okay, now it's time for us to eat the rice cakes. They are all made by hand. We do not use lard. We start from the bottom. Right? So, start from the bottom. We go all the way up. And when we go all the way up. We leave 1 cm long. Yes Yes. And then we change the rice paper. And again, starting from the bottom. We go all the way up. So, what am I doing here? I'm pushing fat from below. And when I went all the way up. To 1 cm long. That's where the fat goes. Right? So now I will do this a few times. Okay. And once again, I will change myself. I started from the bottom. And I climbed all the way up. And here are some motivations. When the fat is very soft and easy touch. It's quite easy to reach. We start with San Marzano tomato juice. And what do we do with San Marzano tomato juice? What is that? It is San Marzano tomato. It is a type of tomato. It became part of the Vesuvius area. So we don't add anything to the tomato sauce. Stay away from tomato sauce and fat. We don't add onions or garlic. So the next step is. To add mozzarella fiordilatte. Okay. So now, how much? How much of it? 80, maximum 100 grams. Oh, yes, yes. Alright. Fiordilatte is a type of mozzarella. A type of mozzarella that can be used for pizza. Buffalo mozzarella. Mozzarella buffalo, definitely. You can use buffalo or fiordilatte. What do we do with the mozzarella? Definitely. We have some Roman mozzarella. Okay. It's not Parmesan mozzarella, it's Romano. It will be a bit darker. Some beef and a few fresh conuts. Great. Go for pizza. Do you soak the conut before cooking or can you soak the conut? There are many ways to do it. Some people prefer to put the conut first. Some people like to keep conuts. Because we put the conut into the water. We leave the conut behind. Then we let the conut trees grow a few conut trees. Okay. A bit complete. Complete. Whose Margherita pizza is that? Pizza Margherita is named after Queen Margherita. Queen Naples. That's right. This is the business of Naples. This is Margherita from Quyn. This is the best pizza in the world. Can we cook the quyn now? Of course. We can go into the room and cook some and try it. Of course. We are talking about cooking quyn. Woodfire Hamel Neapolitan Pizza It must be cooked at a very high altitude. We're talking about 450 degrees. And it only takes a few seconds to cook. So now we will let the pot cook. Or kneel pizza. Alright. Remember that the last position at the bottom is very hot. It is very important to know the height in the room. Each place in the room. It has different heights. We have to lift it a bit to make sure. It is not exploded below. Therefore, when it is ready, We will raise it a bit. We will raise it a bit and return to the last position. 5 seconds like this And the pizza is ready. Right? Yes, yes, yes. She's the perfect margarita , Lucio. This is... You can see that the bread is very beautiful and soft. The color is beautiful and nice on the bread. The bread is soft, But soft in time. So, Lucio, What else do we have to do now? The last thing is to cut the bread and lift the bread. And I will show you. How to make a sandwich. Oh, you want to show me how to make bread? Yes. Okay, you don't think I know how to lift bread. No, it's not about the stomach. It's about how you lift the bread. The special of Neapolitan. Okay, we'll show you. Definitely. You can see white fabric. It is not exploded. It... Something else of Neapolitan pizza sometimes you see The bánh mì exploded. Is that right? It shouldn't have exploded. Bread should not explode on pizza. Right? And Some breads are sour. Stuffed bread. It is quite sour. This one is not sour. This one it's quite exploded. And as you can see, it exploded. It exploded. And it didn't explode. Is that right? That's because the fat water Inside the bread. Lucio, this is the favorite part of the video. Give me. Definitely. So. How to do it ? Let me see. Because this bread is soft and fragrant, there is only one thing. We don't have to do this like taking bread this way. Because. Bread will explode. Because bread explodes everything. So, there is a special way to make bread. So now we need to stack the bread. So we do one So we arrange look and This sandwich is very tasty. The name of the sandwich. Wallet That Here Stop talking talking. Eat . Delicious. Great. Sandwich is delicious. It is delicious. Thank you very much for Lucio. Making bánh mì for Lucio. Thank you very much You have viewed this section. We will meet again in the next part Vincenzo's bánh mì video of bánh mì. And now, Vincenzo's bánh mì. Vincenzo's bánh mì. Oh my God, Lucio. Today I feel like a demon. Because I ate the devil's bread.