Last updated 6/2022
MP4 | Video: h264, 1280×720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.89 GB | Duration: 1h 29m
Learn the tricks of a professional and bring them into your kitchen. True, authentic, italian pizza ?
What you’ll learn
Bake the best homemade pizza.
Make the most of what you have in the kitchen, NO FANCY EQUIPMENT NEEDED.
Understand why you do what.
Demistify the most common recipes.
Requirements
No need to buy neither special ingredients nor special tools, but I recommend a kitchen scale. It’s not expensive at all and it will allow precise measurements.
Description
Making pizza is easy, even making “good” pizza is easy.But there are many elements, many little things you could – and should – know about. Once you understand them all, you can really step to the next level and surprise your friends by giving them something that not even some "real" pizzerias would be able to offer: a true, authentic, absolutely Italian pizza, crafted to perfection in your kitchen!Fabio is a professional pizzaiolo, who has spent ten years in several restaurants in Italy and in London. He will talk about fundamentals here: you can’t run if you don’t learn to walk first. It wouldn’t make too much sense to learn about pre-mixes, high hydration, advanced kneading techniques and blah blah, before knowing the basics that really matter.This course will teach you many tips and tricks used by professionals, so you can bring them into your kitchen. You will also see debunked the most common recipes you find on the web, because the truth is not always out there.It is said that the devil is in the details, and this is true for pizza making too.The course has a DIY approach and most likely you have already everything that’s needed!
Overview
Section 1: Introduction & overview
Lecture 1 Welcome!
Lecture 2 PLEASE READ! Important info on where to find me
Section 2: The elements of the dough
Lecture 3 The Water
Lecture 4 The Flour
Lecture 5 The Yeast
Lecture 6 The Salt
Section 3: Kneading your dough
Lecture 7 Before we knead
Lecture 8 Let’s make some dough
Lecture 9 The windowpane test
Lecture 10 How to roll dough balls
Section 4: BONUS
Lecture 11 Fabioulous Dough Calculator
Section 5: It’s time to eat!
Lecture 12 Before we stretch and bake
Lecture 13 Stretch & bake
Lecture 14 BONUS – Oven guidelines
Section 6: Toppings
Lecture 15 Tomato
Lecture 16 Mozzarella
Lecture 17 BONUS – Other toppings
Section 7: BONUS – Calzone
Lecture 18 A few words about calzone.
Lecture 19 Let’s make one!
Section 8: In conclusion
Lecture 20 Goodbye!
Lecture 21 Goodbye!
Pizza lovers, both absolute beginners and more experienced bakers.
Homepage
https://www.udemy.com/course/fabioulouspizza/
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