This is a cooking video where a teacher, Carla, shows how to make a pizza dough from scratch. The recipe starts by mixing warm water, yeast, and a bit of sugar to activate the yeast. Then, it's combined with flour, olive oil, and salt to create the dough. Carla explains that yeast needs temperature and sugar to activate, and that salt should not touch the yeast while it's being activated.
She demonstrates how to knead the dough by hand, explaining that this process activates the gluten in the flour, which makes the dough elastic. Carla also shares a trick to speed up the process by putting the dough in a preheated oven (then turned off) for 15 minutes, allowing it to rise faster.
Once the dough has risen, Carla punches it down and kneads it for another minute. She then separates the dough into two parts and uses a rolling pin to flatten it. The dough is then placed on a plate, topped with ingredients such as cheese, tomato, chicken, and spices, and baked in the oven for 20 minutes.
Throughout the video, Carla provides tips and tricks for making the perfect pizza dough, including how to make a thicker, American-style crust or a thinner, more delicate crust.
Here are the key facts extracted from the text:
1. The temperature of the oven should be heated to 100 degrees Celsius.
2. The equivalent of 100 degrees Celsius is 215 degrees Fahrenheit.
3. The ingredients for making pizza dough include 4 cups and 3 quarts of white flour, 3 tablespoons of olive oil, 2 teaspoons of salt, 1 tablespoon of dry yeast, 1 teaspoon of sugar, and 1 cup and 3 quarters of warm water.
4. The water should be a little warmer than the hand, at about 40 degrees Celsius.
5. Sugar is food for yeast, and adding sugar helps the dough rise.
6. The yeast needs temperature and sugar to activate.
7. Salt kills yeast, so it should not touch the yeast while it is being activated.
8. The dough should be kneaded for about 5 minutes to activate the gluten in the flour.
9. The gluten is the protein that is activated with the yeast, which produces carbon dioxide and makes the dough inflate.
10. The dough should be placed in a greased bowl, covered with a damp cloth, and left to rise for 15 minutes.
11. The oven can be used to speed up the rising process by placing the dough in the oven with the oven off.
12. The dough should be punched down to remove excess air after it has risen.
13. The dough can be kneaded again for another minute after it has risen.
14. To make a very thin dough, the dough can be placed in the oven for a second time to rise again.
15. The longer the dough is allowed to rise, the more the gluten is activated, making the dough more elastic.
16. The dough can be divided into two parts to make two pizzas.
17. The dough should be rolled out and placed on a plate or tray that has been sprinkled with flour.
18. The pizza should be baked in the oven at 180 degrees Celsius for 20 minutes, or longer if there are many ingredients.
19. The pizza is done when it has been cooked for the recommended time and has a golden-brown crust.