How to Make Italian Pizza Margherita, Part 2

(classical music)

Hi, I'm Tanya Steel from epicurious.com,

and you're watching Around the World in 80 Dishes.

Okay, we're making our Pizza Margherita,

and we've just made the dough,

and now, we're gonna cook the pizzas.

Okay. Okay.

So now what we gotta do is Yep.

we have to flatten it out,

and get it ready for

our ingredients. Okay.

All right. This is the really fun part,

I think. Yes, okay.

So here, excuse me, one moment.

We're gonna get out Ooh.

our pizza peel here. Okay.

And so, what we wanna do is

we wanna make sure that we shape it.

Yeah.

Flatten it out.

We're gonna push the gas out.

Okay?

Move it around in a circle.

Some people like to use a rolling pin.

Yeah. Others like to use

their hands. Yeah.

They like to pick it up.

They like to stretch it.

Again, you give it a little bit of stretch,

and once we get it pushed out,

then we can start to build our pizza.

Now, what happens if you don't have

a nice pizza stone like this,

or a pizza paddle? Then you can put it

directly onto a greased cookie sheet.

Oh you can?

Sure.

Oh, great.

Okay.

Are we ready?

Yes. Okay.

Are you looking for some olive oil?

We can start with a little bit of olive oil,

personally, Okay.

what I would like to do first,

is I brought with us,

Ooh.

some fresh basil,

and some fresh parsley, Yum.

so what we want to do is we wanna really give this

a nice flavor. Hmm-Mm.

We're gonna use some really fresh ingredients here.

What I will have you do, Yep.

if you don't mind,

I'll be your sous chef.

is I'll have you slice this stuff

nice and thin.

Okay.

I brought a nice knife for you.

So just put them in a nice

little pile there, Hmm-Mm.

and chop away. What about like this?

That's excellent. I've heard about rolling.

Sure.

All right.

In the meantime, I will drizzle our dough

with a little oil.

Now, that is the time when you do wanna use

the best oil that you have, isn't that right?

I think so. Yeah.

You know,

when you use good ingredients,

you wind up with a great end result.

Yeah, it's so true.

Just like a pro.

Look at that.

(laughter)

Now, those are stewed tomatoes?

These are canned plum tomatoes,

and the reason, Canned plum.

that we're using these is

because they're always in season,

and they always taste like a tomato.

So we're gonna sprinkle this with a tiny bit

of salt and pepper. Okay.

If you wanna go ahead

and put those fresh herbs on. Okay.

Don't be stingy.

Really?

You can be as liberal as you like.

Okay, well, I do love the fresh herbs,

especially the basil.

So you can see now that we're creating

the colors of the Italian flag,

Yes. and that's what

the whole idea of Pizza Margherita

was all about, I see.

was to not only make something very, very special

for the Queen of Italy,

but also to emulate the colors of the Italian flag.

Hmm-Mm.

And you're putting fresh mozzarella?

This is fresh mozzarella.

Yum.

And now, some nice grated Parmesan cheese.

Yum.

You know, the Italians were never stingy

about the amount of cheese that they put on

(laughs) That's what makes their food so good.

their dishes.

And so, we're ready to bake it.

Okay, so how long Okay?

does that go in the oven?

So this is probably gonna go in the oven

for probably about 15 minutes.

All right? And I know that we ...

I saw that we have a finished, beautiful

pizza right here.

Ooh, this does look really good.

And so you can see how nice and golden brown

that crust is. Yeah.

It's nice and crispy.

The cheese is nice and soft.

You can see the fresh herbs underneath.

So, whenever you're ready, dig in.

I'm ready.

You don't need to give me an invitation.

(laughter)

Mmm.

Oh, that's awesome.

So good.

Chef DiPerri, thank you so much showing us

how to make this pizza.

My pleasure.