Pizza Margherita with Roberto Donna

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY MY GUEST IS ROBERTO DONNA -- CHEF OWNER OF WASHINGTON, D.C.'s FAVORITE ITALIAN RESTAURANT -- GALILEO.

WE'RE GONNA HAVE A GREAT DAY TODAY.

HERE'S ROBERTO -- AND HE'S GONNA SHOW US HOW TO MAKE THE REAL OLD PIZZA.

HOW DO WE BEGIN?

OKAY.

TO BEGIN WE HAVE TO START TO MAKE... LIKE A SMALL STARTER, LIKE A FAST BEGINNER.

THEN WE'RE GOING TO USE SOME FRESH YEAST; ONE OUNCE.

IF YOU DON'T FIND FRESH YEAST YOU USE HALF A TABLESPOON OF DRY YEAST.

WHEN DO WE PUT IN THIS MIXER BOWL AND THEN WE ARE GOING TO ADD WATER.

THE WATER HAS TO BE WARM, NO HOT.

BECAUSE IF YOU USE HOT WATER IT'S GOING TO KILL THE YEAST, OKAY.

IT'S ABOUT 110 DEGREES.

YES.

AND I'M NORTHERN ITALIAN AND I USE MY HAND TO MIX THIS.

YEAH, IMPECCABLY CLEAN FINGERS.

OF COURSE, BUT I REPEAT...

IF YOU'RE SOUTHERN ITALIAN USE A WOODEN SPOON, DON'T USE YOUR HAND... BECAUSE THE TEMPERATURE OF YOUR BLOOD IS GOING TO KILL THE YEAST.

OKAY, WHAT YOU WANT TO DO WITH YOUR FINGER YOU WANT TO MAKE SURE THAT YOU MELT ALL THE FRESH YEAST, OKAY.

YEAH, SO IT'S ALL DISSOLVED.

YES, ALL DISSOLVED INSIDE THE WATER.

YEAP.

INSIDE IS WATER WHERE WE DISSOLVE THE YEAST WE HAVE TO PUT, LIKE...

APPROXIMATE 12 OUNCES OF FLOUR.

WE TAKE IT OUT FROM THE TWO POUNDS...

OKAY.

AH HA, YEAH.

AND ALWAYS WITH YOUR HAND YOU'RE GOING TO MIX IT.

YOU'RE MAKING KIND OF A BATTER.

YES LIGHT, NOT DENSE, YOU KNOW.

NO.

THEN WHAT YOU DO... YOU TAKE A TOWEL AND YOU COVER IT.

AND YOU PUT IT IN A WARM PLACE WHERE THERE'S NO WIND... AND YOU LEAVE IT THERE FOR AT LEAST A HALF AN HOUR, OKAY?

AFTER HALF AN HOUR...

THE YEAST COMES BACK TO LIFE.

YES, IT'S BUBBLING.

IT'S KIND OF BUBBLY ISN'T IT?

AND IT DOUBLES ITS ORIGINAL VOLUME.

OKAY, NOW WE HAVE TO PUT THE FLOUR INSIDE THE STARTER.

TAKE LIKE A TEASPOON OF SALT.

EXACTLY A TEASPOON.

YES, ECCO.

FINE.

NOW IT'S EXACT.

WE WANT TO BE VERY PRECISE.

YEAH, RIGHT.

AND THEN WHAT YOU WANT TO DO IT WITH YOUR HANDS YOU MIX THE SALT INSIDE THE FLOUR AND THEN IT ISN'T GOING TO BE IN CONTACT WITH IT.

AND IT WON'T HURT THE YEAST.

YES.

WHAT WE DO... WE ARE GOING TO PUT THE FLOUR INSIDE THE BOWL.

THAT IS UNBLEACHED ALL-PURPOSE FLOUR?

YES, UNBLEACHED ALL-PURPOSE FLOUR.

AND THEN AFTER WHAT WE DO, I'M GONNA ADD THE WATER.

AND HOW MUCH FLOUR DO YOU THINK YOU HAD, ABOUT?

INSIDE HERE?

YEAH.

THESE ARE TWO POUNDS OF FLOUR.

TWO POUNDS OF FLOUR, YEAH.

YES.

NOW WHAT I DO...

I AM GOING TO PUT IT UNDER THE MIXER.

AND WE ARE GOING TO MIX IT AND WE ARE GOING TO CHECK IF THE QUANTITY OF THE WATER THAT I HAD IS CORRECT OR NOT.

OKAY, I WOULD SAY WITH THE DOUGH... YOU CANNOT HAVE ANYTHING PRECISE, YOU KNOW?

BECAUSE THE FLOUR IS ALWAYS DIFFERENT AND THEN YOU HAVE TO PUT LESS OR MORE WATER AND THE TIME THAT YOU HAVE TO MIX IT IS DIFFERENT, TOO.

BECAUSE IT WILL CHANGE FROM THE FLOUR THAT YOU ARE USING, OKAY?

MY ONE GOOD TIP TO KNOW WHEN THE DOUGH IS READY IS WHEN IT STARTS TO BECOME ONLY ONE SOLID BALL AND IT STARTS TO BECOME... CLEAN UP THE BOWL.

YEAH.

YOU SEE -- IT IS ABSORBING ALL OF THE FLOUR AND THE YEAST AND THERE IS NOTHING LEFT INSIDE THE BOWL.

THIS MEANS THE DOUGH IS READY.

WHAT WE WANT TO DO, WE TURN THE MIXER OFF.

ALWAYS DO THAT BEFORE YOU REMOVE THE DOUGH.

THAT'S A GOOD IDEA.

DON'T TRY TO REMOVE THE DOUGH WITH THE MIXER ON.

AND THEN WHAT WE DO... WE THROW A LITTLE BIT ON THE TABLE, LIKE THAT.

THAT'S FAIRLY STIFF.

YES.

IT'S STIFF, BUT YOU SEE, IT'S VERY WORKABLE.

THEN WHAT I DO...

I JUST TAKE A LITTLE BIT OF THE FLOUR AND WE JUST KNEAD IT FOR ANOTHER 30 SECONDS.

YOU CAN DO THE WHOLE THING BY HAND IF YOU WANT TO.

IF YOU WANT TO, YES.

WHAT DO I DO, I KNEAD IT IN THIS WAY.

AND THEN I TURN IT THIS WAY AND I GO AHEAD AND KNEAD IT INSIDE.

WHAT YOU DO, YOU JUST WRAP ALL THE YEAST AROUND INSIDE THEN IT WILL GROW EVENLY.

THAT'S A GOOD IDEA OF TURNING IT THAT WAY.

YES.

OKAY, WHAT WE DO NOW... WE PUT A LITTLE BIT OF FLOUR IN A LARGE BOWL PUT THE DOUGH HERE... COVER IT WITH A LITTLE BIT OF FLOUR AGAIN AND WITH A KNIFE I PUT AN "X" ON THE TOP.

THAT WILL ALLOW IT TO OPEN UP.

IT ORIGINALLY, YES.

WHAT I KNOW IN ITALY WE DO THIS FOR GOOD LUCK.

UH-HUH.

IT'S LIKE WHEN YOU GIVE A BENEDICTION TO THE DOUGH BECAUSE YOU NEED THE DOUGH TO RAISE AND YOU HOPE IT'S GOING TO RAISE WELL.

THEN WHAT WE DO AT THIS POINT IN TIME WE COVER THE BOWL WELL WITH A TOWEL AND WE'RE GOING TO PUT IT AGAIN IN A WARM PLACE NO AIR, NO VENTILATION, OKAY?

WE LEAVE IT THERE APPROXIMATELY FOR TWO HOURS BUT IT WILL CHANGE, THE TIME, AGAIN.

IT WILL CHANGE AGAIN FROM WHERE YOU ARE LOCATED.

IF YOU ARE NORTH OR CENTER OR SOUTHERN BECAUSE THE TEMPERATURE OF THE WEATHER IS GOING TO BE COMPLETELY DIFFERENT.

AND UNTIL IT DOUBLES IN VOLUME.

YES, THE BEST THING IS THAT WE WANT IT TO DOUBLE IN VOLUME AND THAT'S WHAT HAPPENED... AND THIS IS WHAT HAPPENED.

THAT'S LOVELY.

IT FEELS GOOD.

YES, IT DOES.

AND THAT'S ONE OF THE THINGS OF COOKING, YOU KNOW?

YOU WORK WITH YOUR HANDS... AND YOU STIMULATE YOUR SENSES... BECAUSE YOU FEEL EVERYTHING, YOU FEEL IT BECOME SOFT.

OKAY, WHAT YOU WANT TO DO... TAKE JUST A LITTLE BIT OF FLOUR AND THEN WE WORK THIS A LITTLE BIT AGAIN TO PUSH OUT THE AIR.

I USE MY PALMS.

THAT'S REAL KNEADING THAT YOU'RE GOING THROUGH NOW.

YEAH.

OKAY, NOW WE NEED A KNIFE.

WHAT WE DO, WE CUT IT INTO PRECISELY EIGHT OUNCES -- SEVEN-AND-A-HALF -- NOW IT IS EIGHT.

AND THEN WHAT WE DO... WE HAVE TO FORM ALL SMALL BALLS IN ORDER TO LET THEM RAISE ANOTHER TIME.

OKAY, AND I'LL GIVE ONE PIECE OF DOUGH TO YOU ONE PIECE OF DOUGH TO ME.

WHAT YOU DO -- ROLL IT OUT WITH YOUR FINGER LIKE THIS EXACTLY -- STRETCH AND FOLDING.

AND THEN YOU TURN IT, DO YOU?

YES, I TURN IT ON THE OTHER SIDE.

WE ALWAYS PUT SOME FLOUR ON THERE.

IF YOU START TO STICK... JUST PASS IT IN THE FLOUR A LITTLE BIT.

AND REMEMBER, ALWAYS BE VERY NICELY... FROM NOW ON, YOU HAVE TO BE VERY GENTLE WITH THE DOUGH.

NOW, WHY IS THAT?

BECAUSE YOU DON'T WANT TO PUSH... YOU DON'T WANT TO KILL AND BOTHER THE YEAST, YOU KNOW?

OH.

YOU WANT TO LET HIM DO HIS WORK AND MAKE THE DOUGH RISE, OKAY?

THEN WHAT YOU DO, VERY GOOD...

FOLD IT IN UNDER...

SQUEEZING A LITTLE BIT.

AND TURN ON THE OTHER SIDE, YEAH...

BUT KEEP THIS UP, YEAH.

KEEP ALWAYS THE ROUND FACE UP AND THEN STRETCH IT A LITTLE BIT AND GO IN.

AND NOW YOU ARE READY.

YOU SEE, WHEN YOU START TO DO THAT, THAT'S WHEN IT'S READY.

YOU DON'T WANT TO... THEN, WHAT YOU DO NOW, GRAB YOUR END...

HOLD IT IN YOUR LEFT... THEN WITH YOUR RIGHT YOU DO LIKE THIS WITH THESE TWO FINGERS.

AND YOU GO ON THE SIDE AND PUSH IT DOWN.

AND YOU SEE IT BECOMES ROUND.

YES, IT DOES.

YES, EXCELLENT.

THAT'S BEAUTIFUL.

AND THEN WHEN IT'S LIKE THIS YOU CAN JUST ROLL IT A LITTLE BIT AND YOU HAVE A PERFECT ROUND SHAPE.

OKAY, NOW WE HAVE TO LET THESE BALLS RAISE UNTIL THEY DOUBLE THEIR SIZE AGAIN.

IF YOU'RE PLANNING TO BAKE THE PIZZA IN TWO HOURS OR TWO HOURS AND A HALF WHAT YOU DO IS JUST COVER IT WITH THE FLOUR... COVER IT WITH A TOWEL... A TOWEL...

IF YOU'RE AT HOME YOU CAN JUST LEAVE IT ON THE WORK TABLE WHERE YOU ARE LIKE THIS AND YOU JUST COVER IT WITH A TOWEL LIKE THIS AND MAKE SURE THAT THERE IS NO AIR GOING IN THERE CIRCULATING AROUND, AND THERE IS... AND WHEN IT'S DOUBLED IN VOLUME IT'S READY?

IT'S READY TO GO.

GOOD.

OKAY, NOW, WE LET IT RAISE FOR TWO HOURS AND THEN WE'LL BE BACK NOW, THIS IS GOING TO BE A CLASSIC TOMATO SAUCE.

YES, ACTUALLY IT'S NOT REALLY A SAUCE BECAUSE I DON'T COOK THE TOMATO TO PUT ON TOP OF THE PIZZA.

I JUST MARINATE THE TOMATO AND I USE ITALIAN PLUM TOMATOES, CANNED.

I THINK THEY HAVE A MUCH BETTER FLAVOR ... ...AND TASTE AND PERFUME THAN ANY FRESH PLUM TOMATO YOU CAN FIND OVER HERE FOR NOW, YOU KNOW?

AND WHAT I DO IS VERY SIMPLE.

I OPEN THE CAN, AND I PUT IT IN A JAR.

AND WHAT I DO BEFORE I TAKE ALL THE SEEDS OUT -- WITH MY FINGER, YOU KNOW?

I JUST GO INSIDE THE PLUM TOMATOES AND I REMOVE ALL THE SEEDS.

AND THEN AFTER -- WHAT I NEED TO DO IS TO SEASON THE TOMATOES.

I SEASON THEM WITH A LITTLE BIT OF GARLIC.

I TAKE ONE GARLIC CLOVE AND I SMASH IT DOWN A LITTLE BIT AND I CHOP IT.

I TRY TO SLICE IT AS TEENY AS I CAN.

NO GARLIC POWDER.

NO PLEASE, NO, NO, NO.

NO.

DON'T USE THE GARLIC.

DON'T USE THE GARLIC IF YOU DON'T HAVE FRESH GARLIC.

AND I HAVE FRESH BASIL.

AND WHAT I LIKE TO DO FOR THIS IS...

I JUST LIKE TO TEAR IT UP, YOU KNOW, IN PIECES.

YES, THAT'S REALLY BETTER THAN CHOPPING IT, ISN'T IT?

YEAH, IT DOESN'T LOSE, IT BECOMES... YEAH, AND IT KEEPS ALL THE FLAVOR, YOU KNOW?

OKAY, WE HAVE THE SAUCE HERE... AND THEN WE ARE GOING TO PUT A LITTLE BIT ... OF FRESH GROUND PEPPER.

OKAY, I PUT SALT... AND I NEED A LITTLE BIT OF OLIVE OIL -- AND THIS IS CALIFORNIA OLIVE OIL.

A VERY GOOD OLIVE OIL.

YEAH, VERY GOOD.

IT'S DELICIOUS.

I PREFER ITALIAN OLIVE OIL, OF COURSE... IS VERY GOOD IF YOU USE...

IF YOU CAN FIND OLIVE OIL THAT IS MADE WITH ITALIAN OLIVES.

YOU KNOW, NO OILS FROM SPAIN.

WELL, FRENCH OIL IS VERY GOOD, TOO.

FRENCH OIL IS, YEAH, I AGREE WITH YOU... (laughter) BUT I USE CALIFORNIA.

I USE CALIFORNIA, YOU KNOW WHY?

BECAUSE IT'S FRESHLY PRESSED.

VERY GOOD, EXCELLENT.

AND IT'S GOTTEN VERY GOOD...

BUT YOU HAVE TO TASTE IT TO MAKE SURE IT'S REALLY GOOD.

YEAH, YOU HAVE TO TASTE IT.

THEN WHAT I DO WITH MY HAND... WHAT I DO IS SMASH A LITTLE BIT THE TOMATOES.

IF YOU DON'T WANT TO USE YOUR HAND... YOU USE YOUR FORK.

BUT I LIKE TO DO IT WITH MY HANDS.

FRESH BASIL.

AND EVERYTHING, THE BEST THING TO DO IS THIS.

TASTES VERY GOOD.

TASTES GOOD, OKAY.

AND I THINK IT SMELLS GREAT.

YOU CAN TASTE IT IF YOU WANT.

IT SMELLS GOOD.

BUT DO YOU WANT TO TASTE IT?

OH, YOU USE A SPOON.

I'LL BE VERY SANITARY.

THAT'S GOOD.

WE CAN PUT IT ON THE SIDE.

THAT'S VERY GOOD.

I'LL GO WASH MY HANDS.

WE HAVE TO ROLL AND STRETCH OUT THE DOUGH NOW.

ARE YOU READY FOR THAT?

OH, NOW THAT'S...I AM.

I'VE BEEN DYING TO SEE YOU DO THIS.

OKAY, NOW WE HAVE SOME OF THE DOUGH IS HERE.

YES, AND THEY LOOK LIKE HAMBURGER BUNS.

ALMOST.

WHAT WE DO... WE WANT TO PUT A LITTLE BIT OF FLOUR ON THE TABLE THEN WHAT WE DO... MAKE SURE YOUR FINGERS HAVE FLOUR ON THEM.

AND VERY SLOWLY YOU START TO PAT IT OUT.

AND THAT DOUGH IS STILL VERY...

SORT OF VERY DELICATE AND NICE.

YEAH, AND WHAT DO I DO?

I ALWAYS TRY TO... CIRCULAR MOVEMENT TO TRY TO STRETCH IT OUT EVENLY, OKAY?

THEN WHAT YOU DO, YOU GO ON THIS SIDE AND YOU DO IT JUST A LITTLE BIT TO BRING THAT UNDER AND YOU GO BACK ON THIS SIDE.

THEN LIKE THIS.

OKAY, I'M GOING TO STRETCH IT OPEN FOR YOU A LITTLE MORE.

TRY -- START FROM HERE, COME DOWN.

OKAY, NOW GO BACK OUTSIDE, YES.

YOU SEE, IT'S STRETCHING AROUND.

VERY GOOD.

NOW START IN THE MIDDLE AGAIN.

START IN THE MIDDLE AGAIN, YES.

I'M NOT STRETCHING IT TERRIBLY MUCH.

YEAH, WELL, THAT'S PRETTY GOOD.

NOW, WHAT YOU WANT TO DO TAKE IT IN YOUR HAND, AND WHAT YOU CAN DO, LIKE THIS.

STRETCH IT A LITTLE BIT.

STRETCH IT, YEAH.

ALWAYS REMEMBER THAT YOU HAVE TO DO IT...

ALWAYS KEEP IT ROUND... GENTLY, YEAH... NOW, I WANT YOU TO PUT THE DOUGH IN THIS WAY ON YOUR HAND, OKAY?

THEN WHAT YOU DO WITH THIS HAND HERE...

YES... YOU PULL A LITTLE BIT... AND THEN YOU GIVE IT A TURN, OKAY?

THAT'S SUCH A NICE MOVEMENT.

I HOPE I'LL BE ABLE TO DO THAT.

OKAY, NOW WITH THAT END PULL DOWN A LITTLE BIT...

YES... LIKE THIS.

THAT TAKES A LITTLE PRACTICE.

HOPLA!

YEAH, I THINK SO.

I DIDN'T JUST LEARN TO DO IT IN ONE MOMENT.

IT'S A VERY SOFT... DON'T MAKE ANY CORNER, YES.

A LITTLE TWIST AT FIRST, I THINK.

YES, DO VERY SLOWLY, YES, YOU'RE DOING VERY GOOD.

I DON'T HAVE THE FLIP YOU HAVE.

YOU FINISH IT OFF.

WELL, I'LL HAVE TO PRACTICE THAT.

YES, IT TAKES A LITTLE BIT OF PRACTICE.

IT'S MUCH BETTER IF YOU'RE TRYING TO ROLL IT WITH A ROLLING PIN -- BUT THAT WILL JUST TOUGHEN IT, WON'T IT?

EXACTLY...

IF YOU GO WITH A ROLLING PIN, IT WILL JUST PUSH IT DOWN... AND IT WILL LOSE ALL THE NICE BUBBLE INSIDE THE DOUGH.

BUT, NOW, EVEN IN A BIG PIZZERIA WHERE THEY SERVE HUNDREDS OF PEOPLE THEY STILL DO IT THAT WAY?

THEY DO IT LIKE THIS, OH YEAH.

AND THEN YOU HAVE THIS PIZZA EXPERT, YOU KNOW AND THEY TAKE THE DOUGH AND UP IN THE AIR.

IT IS A LOT OF FUN.

YES, I'VE SEEN THEM DO THAT.

CAN YOU DO THAT, UP IN THE AIR?

I DON'T KNOW.

I NEVER DO THAT BECAUSE IT'S KIND OF SHOWY.

BUT YOU CAN DO IT LIKE THIS.

THAT'S WONDERFUL.

WOW.

THAT'S ENTIRELY DIFFERENT THAN I WOULD HAVE THOUGHT, YEAH.

AND VOILA, WE HAVE A CIRCLE HERE.

AND YOU SAID THEN THERE... YOU'VE GOT THE EDGES A LITTLE UP.

YES, THE EDGES ARE MUCH THICKER THAN THE MIDDLE.

WHAT WE SHOULD DO IS TO CUT A LITTLE BIT OF MOZZARELLA.

IS THIS IMPORTED MOZZARELLA... OR IS IT AMERICAN... NO, NO, NO.

THIS IS AMERICAN MOZZARELLA, YES.

GOOD.

MADE IN MILWAUKEE, PROBABLY, WISCONSIN.

EVERYBODY WANTS TO USE BUFFALO MOZZARELLA FROM ITALY.

AND I DON'T, I PERSONALLY DON'T DO IT BECAUSE FRESH MOZZARELLA FROM ITALY...

THE BUFFALO MOZZARELLA HAS TO BE EATEN IN THE EIGHT HOURS WHEN IT IS DONE.

SO YOU'RE BETTER OFF WITH FRESH WISCONSIN.

YES, OVER HERE, YES.

AND IT IS VERY GOOD, HUH?

OH IT'S EXCELLENT.

AND I JUST CUT IT INTO SMALL CUBES.

AND ON PIZZA I'M VERY TRADITIONAL, YOU KNOW?

I LIKE TO MAKE THE TRADITIONAL TOPPING.

I DON'T LIKE ANY, I LIKE THE...

I DON'T LIKE CREATIVE TOPPINGS VERY MUCH.

YEAH, IT'S NICE TO BE CREATIVE.

I HAVE NOTHING AGAINST IT, PERSONALLY.

THAT'S QUITE A LOT OF... NO, ACTUALLY, I DON'T THINK IT IS.

YOU WILL SEE ONCE IT'S FINISHED...

IT WILL NOT BE TOO MUCH.

WELL, I THINK THAT SAUCE IS DELICIOUS.

YEAH, I DON'T PUT TOO MUCH CHEESE.

AND WHAT DO I DO?

I JUST SPRINKLE WITH FRESH GRATED PARMESAN CHEESE.

OH, THAT'S WONDERFUL CHEESE.

OKAY, NOW IT'S TIME TO GO IN THE OVEN.

OKAY.

BUT BEFORE WE GO INTO THE OVEN I'M GOING TO SHOW YOU A SMALL TRICK.

THOSE PADDLES ARE VERY NICE.

THEY ARE BEAUTIFUL, NICE TO LOOK...

BUT THEY ARE VERY ROUGH.

AND THE PIZZA WILL BE VERY DIFFICULT...

IT WILL BE VERY DIFFICULT FOR THE PIZZA TO SLIDE INSIDE THE OVEN.

PARTICULARLY WHEN IT'S SO THIN AND NICE.

THEN WHAT WE DO, WE TRANSFER IT TO THIS.

WE CONVINCE PEOPLE THAT WE DO IT OVER THERE BUT INSTEAD WE DO IT OVER HERE.

YOU SEE, WE DO IT LIKE THIS.

WE MAKE SURE THAT...

THE OVEN IS VERY HOT...

IT'S AT 500 DEGREES.

YES, IT'S AT 500.

THE STONE IS VERY HOT.

EVERYTHING IS VERY HOT.

MAKE SURE THERE IS NO LIQUID HERE.

THEN IT IS NOT GOING TO STICK WHEN YOU GO.

THEN YOU GO ON THE STONE, AND VERY SLOWLY...

VERY SLOWLY... YOU MAKE IT COME DOWN AND YOU KEEP THE ROUND SHAPE, OKAY?

THAT'S BEAUTIFUL.

THEN YOU MOVE THE TOMATO HERE JUST TO MAKE SURE THERE IS TOMATO ON ALL OF IT AND WE CLOSE.

AND WE ARE GOING TO WAIT.

FOUR TO FIVE MINUTES.

HOW LONG?

SIX MINUTES, SOMETIMES.

FOUR TO FIVE MINUTES?

BUT I WOULD THINK FROM BETWEEN FOUR AND SIX MINUTES DEPENDING FROM YOUR OVEN, YOU KNOW?

OKAY, THE PIZZA IS READY, I THINK.

YEAH, IT'S PERFECTLY READY.

IT LOOKS LOVELY, ALL BUBBLY.

IT'S NICE AND BUBBLING.

NICELY BROWNED.

YES, NOW YOU CAN SEE WE ARE BACK TO OUR PADDLE.

YEAH, THAT'S EASIER TO TAKE IT OUT WITH.

A WOODEN PADDLE TO TAKE IT OUT IS GOOD BECAUSE IT'S NICE AND LEVEL, YOU SEE?

AND HERE WE HAVE OUR PIZZA.

IT LOOKS LOVELY.

NICE.

I THINK WE SHOULD DECORATE IT JUST VERY SIMPLY.

YOU GO TO YOUR BASIL TREE AND WE TAKE IT OUT AND WE PUT IT JUST IN THE MIDDLE.

THAT'S LOVELY.

OKAY, WOULD YOU LIKE TO TASTE ONE SLICE?

I'M DYING TO, YES.

I NEVER KNEW HOW CAREFUL YOU HAD TO BE WITH THE CRUST.

THAT BEING THE SECRET.

YEAH, YOU HEAR THE CRACK, CRACK?

HERE WE ARE.

AND YOU HAVE THE LOVELY MELTED CHEESE.

AND YOU SEE, THIS IS A SIGN... THAT THE DOUGH WAS PROPERLY DONE BECAUSE IT KEEPS ALL THE SAUCE UP, YOU KNOW?

IT DOES NOT FALL DOWN.

THERE ARE CERTAIN PIZZA THAT THEY MAKE THEM VERY THIN... THEN YOU CANNOT TRY... TO HAVE THEM WANT TO STAND UP LIKE THIS BUT THIS IS A VERY GOOD SIGN THAT THE PIZZA WAS DONE.

OH, IT'S AWFULLY GOOD.

THAT'S THE KIND OF PIZZA I LIKE, JUST TOMATO AND CHEESE.

AND YOU CAN STILL TASTE THE FRESH FLAVOR OF THE TOMATOES.

THAT'S WHY I LIKE NOT TO COOK THE TOMATO.

I PREFER TO HAVE THEM RAW.

AND THEN YOU'VE GOT THIS REALLY WONDERFUL CRUST.

I NEVER REALIZED HOW IMPORTANT THAT WAS AND HOW CAREFUL YOU HAD TO BE TO MAKE IT.

BUT ROBERTO, WHAT ARE YOU GOING TO DO WITH ALL OF THE REST OF THIS DOUGH NOW?

OH, WE ARE GOING TO MAKE DIFFERENT KINDS OF PIZZA.

IT'S NOT REALLY PIZZA, BUT IT'S ALWAYS DONE WITH DOUGH, OKAY.

IT'S A SURPRISE.

YES.

THAT'S REALLY BEAUTIFULLY RISEN.

AND SURPRISINGLY FUN AND FUN TO PREPARE.

GOOD.

AND I THINK IT'S FUN FOR THE PEOPLE TO EAT TOO.

SOMETHING DIFFERENT.

AND WE HAVE THE DOUGH, WHAT WE'RE GOING TO DO.

YOU'RE USING THIS SAME PATTING METHOD.

SLIGHTLY DIFFERENT.

YEAH, WELL.. SLIGHTLY, NO PUSHING DOWN TOO MUCH.

SIDEWAYS YOU KNOW, TRY TO... AND DON'T FALL INTO THE TEMPTATION OF USING THE... ROLLING PIN, OKAY.

THE ROLLING, YEAH.

FOR THIS OPERATION IT'S VERY IMPORTANT.

YOU ONLY DO IT WITH YOUR HAND BECAUSE WE WANT THESE TO PUFF UP...

ALMOST LIKE A PITA BREAD... KIND OF LIKE A... A PITA, YEAH.

WELL, THAT'S GREAT.

WE'LL STRETCH IT A LITTLE BIT.

WE'RE DOING THIS WAY TO BECAUSE WE WANT TO TRY TO KEEP IT EVEN ON THE SIDE AND IN THE MIDDLE.

OKAY.

I THINK WE ARE READY TO GO.

THAT'S ABOUT EIGHT OR NINE INCHES I GUESS...

ISN'T IT, YEAH.

YEAH.

OKAY, I THINK WE WANT IT TO GO IN THE OVEN.

OKAY, WE ARE GOING TO PUT THIS ON THE PALLET.

WE ARE GOING TO SLIDE IT INSIDE.

VOILA.

AND THIS AGAIN, THAT'S AT ABOUT 500... YEAH, ALWAYS 550, VERY HOT.

YOU SEE, THAT'S THE FUN PART OF THIS DISH THE DOUGH IS STARTING TO BUBBLING, YOU SEE.

YOU SEE THE PAN?

YEAH.

GO, GO, GO, GO, GO... THAT SEEMS TO HAVE TO BE... YOU KNOW AT HOME, YOU SHOULD NOT GET DEMORALIZED YOU KNOW, NOT ALL OF THEM ARE GOING TO PUFF UP.

NO.

SOME, THEY'RE GOING TO PERFECTLY PUFF AND SOME THEY'RE GOING TO BE ONLY... WELL, THIS IS NOW PUFFING ON THE OTHER SIDE NOW.

YOU SEE, IT'S PERFECTLY PUFFED NOW.

OKAY, I THINK THAT IT'S COOKED, YEAP, IT'S COOKED, IT'S READY.

OKAY, IT CAN GO...

I GUESS...

IF YOU'RE MAKING SEVERAL OF THESE DO YOU HAVE TO LET THE STONE REHEAT?

YES, YES, YOU HAVE TO MAKE SURE BETWEEN ONE... AND COOK THE SECOND ONE WAIT THREE OR FOUR MINUTES.

LET THE STONE REHEAT COMPLETELY EVENLY.

THAT LOOKS, THAT'S PERFECT ISN'T IT?

YEAH, THIS CAME OUT VERY NICE.

NOW WE CAN GO TO THE TABLE AND WE ARE GOING TO PREPARE THE... NOW WHAT IS THIS ONE GOING TO BE CALLED?

AH, I CALL IT PANINO DI PIZZA.

PANINO DI PIZZA.

YEAH, IT'S A PANINO IT'S A SANDWICH WE MAKE UP INTO A PIZZA.

BE CAREFUL WHEN YOU DO THIS BECAUSE THE STEAM IS GOING TO COME OUT AND BURN YOUR FINGER.

SO CUT IT AWAY FROM YOU.

YES.

AND IT'S VERY HOT.

AND THIS AGAIN, YOU WANT IT TO BE HOT.

YES, YOU WANT IT TO BE HOT.

THAT'S NICE INSIDE, ISN'T IT?

YOU SEE?

YEAH.

IT ALMOST MAKES LIKE AN ADDED DISH.

WHAT WE DO, WE TAKE SOME MIXED LETTUCES WHAT WE DO, WE PUT IN LIKE THIS.

AND WE PUT SOME BLACK PEPPER... A LITTLE BIT OF SALT... AND A LITTLE BIT OF OLIVE OIL.

VERY NICE OLIVE OIL.

YES.

AND A LITTLE BIT OF BALSAMIC VINEGAR, OKAY.

PROBABLY IS HALF A TEASPOON.

THEN WE HAVE SOME SLICED MOZZARELLA AND WE'RE GOING TO PUT IT ON THE TOP.

THAT'S VERY THIN SLICED, ISN'T IT?

YES.

FIVE OR SIX...

YES, JUST TO COVER IT UP, YOU KNOW... YOU COULD PUT AS MUCH.

AND THEN WE HAVE A VERY NICE GOOD MORTADELLA.

OH, MORTADELLA, I LOVE THAT.

OKAY, AND WE GO AHEAD AND I THINK WITH TWO SLICES WE COVER IT UP.

THOSE ARE PRETTY THIN, AREN'T THEY?

YES, THEY'RE A LITTLE BIT AH... AND VOILA.. AND THEN YOU CAN BRING IT LIKE THIS TO YOUR GUEST OR WHAT YOU WANT TO DO...

IF YOU HAVE MORE, THEN YOU WANT TO SHOW A DIFFERENT WAY.

WHAT I WOULD SUGGEST THAT YOU DO IS TO...

IF YOU CAN PASS ME THE PEEL FROM THE PIZZA.

WHAT YOU CAN DO, YOU PUT IT OVER HERE THEN YOU TRANSFER THIS AND YOU MASH IT DOWN A LITTLE BIT.

AND THEN YOU SLICE IT.

YOU'RE MAKING A NICE CRISP SANDWICH.

YOU COULD PUT ANYTHING YOU WANT IN IT.

OH YEAH, AS YOU SEE...

TOMATOES.

YEAH, THAT'S NICE.

IT'S STILL WARM.

YES, AND YOU EAT IT LIKE THIS WITH THE LETTUCE.

HAVING QUITE A BIT OF VINEGAR YOU PUT IN - IT'S A GOOD IDEA.

YOU NEED IT BECAUSE OF THE MEAT AND THE CHEESE.

I THINK THE VINEGAR GOES VERY WELL.... WITH THE CHEESE AND THE MORTADELLA, YOU KNOW.

I THANK YOU VERY MUCH.

OH, YOU'RE WELCOME, MY PLEASURE.

I HOPE YOU'LL ENJOY THE PIZZA.

WELL, I'LL CERTAINLY PRACTICE DOING IT.

YEAH, YOU NEED A LOT OF PRACTICE... TO DO THAT, YOU KNOW.

BUT ONCE YOU GET IT, YOU HAVE IT.

YOU KNOW, IT WILL NEVER GO AWAY.

WELL ROBERTO, IT'S BEEN GREAT FUN TO BE WITH YOU.

I'VE ENJOYED IT IMMENSELY AND I'VE LEARNED A GREAT DEAL.

I THINK WE ALL HAVE.

AND I'D LIKE THE CHANCE TO SAY THANK YOU.

OH, THANK YOU VERY MUCH.

AND IT WAS AN HONOR WORKING WITH YOU.

THANK YOU VERY MUCH FOR LETTING ME COME.

I HOPE WE'LL DO IT AGAIN.

OKAY, CHIN-CHIN.

BON APPETIT.