Pizza Margherita, Italian Recipe - Gianni's North Beach

[@bzz5601]

I don't know why this channel isn't huge! So much more fun to watch than 90% of cooking channels out there!

[@jdkgcp]

Gianni thanks for these videos. I spent 6 years total in Italy. 4 in Vicenza and 2 in Turin. I have a feeling I'll be going back soon.

[@steve_redman]

Amazing takes me back to my days in Napoli. All pizza should be made this way perfect summer pizza

[@GianniNorthBeachTV]

This is a good homemade pie but I can't compete with those wonderful pies in and out of the wood-burning beehive ovens in 90 seconds. I love it all. --Gianni

[@judyfleming6269]

I'm impressed with the first proof you did. I'm in culinary school and have only seen bakers do that. It adds a lot of flavor and sugar is not necessary for your dough. Excellent!! I will have to try this recipe.

[@mandiigraham1596]

You know its good when the cook enjoys it so much. I love pizza in the simplest form. Grazie Gianni, hai fatto bene.

[@JerryC25]

Gianni are you still sharing videos? I love your channel!

[@charlessmith4954]

i lived in Gaeta,Italy for 2 years. i miss the food and friends from there. you are the closest i have seen to make it like i had it over there. thank you sir

[@vincentperratore4395]

Bravo, Gianni! My father made pizza like that 60 years ago, when we were kids!

[@1billwill]

GREAT RECIPE GIANNI, WISH YOU WAS STILL SHARING VIDEOS, YOUR THE BEST.

[@eatingcheating1193]

Hi Gianni! Your pizza looks very crispy and very delicious! Would try it definitely. Love margherita pizza :) Have a nice day today!

[@22061973auke]

Making good dough is a real challange.. Thanks for sharing this. Regards from Finland!

[@zen2me]

This recipe is fantastic! I use it often for Margherita and also as the starting point for all manner of variations. Gianni, you're awesome!

[@GianniNorthBeachTV]

Ciao. Wanna share some of your variations? Buon appetito!

[@alienprojectlevent]

Brilliant video again! Thanks a lot..I really like your down to earth cooking style..I'll try your recipe asap, Cheers!

[@alfonsoromano1933]

Gianni, i'm from Napoli and i'd take a bite of that pizza any day of the week. Much love from italy!

[@susyarmyy]

Amazing job, Gianni! I'm Italian and I love your videos, your attitude and of course whatever you cook! Keep it up, you're great! Susy from Milano :)

[@IamMagsB]

this is the best instructional video for making pizza dough and making Margherita pizza , Grazie!

[@GianniNorthBeachTV]

Ciao. The song in the early episodes is Scalinatèlla by Roberto Murolo, a famous Neapolitan singer from the last century.

[@rkmugen]

Ciao Gianni, I have neither a pizza stone nor a pizza pan. But I do have a broiler and a stove-top grill pan. I broiled my pizza first, to get the char on the top side of the crust, then finished it off on the grill pan on top of the stove to crisp-up the bottom of the pizza. Been making my pizzas this way for almost a whole year since I was first inspired by this great, informational video of yours... and it works every time! One other thing I found was that if I let the tossed and stretched pizza dough sit on my broiler's drip pan in the oven (turned off), covered in plastic wrap, the ambient heat from the pilot light is enough to let the dough re-develop gas (CO-2) to puff up nicely. That's the point at which I put on the oil, tomatoes, cheese, and basil. I also find that the basil, when charred has a nice flavor to it, but too much basil on the pie when it goes in the oven would be over-powering... so I only use about 3 leaves when cooking..... then add more fresh basil afterwards for a nice contrast of fresh and cooked flavors. Sometimes, I even rub a clove of garlic on the crust when it's pulled fresh off the heat... so good!

[@deanodebo]

It looks fantastic Every Italian recipe is just another way to get tomatoes, cheese, olive oil, and basil into the body

[@evad.7913]

Love your videos Gianni! Please continue to film.

[@zen2me]

I tried your recipe and it's the best pizza I've ever made. My family is hooked! Thank you!

[@Duh6666666]

Saw your Porchetta show 2 days ago and have dreamt about it since, lol. I love the tone of your narration and the background info makes things lively. I have a feeling a few of us will be eating italian for the next couple of days:-) Keep on cooking!

[@michaelplesch]

I restarted watching your cooking videos, and each one is like watching it the first time Thanks yo==

[@GianniNorthBeachTV]

Thanks for your comment. I'm pleased the recipe worked well for you. Keep on cooking. Buon appetito!

[@GianniNorthBeachTV]

I use active dry yeast. I've used instant in a pinch. I think you get a better result with active dry yeast.

[@dylang3548]

I really enjoy your videos, I used to live in San Francisco, that north beach neighborhood was my favorite, where those places are on those steps are really cool, I think those are were those parrots are lol, coit tower stunning views man what a area.

[@Baker68]

This pizza looks delicious! I'm going to try it tomorrow

[@rvnlrd]

Great personality, great food, brilliant show! Keep it up!

[@Catetchi]

Your recepy is pure italian pizza, the way I love it! Caterina (dall'Italia!)

[@organic506]

Delicious looking pizza! Great videos, please keep them coming!

[@timothyogden9761]

I am late to the party. This guy's method's are great and his delivery almost allows me to smell and taste the lovely Italian recipe's he offers.

[@supersleeper8545]

Gianni the recipe was spot on. The dough came out really lovely. Its inspired me to get a pizza stone for the oven.

[@javiergarcia6912]

I gotta say my pizza crust have come along way. And maing them in a deep skilliet and comal with braizzing wand inside the pan. You woulndnt believe on aportable burner. I want to thank you for your videos during the hardest time in my life last two years ago. Life is good. Manjaro.

[@Benny.13]

You are great chef and teacher ! Normally would get bored of someone making pizza but your videos and persona are amazing! Everything you make too! Keep em comin!

[@jefffinn1105]

Just subscribed yesterday 'cos I looked for eggplant recipe, been cooking pizza on a stone since last summer, thanks for this. Grazie from Queens!

[@pjalice1]

Every time-----you make me hungry. Keep going Bill

[@GianniNorthBeachTV]

Most department stores have the pizza stone in their kitchen department as does Sur La Table and other food equipment stores.

[@GianniNorthBeachTV]

@bworiginal If I can get it I use Caputo 00 flour. Otherwise, I use unbleached all purpose flour.

[@GianniNorthBeachTV]

Ciao. I use Caputo's imported 00 flour once in a while. I don't notice a big difference in the pizza. My stand-by is unbleached all purpose flour. It works well for my homemade pizza. Buon appetito! --Gianni

[@emmapigeon9531]

Bellisimo, I want to use regular tomatoes, I know it's not the same but I can't find San Marzano anywhere. Thanks for this wonderful approach, chef. I will follow your instructions. Ciao.

[@GianniNorthBeachTV]

Thanks for your comment. The yeast in a cup of warm water should double in size in 30 minutes or less. If it doesn't it may be that the yeast is too old or that the yeast was killed if the water was over 110 degrees.

[@Gnometower]

Great presenter, editing, style, and of course -- pizza. Awesome show. Keep it coming.

[@ghina03]

Thank you for sharing your recipes!

[@mostjoyfulone]

Great video, Made my mouth water!!! I've got to try to make this pizza. Grazia Sarah

[@davedaddy101]

You did it again man! Great! Looks delicious. I already some what knew how to make pizza, but I just picked up on a few new tricks I didn't know. Thanks!!

[@GianniNorthBeachTV]

@ElnAlter Grazie. Yes we are very lucky to be living in this beautiful city. If I only could have one food it probably would be pizza!

[@dld190]

Delicious! Just made my first and everyone was so impressed they want me to make another one tomorrow! 👌

[@TXDHC]

Omgosh!!! I've gotta get busy!!! You're my new favorite YT!!!!

[@GianniNorthBeachTV]

Ciao Emilio. I love San Marzano tomatoes. Canned DOP San Marzanos are my favorites. I can get fresh San Marzano tomatoes locally grown in the San Francisco Bay Area late in the summer. I was just in Campania about a month ago. You're a lucky man to be living there.

[@GianniNorthBeachTV]

@ExtremeMan8 You can keep the dough in the refrigerator for a week. Put the dough in a plastic bag and make sure it's closed tightly so the dough doesn't dry out. Let the refrigerated dough come to room temperature before using.

[@GianniNorthBeachTV]

@Fianna10 Accents. Never really could lose the north Jersey twang or my interpretation of the southern Italian dialect I heard as a kid. Forget about my Italian, obviously don't know much. --Gianni

[@jamesmaloney8191]

Well done sir. That looks awesome!

[@bobthebob8817]

Honestly made my mouth water. Cheers

[@anthonypalasota870]

Your videos are the best. Thanks Anthony.

[@dcata40]

I will have to say what a great video. We are going to try your dough recipe this weekend and will be cooking it on my grill with a high temp on my pizza stone.

[@memoryoftalon1900]

You are awesome. I just discovered you and I can't wait to watch the rest of your videos!

[@mayasbisuteria1982]

I just made your pizza dough recipe and I am having it rest until tomorrow! Im so excited because it's the first pizza I make from scratch. I made a homemade pomodoro sauce for my pizza! I also plan on putting mushrooms, mozarella, the pomodoro, parmesan and prosciuto.

[@DonAmos_stories]

i agree, i make mine that has more soft feel to it, and i bake it at 250 Celsius for 6 min and i love it!

[@GianniNorthBeachTV]

Thanks for sharing this overnight dough recipe. I like it too. My dough starts to pick up a bit of that wonderful sour flavor sitting out on the kitchen counter overnight. No (or minimal) kneading is certainly a plus. My only problem is that I often forget to make the dough the night before I need it.

[@GianniNorthBeachTV]

Yeah that happens to me sometimes. I think it's because there's too much moisture in the pizza toppings, especially the tomatoes. If I'm using fresh uncooked tomatoes I let them sit in a strainer for a few minutes to drain off the tomato water. If I'm using a cooked sauce I cook off the tomato water so I have a thick sauce. Then I use a slotted spoon to add the sauce to the top of the pizza so the dough doesn't get too wet. A sprinkle of EVOO on top of the sauce helps too.

[@GianniNorthBeachTV]

@relationshipcastle Glad the recipe worked well for you. We can't really make pizza exactly like a pizzaiola (pizza maker) in Italia but we can make a good homemade pizza. I like the toppings you chose. I use fresh tomatoes here in SF in the late summer and early fall while they are still in the markets. Sometimes I'll wick out some of the tomato water by putting them on paper towel. I don't like a lot of moisture on top of the pizza to ensure that I get a good crust.

[@kristablockowitz8090]

I made it! My first pizza from scratch. It was good! Thank you! I’m very excited about it😂

[@mayasbisuteria1982]

I Made it!! The pizza turned out great 😊 just a bit toasted but really good

[@ChrisJones-xh8nf]

As always my man, I love these videos. Love the way you explain everything and your personality. If I could request one thing. I would love to see written ingredients. I personally don't need written instructions, but with a written ingredient list w/ items such as your choice of meat for your braciole, and the brand name of the Italian canned tomatoes. Thank you again

[@DCNOC1]

Thanks for sharing this video Gianni..

[@GONZOFAM7]

the pizza guys in Naples use the edge of the board and hang the dough off as they spin it. It uses the weight of the dough and the edge to stretch it nice.

[@alb6804]

Wow, my pizza doesnt come out like that but I do use the Mozzarella de Buffalo. I will try your recipe. Thank you for sharing!!

[@petrchutny]

totally enjoyed watching this, thanks!

[@Monin102]

Your easy to follow. I'm just beginning to delve in dough for bread, decided to make homemade pizza. It was DELICIOUS. Great tips re: wet cheese & tomatoes. Even proofing the yeast was simple.Thank You

[@GianniNorthBeachTV]

Sometimes I tuck my basil leaves under the mozzarella to avoid burning. Sprinkling a bit of EVOO on the basil or using your method works too. Often I'll add some fresh torn basil leaves to the top of the pizza when it comes out of the oven.

[@TheFlechette]

Nothing beats some home-made (rustic I suppose = P) pizza. Splendid. That dough-stretching technique is very intriguing, I hope to one day be able to not use a rolling pin.

[@golddesign6698]

Oh this the best video of home made Italian pizza! Gianni. Superb! A tip gave to me by Italians who made pizza there at home :) for people who do not have 300C degree oven. Mine for example has 250C. You put the dove with base sauce and with raw ingredients (if any like seafood) for 4-5 minutes and after you put like mozzarella or basil not taking it out for 3-5 minutes. Trick works for me very good! 4min-4min. Dove is good, mozza is in lines! PS: all people who put dislike are simply evil!

[@Grufian1]

A man who really knows what he is doing! Molto molto bene!!!

[@deetznauts4]

you make me proud to be from san fran! awesome pizza.

[@GianniNorthBeachTV]

@fenix22fenix Grazie. We're trying to bring the tastes of Italia to my kitchen. Yes please send recipes. I love Roman food!

[@GianniNorthBeachTV]

@TheRamstoss No worries, it won't burn if you follow the baking instructions.

[@SurfingBullDog]

Made this dish last night. It's those San Marzano filettos that make this pizza do delicious. That, and the the layer of olive oil over the dough before the toppings. I put some prosciutto on top as well. Marone!

[@anameisnotimportant]

Your recipe makes an amazing pizza. I took your video as a reference to make a dough too. Too bad the oven temperature won't bake a perfect pizza unless its a wood fired oven... but its really tasty anyway.

[@jaylenemcknight84]

I so enjoyed this video thank you so much

[@dutchie4451]

Great video .. to prof my yeast I use a 1/2 teaspoon of sugar

[@prideofasia99]

Hey Gianni, I'm a big fan of your videos and have started having biweekly italian dinners for my friends using your recipes. You are a big hit over here and I just thought I'd thank you for sharing your recipes =]

[@GianniNorthBeachTV]

Ciao Giuseppe. I agree with you totally. A homemade pizza is not a substitute for a Neopolitan pizza. I'm not a pizzaiolo and I don't have a wood-burning beehive oven. So when I want a true Margherita Napoletana I head for a pizzeria.

[@GianniNorthBeachTV]

If your using my dough recipe and you get this result it probably is your yeast. If the yeast doesn't double in volume when you mix it with warm water and flour in the first step, either the yeast was dead or it died if the water was too hot. The water should be about 100 degrees. At about 110 degrees it will kill the yeast and it won't foam up. Hope this is helpful.

[@romejas]

wow, that looks delizioso!!! Gianni, any suggestions on what type of flour to use? I hear that is critical to use the right flour to get the best crust..

[@GianniNorthBeachTV]

Ciao. Use "00" (zero zero) flour from Italy. Caputo is a good brand. Otherwise I use unbleached all purpose flour in a pinch. I hope the recipe works well for you. Buon appetito! --Gianni

[@romejas]

+Gianni North Beach Grazie Mille!!

[@GianniNorthBeachTV]

@TheRamstoss Yes, it's extra virgin. It's my everyday cooking oil and a Sicilian one I buy from my butcher Little City is $22/gallon. I also use more expensive extra virgin olive oil as a finishing oil.

[@GianniNorthBeachTV]

@RememberSoCal Get a pizza stone. Heat it up for 30 minutes before you bake the pizza. You'll get a much better crust and char than you get with a cookie sheet.

[@thehoxhaistbodhisattva7967]

Fucking FINALLY. An American that knows how to make pizza PROPERLY. You see all these bloggers and KZbinrs, even Italian American ones adding foolish shit to their pizzas. Sugar and honey to the dough and 'sauce', EVOO directly to the dough. Garlic powder, onion powder, 'Italian seasonings' you name it. Nice to know there are still some purists out there that respect tradition. Subscribed.

[@lewinbarringer8392]

+Nikolas Stanley You'd like The Real Italian Kitchen too. Good channel, cute Italian girl from Tuscany teaches her native recipes.

[@musingsofajay387]

I was born in SF.. a native. I love north beach :)

[@TheRamstoss]

@GianniNorthBeach Wouldn't it burn in the oven? By the way, that pizza looks unbelievable, and your videos are great. Thanks for doing them!

[@KatherineAccettura]

wow, this looks amazing. thanks for the info!

[@GianniNorthBeachTV]

Yipee! Piacere. It's my pleasure to share the pizza recipes.

[@GianniNorthBeachTV]

Ciao Alex. How hot is your oven? Mine goes to 550 degrees Fahrenheit. At a lower temperature it will take longer to get a crispy crust.

[@dzang96]

Hey Gianni, how about you try to preheat your stone at 550 for 30 min, then do hi broil for 10 min? If you're using an electric oven, leave the door opened a little so the broiler won't shut off automatically. I think the broiler method works better on a pizza stone made of cordierite instead of fibrament since cordierite can tolerate a higher range of heat and thus is less prone to cracking than if doing it with a fibrament. Just something you can give it a go. I was satisfied with my results.

[@garthdev]

Gianni I remember watching a Italian chef over here in UK and he said do not use the Mozzarella d'Buffalo just the cows milk one because it it too wet..But simply putting it on kitchen towel yup makes sense to me..I've been cooking for 35 years all around the world India is my favourite but Italy and Spain come a close second..Love this video..I always use tipo 00 flour it just makes sense to and order my tomatoes online (pronounce toe-mat toe) you Americans lol..Great video grazie per questo :-)

[@blupunksp]

@RememberSoCal the stone tends to distribute the heat more evenly, plus the porous stone sucks the extra moisture from your base making it nice and crispy..you could use a regular non glazed red tile as a substitute for the stone..works just fine.

[@DailyProg]

Gianni, loving this video. What is your opinion of Mozzeria's Margherita pizza in San Francisco? I myself really love it but I was wondering what do you think about it?

[@nick1122]

Madone! That looks good !

[@barrycarrigan5584]

Master at work.

[@ocelotxp]

I've adopted Jim Lahey's no-knead method to pizza dough... it takes a lot longer because you have to let it sit out and ferment, but it comes out amazing 500g flour 350g water (room temperature) 16g salt 1g dry active yeast Mix everything in a bowl, seal bowl with plastic wrap, let it sit on the counter for 18 hours Kneading is not required-- the yeast does all the work I've been using 00 flour, but am trying regular all purpose to see if there's any difference... mostly to save money

[@fenix22fenix]

Good, finally a right recipe!!! a little bit of very Italian taste in usa. xoxo from Rome!!! If you want some other italian recipes ask me i'll send you :)