this is the most authentic real margarita pizza you ever had in your life looks fantastic thanks to this man are you ready to learn how to make pizza margarita with Lucho [Music] margarita in Texas play hi and welcome to being chainsaw's place oh yes we will just play today we're here at Lucho Pizzeria learning how to make the most authentic the most real napolitana margarita pizza no Margarita Margarita is a cocktail yeah we're talking about real neapolitan pizza which is called Margarita is a pizza yellow from Naples grew up in Naples yes I was born they grow up day I came here when I was 21 so I've been here for 17 years I was probably the first one to introduce the Australian Market the margarita pizzas please show us sure let's start so now we we're gonna make the the dough for nebolidan style pizza we go four main ingredients 600 mL of water 30 grams of sea salt 2 grams solve a fresh East and one kilo of chinguista Johnny double zero flour so one of the the first step to do is to dissolve the assault into the water so once the salt is well dissolved we add a little bit of a flour usually let's say 10 percent so once the flour is dissolved this is the time where we had fresh East and we're talking about one gram of fresh East and that's when we put the freshest in it into the mixture at this stage we had the remaining of the the flower gradually slowly slowly we had everything and as you can see slowly slowly we're getting to the right consistency here so at this stage Once the dough is forming you can put the dough on on a bench on a wooden bench or whatever you have and that's when the process from a kneading start the kneading process is quite important because you want to make sure that the clothing together we told that ingredients they all combine together okay so the end product should be something soft and elastic to touch that's the end result that we want to achieve this type of dough is 24 hours fermentation so we leave overnight for uh we let it rest for let's say 18 hours and then we we make the pizza bowl and we let it prove for another four to six hours and that's you're gonna get 24 hours fermentation so you've been doing this for a lot since you were a little boy yeah you feel the pain now your arms your back absolutely tired absolutely but you know never give up never give up over what you believe and never give up of your passion hello baby oh yeah yeah hello baby what's his name Margarita oh it's a beautiful girl all right nice here we go perfect let's make a margarita oh yeah which one are we gonna pick now that's the question which ones get this one I'll pick this one this one okay so we have up to 24 hours that's what you get my friends absolutely so we need to use that right and it always needs to use it no you know what let's pick your one yay so we use the the paletta yeah we always use a bit of a flour ah beautiful she put the pizza on top nice oh yeah oh it's quite soft yeah very soft so that there's more water and flour in here it's quite nice to you can see that it's very elastic stretching it's already stretching on my head I know much movement here oh my god look yep there's not much to do wow okay so basically this is the time where uh we stretch the dough basically it's all and stretched we don't use any rolling pin we start from the bottom yeah so starting from the bottom we go all the way up and then when we go all the way all the way up we leave one centimeter of edge yes and then we turn the pizza upside down and again starting from the bottom we go all the way up so what I'm doing here I'm pushing old a from the bottom and when I go to a lot leaving once in the middle of age that's where the air goes Yeah so basically I do this basically a couple of times okay and again I repeat myself I start from the bottom and I go all the way up and this is basically a few moments Once the dough is very soft and elastic to touch it's quite easy to to stretch it we start from obviously the San Marciano tomato sauce what is that basically tomato sauce it's a kind of tomato that grows in the Vesuvio area yeah so we don't add anything into the sauce a part of the salt and the basil we don't add any oregano or garlic so the next step is to add the Fior de latte mozzarella okay so basically how much how much of it 80 maximum 100 grams oh yum yes all right it's a kind of almost a kind of cheese that is suitable for pizzas Buffalo mozzarella Buffalo mozzarella absolutely you can use the Buffalo of your de latte um absolutely we had a bit of Romano cheese okay not parmesan Romano which is a kind which is more salty yeah a Sprinkle of cheese and some basil fresh basil leaves beautiful into the pizza you put the basil before you cook it okay put the basil there are there are many ways to do it some people like to put it before some people like to put it after because we already put basil into the sauce we put it after and then after that a nice drizzle of extra virgin olive oil that's it nice generous amount generous amount is basically this video was dedicated to the queen Margherita that's why that's right this is the history of Naples this is the queen Margherita this is the most respectable respectful Pizza food around the world yeah thanks can we cook the queen absolutely we can go in the high in the kitchen and we can cook the pizza and taste it of course we're talking about Forno Lena the butterfly ham and the guys style pizza they are they need to be cooked with really high temperature yeah we're talking about 450 degrees at um and you know it only takes 90 seconds to be cooked so um at this stage we're gonna put the pizza on a shower okay or Pizza Peel there we go the last spot down the bottom is the it's extremely hot yeah it's very important also to know the temperature in the oven every single spot in the oven has a different temperature you gotta lift it up one year of the pizzas to make sure that the bottom is not getting burnt yeah so once it's ready we're gonna pull it out a little bit a little twist and turn back into the same position five seconds like this and the pizza is ready to go this is you can see that the dough is nice and fluffy nice beautiful color on top the dough is soft but fragrant in the same time what do we have scallion so the last step to do is to cut it and to heat it and I'll show you how to heat it oh you want to show me how to eat it yes okay you don't think I know what to eat it no it's not nothing to do with the belly that is a technique hard to eat pizza yeah sure absolutely has to have a fluffy um age around one centimeter maximum two of um age around another thing of our neighbor and pizza sometimes you see that the mozzarella is burnt yeah it shouldn't burn the mozzarella should not burn on the pizza yeah and uh some mozzarella shredded mozzarella it's quite chewy this is not chewy this it's quite melted and as you can see it it melts it is melted and it's not burnt yeah that's because of the moisture that is inside of the cheese closure this is the favorite part of the video for me absolutely so this is because this is a soft and fragrant only one thing we don't have to do is grab the pizza like this ah because it flops every day so there is a special way to heat it so basically we need to fold the pizza yeah so we do one so we fold the ears one two look oh yeah and this bar here is has a lot of flavor in it what's the name of the bulletin of this foreign [Music] Pizzeria thank you so much for watching this episode we will see you in the next ninjas play video recipe play oh my God today I feel like a king because I'm eating the queen [Laughter] [Music]