フライパンとグリルで作る、ふわふわもちもち「ナポリピッツァ」｜ピッツェリア ブラチェリア チェザリ　牧島シェフ｜【世界一】【カプート】【マルゲリータ】【ピザ】

フライパンとグリルで作る、ふわふわもちもち「ナポリピッツァ」｜ピッツェリア ブラチェリア チェザリ　牧島シェフ｜【世界一】【カプート】【マルゲリータ】【ピザ】

…tear and put the basil… I’m Akinari Makishima, the champion of the Caputo Cup, the worldwide championship of Neapolitan pizza. Today, I will show you how you can bake a Neapolitan pizza at home just by using a pan and a grill. Neapolitan pizzas are made according to the EU STG law. To reproduce that for home cooking, I have made few changes to the recipe today. First, let’s see the ingredients for the dough. Water, natural salt, yeast, sugar, extra virgin olive oil, and as for the flour, we are using this special flour for Neapolitan pizza from Caputo, called Sacco Rosso Cuoco. So let’s get into making the dough. First, you’ll need a larger bowl. And put that large bowl on a wet cloth. Then, put the listed amount of water in the bowl. After that, add the salt (30g) to it. Dissolve it in water. Now it has dissolved. And here, we’ll add sugar (10g), which is usually not included in typical Neapolitan pizza recipes. Add all at once and dissolve it in water. Adding sugar here will compensate for the poor color due to cooking in the grill, which is lower in temperature. Here’s the key when adding the flour. Sift the flour in a colander when adding. This will allow air to get between each grain of flour and make it easier to mix. Add 60% of the total amount of flour. And here we have the yeast (1.2g). This time, we’re using dried yeast from Caputo. Mix them together. Mix them from the middle to avoid lumps. Sifting the flour also prevents lumps from forming. Make sure to mix it thoroughly, as it may form lumps if it’s not sifted. Here we’ll add this extra virgin olive oil (30g), another ingredient not included in the typical recipe. Mix it together. Adding olive oil here prevents the dough from drying out and makes it easier to work with later. Add some more flour. Leave about 10% in the bowl and use the rest of 90% in total. Combine the dough from the middle to the outside. Once it’s combined all over, push the dough into the middle. Add the flour little by little and keep combining it. Keep pressing it together. Make sure to add it a little at a time when adding flour. Once it has combined together enough to lift it up, take it on the table. Take the dough from your hands and put it on top. Use a scraper to take the dough around the bowl and put that on top as well. We’ll be kneading the dough using the technique called grandma style. Wrap around the dough we put on top with the rest of the dough underneath. In both sideways and upright. Encase it like this, put it to the side, and sprinkle flour on the table. Then put it back on flour, fold it in half from the back, and press it down with your palms. After that, turn it upright by holding the side, and press it down again. Repeat these steps. The key here is to stand right before the table and keep the distance between the dough and your body short. So you can easily press it down using your body weight. If the distance is far from your body, you have to stretch your arm and use more power to press it down. So make sure to place the dough at the very front of the table and push it to the back with both hands using your body weight. The dough starts to stick to your hand as you keep kneading it. So take the dough on the side, sprinkle flour underneath, and keep kneading it. Make sure to sprinkle it a little at a time, or else it can cause lumps to form. Keep kneading for about 15 to 20 minutes to let the gluten form. The time varies depending on the amount of the dough, and you’ll need more time kneading with more dough. I think it would be tiring for you to do this kneading work at home, so today, we’ll knead the dough by repeating the process of kneading for 10 minutes and then letting it rest for 10 minutes to allow the gluten to form with its own weight. And now it’s been 10 minutes, and this is how it looks now. The dough comes off as you pinch it up. So let’s wait for 10 minutes and see. Cover the dough with a wet dishtowel to avoid the dough drying out. Leave it like this for 10 minutes. Now we have kneaded the dough, but there is still some flour left in the bowl. The amount of flour left over will vary depending on the weather and the condition of the flour, but we’ll keep it here for later use. Now it’s been 10 minutes, so let’s see the dough. Let’s try pinching it up. You can see that the dough has become more resistant than earlier. So let’s knead it for another 10 minutes. Now here’s the dough after another 10 minutes of kneading. It doesn’t come off even if you pinch it up. Let’s see the inside of the dough. If you look at the inside, you’ll notice that there are many layers of the dough with many bubbles. This is how you want it to be. Leave the dough for another 30 minutes on the table. Cover the dough with the wet dishtowel and leave it for 30 minutes. This time, we’re using mozzarella cheese (50g). So let’s cut the cheese. First, cut it into slices, and then them cut into sticks. The key here is not to cut it too small. If you don’t keep at least some size when cutting, it will melt too much when baking the pizza. And it can also cause the cheese to burn, so this is about the size. It’s about 1 to 2mm in thickness. And about 1cm in width and 4 to 5cm in height. Okay. Next, we’ll prepare the sauce. To make the sauce, we’ll use one of these cans of long tomatoes called Perati. Put it in a bowl. Next, we’ll add this finely ground salt called Fino. Today we have 400g of tomato, so we need 4g, which is about 1%, of salt. Once you salt it, crush the tomatoes with your hand. We pizza cooks traditionally crush tomatoes with our hands so we can remove the stems from the tomatoes. You can also use a hand mixer, but you won’t be able to remove the stems in that way. Also, by crushing them with your hand, you can preserve the texture of the tomatoes in the sauce, which makes it into a good sauce. Here’s one of the stems you can find by crushing with your hand, and you can take them off. Removing these kinds of stems will make it into a great tomato sauce. It’s just at the level you can see some pulps remaining on your hand when you scoop it. That’s about how far you should crush them. Now, going back to the dough left for another 30 minutes. Let’s pinch it up and see. Here we go. There it is. It doesn’t come off at all, even if you pull it up this high. You can even see through the thin film of the dough. The dough is now completely finished. Now we can divide and shape the dough. First, we’ll divide the dough. Instead of cutting it right off into a round shape, we’ll first cut it off in a cylindrical shape. Round up the dough we just cut off and divide it into balls of about 135g. Put the dough we just measured on the table, cover it with your hands, and roll it out into a ball. Try not to put too much pressure on the dough since we want to keep the air in the dough. Turn it over once it’s rolled out, and close the hole at the bottom if there’s any. You have to make sure this hole is closed, or else it will turn into a large hole in the middle after fermenting. Put it in a container with the hole you just closed facing down. [You can make up to 12 balls with 1kg of Sacco Rosso Cuoco, so adjust the amount as needed.]
Put it in a container with the hole you just closed facing down. [You can make up to 12 balls with 1kg of Sacco Rosso Cuoco, so adjust the amount as needed.]
Put the lid on the container, and let the dough ferment for 6 to 8 hours at about 25°C of room temperature. Put the lid on the container, and let the dough ferment for 6 to 8 hours at about 25°C of room temperature. So here’s the dough after 6 hours of fermenting. Let’s see the inside. It has grown over two times, and it’s now very soft to the touch. It’s in good shape so far. Now everything is in place. First, before baking the pizza, turn the heat on and heat up the pan. [Heat a Teflon pan with an inner diameter of 20 to 21cm.] And heat up the grill as well over high heat. Sprinkle flour over the dough before taking them out from the container. Sprinkle it from above, and take them out using the scraper. You can use it to cut the dough. And scoop it up by breaking the scraper underneath. Put the dough on the flour and coat both sides. Then put it in the middle. Dust off any excess flour at this point. Then cross your hands like this, and push and spread the dough from the middle to the outside. Once you have pressed, turn it around and push it from the middle in the same way. We’ll repeat these steps. While spreading the dough, be careful not to touch and break the outer edge of the dough. So now, the air inside the dough has moved to the edge by spreading it out. And if we lose the air by breaking this edge, we can’t have a soft and fluffy pizza. Spread out the dough from the middle to the outside while being careful not to break the edge. And then, hold the edge of the dough and turn it like this to stretch it out. The dough stretches out with its own weight. You can stretch it out just by turning it like this. And now, the edge is still thick and raised with the air in it. And the middle has become a little thinner. Stretch out the dough into this shape. Now turn off the heat of the pan. Then put the dough in the pan and shape it while being careful not to burn yourself. Put the sauce (40g) on it. When spreading the sauce, leave about a centimeter from the edge unapplied. Then the mozzarella cheese (50g). Tear and put the basil on the pizza. Then the powdered cheese (2g). Extra virgin olive oil (3g). Now turn the heat on. Set it to high heat. Put the lid on. Put the lid on and cook for 2 minutes. After 2 minutes in the pan, move it to the grill. Bake it over high heat for 2 to 2 and a half minutes.
(Adjust the time as needed if the grill is low in power.) Now it’s baked. It’s soft and fluffy. Crispy on the outside and fluffy and chewy on the inside. Please try making this Neapolitan pizza at home, and I hope you’ll enjoy it with your family. [The Margherita is ready!] [Enjoy the taste of authentic Neapolitan pizza at home!]

ナポリピッツァ職人世界選手権で2010年に優勝したシェフから学ぶ家庭でもできる本格ナポリピッツァ。フライパンで作れるようにアレンジした、絶品マルゲリータです。

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、カプート社の「サッコロッソ・クオーコ」を使用し、家庭でも作りやすいようにアレンジしたナポリピッツァを紹介して頂きました。

★Point
0:58 ＊ナポリピッツァ職人の生地の作り方
11:12＊トマトソースは○○で混ぜる！
13:02＊ナポリピッツァ職人の生地の作り方（続き）
15:34＊フライパンとグリルで美味しく焼くコツ

■分量
〈生地〉135g(直径約20cm)ｘ12玉分
　・カプート社　サッコロッソ・クオーコ　1ｋg
　・水　　　　　　　　　　　　　　　　600ｇ
　・塩　　　　　　　　　　　　　　　　30ｇ
　・カプート社　ドライイースト　　　　1.2ｇ
　・グラニュー糖　　　　　　　　　　　10ｇ
　・ＥＸＶオリーブオイル　　　　　　　　30ｇ
　
〈トッピング〉マルゲリータ　１枚分
　・トマトソース　　　　　　　　　　　 40ｇ
　　（ホールトマトに、分量の1%の塩を加えたもの）
・モッツァレラチーズ　　　　　　　　 50ｇ
　・粉チーズ　　　　　　　　　　　　　 2ｇ
　・ＥＸＶオリーブオイル　　　　　　　 3ｇ
　・バジル　　　　　　　　　　　　　　 数枚

■カプート
https://www.montebussan.co.jp/caputo/

ナポリと日本で圧倒的シェアを誇る赤い袋の「サッコロッソ」は
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■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・サローネ総料理長から学ぶ「花ズッキーニと魚介のショートパスタ」
　https://youtu.be/VnU0pQMDTjc
・メログラーノ「あつひや！？温かいパスタに冷たいパスタソースで絶品パスタ」
　https://youtu.be/PjJO07fU2HY
・ブーランジェリーフクシマ「人気パン屋のもちもちフォカッチャ」
　https://youtu.be/xWdD7CeBoxI

★他チャンネルオススメ動画
・本場ナポリを継ぐ男のミシュランピッツァに密着！
　https://www.youtube.com/watch?v=LxFVAxHjMLU&t=323s
・世界一周「ナポリ」
　https://www.youtube.com/watch?v=rEFkdpl49x0
・ナポリピッツァ大学
　https://www.youtube.com/watch?v=mqR9ANVCuIk

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#ピッツァ＃ナポリピッツァ＃世界一