so instead of going out to restaurants
to see how chefs are making the food
that I want to try I'm going to have the
chef said to me a dish and then I'm also
going to have them send me some
ingredients to make the dish so that I
can try and make it at home I'm Lisa and
welcome to my very tiny Brooklyn
apartment and my very tiny kitchen so
today I am going to be calling chef
Michael who is the chef and owner for
Nino a local pizza shop that I love
going to when we are there any like tips
that you have for me make sure that the
big and the pre-shoot and all these
different ingredients and then on top of
each other this way when it comes out of
the oven
there's multiple colors I won't have a
wood-burning oven and I seen you guys do
I don't know but I did go to culinary
school for baking so I think I know okay
so I think I know the proportions for a
pizza dough so I have got the kids
it's a prosciutto super salty the figs
are sweet and caramelized and the
arugula on top gives it like a spicy
flavor I know that every like woodfired
pizza you really want like a good kind
of styled crust and then the crispy
edges I don't know if that's possible we
will find out a lovely bag of
ingredients there are two things in here
mozzarella cheese prosciutto it's
interesting to me Michael assumed that I
have pigs in gorgonzola and not
prosciutto and moths so I know that
pizza dough supposed to be a relatively
sticky dough so I'm gonna do a water
percentage it's a little bit more than
half - the amount of flour that I'm
using so to keep them up simple for
myself because I'm terrible at math I'm
gonna start out with 150 grams of water
and then kind of figure it out from
there
I'm gonna add five grams of yeast and
two kind of lukewarm like
room-temperature water and let it sit
for a couple of minutes until it starts
to bubble and look like it's working
that's how you know that the yeast is
alive and then it's gonna like do the
thing and when you let it rest it'll
rise 250 grams of flour about 10 grams
of olive oil I'm just gonna stir it
until I can figure out whether or not
this is any kind of proper consistency
and it's not as dry so so I'm gonna add
like 20 more grams of water I'll add
more olive oil oh that's actually not
bad so I'm gonna flip this out onto the
counter and give it a little need and
see where it's at when I push it it's
kind of coming back that means that I've
worked the gluten enough and it's
probably good to sit I'm going to shape
it which just basically means that I'm
gonna roll it on the counter while
tucking the outside in with my fingers
and then once the surface is nice and
flat and I need to cover it with the
town you let it sit until it has I guess
doubled in size and then we'll make a
pizza I've got the homemade mozzarella
and the prosciutto that chef Michael
sent me I also have the blue cheese that
I found in my fridge which I'm hoping
makes a good substitute for the
gorgonzola and then the pecorino romano
which I also found in my fridge which
we're using instead of parmesan because
I grew up with Italian parents and
Parmesan is not something that I buy
whole grain wheat flour and then things
things are the second ingredient on Fig
Newtons so I'm hoping that they are a
very comparable trade out for real figs
I'm gonna hope that the inside of a Fig
Newton is something that will like melt
a little bit and maybe it'll become like
a cool fun consistency as opposed to
this like congealed blob that is on the
inside of the Fig Newton I found Japan's
a my like broiler jar or whatever is at
the bottom of your oven I'm going over
the rectangular one because I don't have
like a wood fire oven or any real heat
control because it's kind of a crappy
Brooklyn oven I want a denser pan so
that it holds a little bit better and it
conducts more heat from the bottom so
hopefully it gets a crispier crust on
the bottom first we're gonna douse the
pizza with some olive oil we're gonna
brush it over the whole thing and then
I'm going to throw some blocks of
cheeses across it into the oven cheese
melted I'm not mad at it so now I'm
gonna add on the prosciutto the parmesan
and the questionable at best fig
situation I'm gonna throw this back in
the oven on the broiler settings
according to chef Michael that's the
best way to get a crispy crust and to
give it that like char flavor so that
didn't char nearly as much as I wanted
it to the prosciutto is looking like it
might end up kind of burnt so my charger
they shouldn't let me have one of these
while I am well aware that I'm probably
the only person trying to make a pizza
at home willing to char it with a
blowtorch
I cannot recommend this method enough it
is both cathartic and very fun Oh
arugula just gonna gonna sprinkle it on
go rogue's oh wait not a salad so I'm
gonna take some off I'm pretty happy
with how the crust turned out it's not
quite as thin as chef Michael's but it's
still thin enough I think to pass as a
thin crust pizza
if prosciutto is well cooked the cheese
is all melted the one thing that I'm
gonna go ahead and say does not work are
the Fig Newtons and it's like a little
bit gelatinous but not nearly as much as
you would want I made it so I'm going to
eat it mmm the fig knit is not tacky in
the oven so they are like a half melted
hard candy
turns out Fig Newtons are not meant for
pizza but overall it's not about pizza
the blue cheese definitely melts less
than the gorgonzola and it's a sharper
taste and it doesn't melt as well with
the other flavors as the gorgonzola did
it's not spot-on but it's definitely
close but if you make this at home and
you use Fig Newtons
you're not gonna like it hey how are you
how'd I do cut the ends off of the Fig
Newtons that I found in my cabinet I'm
gonna hope that the inside of a Fig
Newton did about a 63% hydration which
is good you were a little high on the
yeast normally you would do a 2% 3% and
you were up in much higher than that
obviously with 5% 10 grams of oil you
were at 4% you could have actually put
it a little bit more oil in but it
looked good in your pan I have to say
you put salt in it I did I put 3 grams
of salt so I would have gotten 2
seven grams of salt if I'm being
perfectly honest I never measure salt
but I wrote down three grams like I was
just raised to just be like I'm like
throw it in you know in you I got you
rolled it out and put in the pan did you
let it proof up again no I did not
approve it up again you didn't have
enough gluten development so to get that
gluten development our dough takes two
days to make it's a slow cold process
our yeast is much lower I mean there's a
term in baking called the gluten window
the blue cheese probably didn't melt
didn't have the cream factor the Fig
Newtons I think was a stretch the the
inside of a Fig Newton is kind of a fig
but it's you know what is the reality is
that so much I would have put it under
the broiler so I tried to put it on
another broiler and before the pizza
crust started to darken it all I noticed
that the prosciutto looked like it was
gonna burn so I took it out before that
happened
right you know everybody thinks pizzas
pretty easy but it's not as easy as it
looks if you were to read it would you
throw it out would you eat it at home or
would you serve it I would eat at home
you try it yeah absolutely
once I peeled those figs off it was it
was not as good as yours but it was
sufficient how can people who love for
Annie know support you guys during koban
so we would appreciate it once we were
open again you come on back we'll have a
party we'll have a pizza party