世界各地美食合集 【意大利美食】ASMR丨那不勒斯薩爾沃披薩店的主廚將教您用雙手製作完美披薩麵糰的秘訣！

我是Salvador Salvo,葡萄牙餐廳的老闆 Salvo來自Cremano和Napoli的San Giorgio 在凱亞的河口 我擁有這間餐廳的老闆 在Napoli的情況下 這間餐廳在六年前就成為了第二間 在San Giorgio的情況下 Salvo的雙層樓宇 兩間在Besuviana區的城市中 發展的正常 是從1968年開始的 納波利塔薄餅 我們解釋納波利塔薄餅 我們沒有自己創造的 因為納波利塔薄餅 是來自於南部的麵包 在納波利亞 這個傳統一直維持著幾十年 納波利塔薄餅 我們今天要做的就是這個 當然今天我會告訴大家 納波利塔薄餅的一些祕密 因為納波利塔薄餅 是世界上最有名的 以前我們以為納波利塔薄餅的祕密 就像咖啡一樣 就是水 但事實上是真的 因為納波利亞王 建造了一座大洪灘 讓納波利亞的城市 得到今天仍然是 納波利亞生物學上最清澈的水 就是麝香水 小鎮附近的麝香水 現在麝香水不再存在 但我們還是很會做薄餅 薄餅的材料 從麵團開始 就有四個元素 水 鹽 麵粉 四個元素 就是水 鹽 麵粉 和麵粉 我們開始吧 這裡有半公升的水 放入25克的鹽 然後我們開始攪拌 慢慢地把水攪拌均勻 我建議你們 不要把一隻手弄濕 要把另一隻手弄乾淨 我們開始把麵粉加進去 這個麵團有1公斤 我們要加三分之一的麵粉 三分之一 就是750克的麵粉 我們不要馬上加全麵粉 因為我們要加麵粉 我們要留一點點麵粉 我用手按著麵團 以避免麵粉凝固 讓麵粉吸收 麵粉要加充足的麵粉 我們要加充足的麵粉 因為這個麵團 我們要讓它發酵一天 就像我們平常一樣 其實你們會留在這裡一天 我們加一小塊的麵粉 一公升的麵粉 所以這個有1公升的麵粉 幾乎沒有麵粉 1公升 1公升,但你沒有什麼麵粉 你加進去 然後就開始加更多的麵粉 再加更多的麵粉 這是新增的 對於這個麵團來說 3倍的麵粉 我們說3公升 3倍的麵粉 其實它是半麵粉 因為這個麵團 我們需要很柔軟的麵團 麵團要繼續柔軟 但是我們要到一個地步 它會開始脫離碗裡 所以我們要把麵團脫離碗裡 這樣你就可以把它移開 麵團太粘了 我可以把這個拿走嗎 當麵團變得柔軟的時候 現在他們也會來幫忙 我需要一點麵粉 你可以加一點麵粉 加一點麵粉 停留幾分鐘 幾分鐘 你需要再加一點麵粉 還可以 可以在桌子上放一點麵粉 還可以 在桌子上 現在我們要做一個扭動 讓麵團更容易吸收 並且更容易扭動 我們也可以等幾分鐘 讓麵團放鬆 更重要的是 讓麵團扭動 因為扭動會吸收外面的空氣 所以要非常柔軟地扭動 我們要利用手的部分 來推動麵團 因為要保持扭動 所以我們要用手 讓麵團扭動 只要非常柔軟地扭動 你如果覺得它有點粘 只要放在手上 你現在可以停止扭動 因為你開始扭動 你會發現對麵團的扭動 會變得更柔軟 扭動會更簡單 It's going to work. So, I'm going to show you how it's going to take shape. It's going to take shape. It's ready for me. The Americans are good. They are very well prepared. Sometimes they ask questions. We need to have the dough very, very soft. It's okay. Also for you. Only some flour. A little bit of flour. Now, let's say it's been 18 hours. Let's leave this dough covered. Or in the same bowl. Or in the same bowl, maybe covered with a little bit of plastic wrap, a wet cloth, a plate, so that the surface of the dough doesn't come into contact with the water. So, you have to pull up. Now, we have to make the balls. The tip of the dough has to be wrapped around the outside of the dough. And I'm going to cut it to the size that I need the balls. I close it. Like mozzarella, the same technique. I take the tip and wrap it around the outside, putting it inside. I work with my palm, not my fingers, so that I don't touch the dough. And I close it. I only use my fingers to direct the dough. It's very simple. So, we need some pizza maker. So, the best one can work with me. Use some flour, yes. If it's too sticky, just a little bit of flour. I cut for you, and you fold, okay? Now, Yosemite, he was supposed to go one direction, but there was a fire, so they sent him out. We can go in the pizzeria, where you can stretch the pizza and cook your pizza, okay? La massa lascia 18-20 ore a una temperatura fresca, come stiamo qua in questa stanza. Cinque, sei ore, quando hai fatto i panetti, tipo la temperatura come sta di là. The first and the best one was her. His hair, sorry, his hair. You put them on the top, the cheese. She loves a lot of cheese. Mozzarella. Cheese. She wants extra cheese, right? Un po' di più? Sì, mi piace un sacco. Marco, poi ci metto un po' d'olio. Olio. Olio, okay. Marco, poi c'è di lato. Pizza. Okay. Brava. Okay. Ready? Stop. Okay. One, two, and three. Okay. Tomato. Basil. Mozzarella. Okay. One, two, and three. Come on, Mario. Buon appetito. Sorry?