ASÍ hago la pizza ahora / pizza casera - Paulina on fire

Paulina Cocina

7 May 202310:14

Summary

TLDRIn this engaging video, the host shares a favorite pizza recipe that's light, fluffy, and incredibly delicious. Using simple ingredients and easy-to-follow techniques, the video teaches how to make perfect pizza dough without special equipment. The host provides tips for measuring ingredients without a scale, explains the importance of proper hydration, and demonstrates how to prepare, fold, and rest the dough for optimal results. The video also includes a brief guide on making a quick and tasty pizza sauce. It's a must-watch for pizza lovers looking to elevate their homemade pizza game.

Takeaways

🍕 The recipe provided is for a light, fluffy, and rich pizza dough that doesn't feel heavy when eaten.
📏 The script emphasizes the importance of measuring ingredients accurately, even without a scale, using household items like cups for liquids and tablespoons for solids.
🧪 The dough requires 700 cubic centimeters of water per kilogram of flour, which is roughly equivalent to two 250cc cups.
🍞 Fresh yeast is used in the recipe, with 15 grams recommended, but the alternative of 6 grams of dry yeast is also provided.
🥄 Sugar and salt are added to the dough, with the script suggesting a small spoonful of each.
🥄 Olive oil is incorporated into the dough, with 3 to 4 tablespoons suggested.
🌾 The hydration level of the dough is 70%, which is indicated by the amount of water relative to the flour.
🕒 The dough is mixed until well integrated, with no lumps, and then left to rest for 20 minutes before being folded and refrigerated.
🛒 The script provides a conversion for the amount of ingredients needed for one kilogram of flour, which yields approximately 7 to 8 small pizzas or 6 large pizzas.
📝 The importance of knowing the measurements of common ingredients, such as the volume in milliliters of a cup and the weight in grams of a spoonful, is highlighted.
🔁 The process of making the dough involves a series of resting and folding steps, which are repeated after 20-minute intervals and then refrigerated overnight.
🔥 The final baking process requires a very hot oven, preheated to the maximum temperature for at least 15-20 minutes, to achieve a crispy crust.

Q & A

What is the main characteristic of the pizza dough recipe described in the script?
-The main characteristic of the pizza dough recipe is that it is spongy, light, and rich, not heavy.
How does the script suggest measuring water for the dough if you don't have a measuring cup?
-The script suggests using a large container and knowing that a regular cup, like the 'best dad in the world' cup, holds about 250 cubic centimeters of liquid, which is approximately two cups for 700 cubic centimeters.
How much fresh yeast is recommended for the recipe per kilogram of flour?
-The recipe recommends using 15 grams of fresh yeast per kilogram of flour.
What is the alternative to fresh yeast mentioned in the script, and how much should be used?
-The alternative to fresh yeast is 6 grams of dry yeast, which is measured using a small spoonful.
How much sugar is added to the dough, and what is its purpose?
-About 5 grams of sugar are added to the dough to feed the yeast and help with fermentation.
What is the hydration level of the dough, and what does it imply about the dough's texture?
-The hydration level of the dough is 70%, which implies a moist and elastic texture.
How many pizzas can be made from one kilogram of dough according to the script?
-One kilogram of dough can make about 7 to 8 small pizzas or 6 to 7 large pizzas.
What is the significance of folding the dough over itself after the initial 20 minutes of resting?
-Folding the dough over itself helps to develop the gluten and improve the dough's texture and structure.
How long should the dough rest in the refrigerator before using it for the first time?
-The dough should rest in the refrigerator for at least one day, or until the next day.
What is the recommended temperature setting for baking the pizza, and why is it important?
-The recommended temperature setting is to preheat the oven to its maximum setting. This is important because it helps to achieve a crispy crust and ensures even cooking.
How does the script describe the process of stretching the dough for the pizza?
-The script describes a gentle process of stretching the dough from the center outwards, being careful to maintain an even thickness and a roughly circular shape.
What is the script's advice on the pizza sauce preparation?
-The script advises using fresh tomatoes, olive oil, and a pinch of salt for the sauce, and to crush the tomatoes by hand without the need for cooking.
What is the final step described in the script for baking the pizza?
-The final step is to first bake the pizza on the bottom rack until the bottom is crispy and then add cheese and other toppings before finishing the baking process.

Outlines

00:00

🍕 Mastering the Perfect Pizza Dough

The first paragraph of the script introduces a highly praised pizza recipe, emphasizing its spongy texture and lightness. The host begins by explaining the importance of water-to-flour ratio, suggesting 700 cubic centimeters of water per kilogram of flour, and provides a method to measure this without a scale using common household items. Fresh yeast, sugar, and salt are added to the mix, followed by olive oil. The host also shares a tip for measuring ingredients without tools, like using a tablespoon for sugar and salt. The process involves mixing until the yeast is dissolved and then integrating the dough without kneading, aiming for a smooth consistency without lumps. The dough is then left to rest for 20 minutes, after which it's folded over itself several times to improve texture. This process is repeated, and the dough is stored in the refrigerator for at least a day to develop flavor, with a preference for using it after 48 hours.

05:02

🔥 Baking the Ultimate Pizza at Home

The second paragraph focuses on the baking process of the pizza. The host starts by preheating the oven to the highest possible temperature for at least 15-20 minutes to mimic a professional pizza oven. After resting the dough into portions, the host shapes the pizza, emphasizing the importance of gentle stretching to achieve an even thickness. A simple homemade tomato sauce is prepared using canned tomatoes, olive oil, and optional garlic. The host then discusses the crucial aspect of baking, suggesting a 4-minute bake time for a crisp bottom and a well-cooked top. The use of cheese is also highlighted, with a preference for a moderate amount to avoid a overly 'drippy' pizza. The host shares a personal anecdote of making pizza on a grill by a beautiful lake during a vacation, which adds a personal touch to the recipe. The paragraph concludes with the host's enthusiasm for the pizza dough recipe, urging viewers to try it for its rich flavor and light texture.

10:02

🎵 Wrapping Up the Pizza Making Experience

The final paragraph of the script is a short musical interlude without any spoken content, serving as a transition or closing note to the video. It signifies the end of the host's pizza-making demonstration and possibly a moment for viewers to reflect on the process or enjoy the background music.

Mindmap

Keywords

💡Pizza

Pizza is a popular Italian dish consisting of a round, flat base of dough topped with various ingredients such as tomato sauce, cheese, and other toppings, baked at a high temperature. In the video, the main theme revolves around making a special type of pizza dough that is described as 'esponjosa' (spongy) and 'no cae pesada' (not heavy), emphasizing the unique texture and taste of the final product.

💡Dough

Dough is a mixture of flour, water, and other ingredients that form the base of many baked goods, including pizza. The video script focuses on the preparation of a specific dough recipe, detailing the proportions and techniques to achieve a light and airy texture, which is crucial for the quality of the pizza.

💡Hydration

Hydration in the context of dough refers to the ratio of water to flour, which affects the dough's consistency and texture. The script mentions a '70% hydration' for the dough, indicating a higher water content that contributes to the dough's spongy and light characteristics.

💡Yeast

Yeast is a key ingredient in dough fermentation, responsible for leavening and giving bread and pizza dough their rise. The script specifies the use of '15 grams of fresh yeast' or '6 grams of dry yeast', highlighting the importance of yeast measurement for the dough's texture and rise.

💡Sugar

Sugar is often included in dough recipes to feed the yeast and contribute to the browning and flavor of the final product. The script mentions '5 grams of sugar' as part of the initial mix to dissolve the yeast, which helps in activating the yeast and starting the fermentation process.

💡Salt

Salt is a fundamental seasoning that enhances flavor and also plays a role in the texture and preservation of dough. The script refers to 'one teaspoon of salt' being added to the dough, which is essential for balancing the sweetness and providing a savory note to the pizza.

💡Olive Oil

Olive oil is used in the dough for its flavor and to prevent the dough from drying out. The script specifies '3 or 4 tablespoons of olive oil', which contributes to the richness and moistness of the dough, as well as the final pizza's taste.

💡Fermentation

Fermentation is the process by which yeast consumes sugars and produces carbon dioxide, causing the dough to rise. The script describes a fermentation period of 20 minutes, followed by folding the dough onto itself, which is a technique to develop the dough's structure and flavor.

💡Proofing

Proofing is the final rising stage of the dough before baking, allowing it to double in size and develop a complex flavor. The script mentions leaving the dough in the refrigerator for up to 48 hours to enhance the flavor through a longer proofing period.

💡Baking

Baking is the process of cooking the pizza in an oven, which causes the dough to set and the toppings to cook. The script emphasizes preheating the oven to the highest temperature to achieve a crispy crust and provides tips for achieving the desired texture and doneness.

💡Tomato Sauce

Tomato sauce is a traditional pizza topping made from crushed tomatoes, often seasoned with herbs, salt, and sometimes garlic or olive oil. The script describes a simple preparation of tomato sauce, emphasizing the use of fresh, good-quality tomatoes rather than canned ones for a superior flavor.

💡Cheese

Cheese is a common pizza topping that melts and browns during baking, adding flavor and texture. The script discusses the use of 'a rich mozzarella' or other types of cheese, noting personal preferences for the amount of cheese and how it affects the pizza's final texture.

Highlights

The recipe for pizza is described as the best, spongy, not heavy, and rich dough.

A large container is used for mixing, such as a big bowl or a large pot.

The ratio of water to flour is 700 cubic centimeters of water per kilogram of flour.

If there's no measuring device, 700 cubic centimeters is approximately two cups of liquid.

15 grams of fresh yeast or 6 grams of dry yeast is used for the dough.

Sugar and salt are added in small quantities, about 5 grams each.

A tablespoon of sugar is added to the yeast mixture and stirred until dissolved.

The importance of knowing measurement conversions for liquids and solids is emphasized.

3 to 4 tablespoons of olive oil are added to the dough mixture.

One kilogram of flour yields 7 to 8 small pizzas or 6 large pizzas.

The dough has a hydration level of 70%, which is indicated by the amount of water used.

The dough is mixed until no lumps remain, without kneading it like traditional bread.

The dough is allowed to rest for 20 minutes to integrate the ingredients.

After resting, the dough is folded over itself 4 to 5 times to improve texture.

The dough is then refrigerated for at least 24 hours to develop flavor.

The pizza dough can be divided into portions and stored for convenience.

The oven should be preheated to the maximum temperature for optimal pizza baking.

A technique for stretching the dough without a rolling pin is demonstrated.

A simple homemade pizza sauce is made with canned tomatoes, olive oil, and salt.

Baking instructions are given for achieving a crispy bottom and evenly cooked toppings.

The final pizza is described as having a unique flavor, being light, and not heavy on the stomach.

An anecdote about making pizza by a lake in Patagonia is shared.

The video concludes with a call to action for viewers to share their pizza experiences and preferences.