Homemade Pizza from Scratch by Pasquale Sciarappa

Pasquale Sciarappa from OrsaraRecipes makes Homemade Pizza from Scratch. Cooked live on April 24th 2020.

[@matthewfoley252]

We need more people like you in this world Patsy...Cin Cin my friend

[@mikepepe3711]

I love watching your videos! You remind me of my grandparents. My great-grandfather started an Italian bakery Bakery in the late 1800s in Amsterdam New York and we ran it for about 120 years and Walmart bought us out a few years ago lots of memories thank you!

[@yuliapetukhova6747]

Love to watching you. Hi from Australia!

[@justinbarden79]

I love this guy!! Salute Cin Cin Pasquale🍷

[@rzrr41]

Salute chi chin you r amazing

[@anthonylucchese6254]

Nice instructions on the inside tips on making a good pizza from a professional chef!

[@joygallo9624]

Where did you get that BEAUTIFUL gigantic cutting board you work on …

[@esmeraldaangeles2894]

Love how he says east 😂🎉🎉🎉🎉🎉 he got a new follower n love how he mentions the kiddos

[@Loveliveevolvepersevere]

We made the pizza! It came out so good! THANK YOU - where do I send you a picture of my pizza?

[@jazzypenaflor2453]

Nice yummy,.

[@africo9104]

You two are so sweet 💞

[@timothytuminno8483]

Thank you sir ! Mangia❤

[@klz4377]

Wonderful

[@giacomom9500]

Molto bene bravo. Saluti dell'Italia

[@irishtrains1396]

Amazing personality wonderful chef, cin cin

[@kylerstanley1755]

i dont mean to be offtopic but does someone know of a tool to get back into an instagram account..? I was stupid forgot my login password. I love any tips you can offer me

[@jaxsonxander6470]

@Kyler Stanley instablaster ;)

[@roybanker]

Just a suggestion, add links for things you use.....Like for example, that box of cling wrap with the slicer, so you'll get a little money. We bought some on Amazon after watching the video. Cin Cin.

[@believeindreams2005]

Pizza!!!

[@GetSlappedPlease]

Ima do this !

[@johnbrandolini2915]

When I make risen dough I weigh the ingredients according to what's referred to as the Baker's Percentage. It calculates the ingredients based on the weight in grams of flour. In this case 300g of flour (2 1/2 cups) is the baseline. Pizza dough is usually hydrated between 67 and 70%. At 67% 200g of water is added to the flour. Yeast and salt is 2% of the weight of the flour which equals 6g apiece. Evoo, if used, is 4% of the flour, 12g. These ratios apply to all purpose flours as well as 00 imported flours. Letting the dough ferment in the fridge overnight does improve the flavor and makes it easier to handle but if you are in a hurry a room temp fermentation is fine. As for activating the yeast the instructions on the jar of a common rapid rise yeast says to activate it at 100 to 110F. I proof it according to the instructions on the jar as in the past I have gotten a bad jar of dry yeast. Most modern digital scales accommodate both metric and Imperial measures. Two benefits to weighing the ingredients are 1) consistent results and 2) scalability.

[@danielunderwood5217]

In my experience, weighing salt and yeast is not consistent. for flour it is good to weigh it for consistency, but a scale that can weigh 500+ grams of flour will not detect small changes in amounts of salt or yeast.

[@johnbrandolini2915]

@@danielunderwood5217 The scale I have has a resolution of one gram. To keep it honest I acquired some standard metric weights and I periodically check the calibration of the scale with them. Most reasonably priced digital scales are accurate to one gram but I do recommend getting a set of standards to maintain accuracy.

[@FranklySpeaking.]

@@danielunderwood5217 i have to disagree. i use a $15 digital to weigh everything... max is 2lbs, min is .5gram. a dime weighs 2.268g/.08oz a ('83 or later) penny weighs 2.50g/.08oz a nickel weighs 5.00g/.18oz a quarter weighs 5.67g/.200oz i keep fairly new condition recent penny (least used coin... a newish one with no wear will be very accurate) a dime & a nickel (i dont bother with quarters.. they get the most use) i test my scale once a week since i use it often. its accurate to within 1/100th (.09 might instead come up as .08 since it rounds to 2 dec places). always within range every time. close enough for me. test your scales.

[@FranklySpeaking.]

thanks for saving me the time to calculate the weights! i also proof the yeast (with 1t honey). and use my cuisinart stand mixer for the kneading.. im so over hand kneading! i dont however use a rolling pin since that pops the bubbles the rise creates.. i stretch it by hand & fingers. simple recipe. good results. good recipe.

[@maryshkamiceli8388]

​@@FranklySpeaking. I remember my Mom making homemade pizza. She used to use her fingers to stretch the dough to the edges of the pizza pie pan with oil on her fingers. Thank you for jogging my memories of my Mom-made pizza.

[@faleyshaisabell-ye1bb]

Make also some olive loaf

[@DINOLOVER6717]

This is a bit different than the other pizza crust video you have. I don’t think it had oil and more flour. How is this different in taste? I love trying your recipes Pasquale 🥰🥰🥰

[@africo9104]

YES, I saw that as well . I've used the other one with the olive oil for years, but not his recipe. So I'd go for his previous one if I were you.

[@FrongilloAntony]

Hello to Anthony. 7:48

[@nancycunningham4225]

Oh my gosh I need to know where you get the dough board??

[@johnkosheluk1041]

I'd love to come over your house for dinner I love your cooking and I love good Italian food

[@malitozzi3574]

How long you leave it in the oven ?

[@Sz-ie9ik]

Good pizza

[@heather-celestephoenix4125]

Omg I made the exact same pizza dough as Pasquale does it took me six months to figure out this exact same expirence. Make sure you use room temperature water...also add a lil sugar too

[@francisagosh2175]

What kind of flour are you using to make your pizza?

[@ashleyowens7176]

What type of yeast? Active or dry?

[@dougdurham492]

How do you make a good pizza sauce

[@yaminalabidi7514]

👍❤️❤️❤️❤️

[@faleyshaisabell-ye1bb]

Put genoe style peppers with the olive loaf

[@MariaHalpin]

What kind of yeast and what temp oven?

[@Sz-ie9ik]

Hello from the butcher

[@johnkosheluk1041]

You should open a restaurant in Florida you make a lot of money

[@baritonejam01]

Do you ever put fennel on your pizza?

[@jessicabear3674]

I've maid four recipes of yours so far my family love it I'll keep going till you run out of recipes

[@bethsmith8885]

If you added sausage to your pizza, would you add it raw on top?

[@FranklySpeaking.]

no. bake it until it hits 165f first. keep it in the fridge a few hours to make it easier to slice (_on the diagonal only!_ hehe). it has more than enough fat to keep it from getting dry in the short pizza cook time.

[@graceblake3797]

I can’t believe you don’t have a pizza oven

[@rosaliepetralia6903]

Pasquale hello from Rosalie fa bono cosa from east Boston mass

[@faleyshaisabell-ye1bb]

EMP KINYATA

[@sharonleeoshima3469]

East ? Or yeast? 🙏 thank you

[@jeanroberto5171]

He means yeast, his accent changes it to ‘east’.

[@bellacottobella8284]

What a stupid question to ask , like you don’t know ,or if you don’t really know you must be very blond !

[@HomeOnDeranged]

East.

[@faleyshaisabell-ye1bb]

Make some genoe

[@johnkosheluk1041]

She has to use a wide angle

[@leilachaker1703]

Hi pasquale. You know how to make paella 🤔thx

[@bellacottobella8284]

He is Italian not Spanish ! 😅

[@navychief8425]

Very nice video but you need a new videographer lol More video of the floor and counter than on Pasquale lol Have you ever let your pizza dough rise in the refrigerator? It gives it a wonderful taste. I let it rise overnight and take it out of the refrigerator one hour before cooking.

[@cynthia6637]

How are you keeping up with all these comments ... wow... sooo Many ... Ha

[@johnkosheluk1041]

Your wife doing the camera

[@nopigeon]

Poor Pasquale...having to deal with exact measuremements and calculations for viewers. I bet he's more of ' oh, just about this much of a pour, pinch, handful.......when he's not doing a video.