This video tutorial is about making pizza dough. The host starts by mixing fresh yeast and sugar with a bit of warm water. Then, she gradually adds flour to create a sticky dough, emphasizing the importance of not adding salt at this stage.
After letting the dough rise, she divides it into portions and stretches it out on an oiled surface. She mentions that you can refrigerate or freeze the dough for future use. Finally, the video includes making a tomato sauce with garlic, sugar, pepper, oregano, and oil, which can be used as a pizza topping.
Overall, the tutorial provides detailed instructions on making pizza dough from scratch and includes tips for handling and storing the dough.
1. The video is a tutorial for making pizza dough at home, using a recipe from a husband who doesn't want to go on stage but is happy to share his secrets [Document(page_content="00:00:00.00: [Music]\n00:00:02.13: welcome back to Zhang's kitchen\n00:00:04.09: and today we are going to make\n00:00:06.01: pizza dough...", metadata={})].
2. The ingredients needed for the pizza dough are 50 grams of fresh yeast, a heaping tablespoon of salt, a dessert spoon of sugar, approximately 100 cubic centimeters of sunflower oil, approximately half a liter of water, and all these ingredients are for a kilo of flour [Document(page_content="00:00:20.32: going to need is 50 grams\n00:00:23.02: of fresh yeast,\n00:00:24.69: a heaping tablespoon of salt, a\n00:00:30.16: dessert spoon of sugar,\n00:00:34.20: approximately 100\n00:00:36.16: cubic centimeters of sunflower oil and\n00:00:39.88: approximately half a liter of water also\n00:00:41.98: after that we will see\n00:00:43.66: when I finish making the recipe we will\n00:00:45.22: see at the end when we finish using\n00:00:46.93: that sometimes it is used a little more\n00:00:49.54: sometimes it is liked a little less than that\n00:00:50.89: It's also to taste and all those\n00:00:53.71: ingredients are for a kilo of flour.\n00:00:55.48: He commented, well, we need a bone and\n00:00:58.69: some kitchen utensils.", metadata={})].
3. The yeast is fresh and is made very small so that it can dissolve well later [Document(page_content="00:01:06.05: We make it very small so that\n00:01:08.46: it can dissolve well later. This, as I\n00:01:10.50: already told you, is 50 grams of yeast\n00:01:13.89: for a good kilo of flour", metadata={})].
4. The dough needs to be added to a warm place with no drafts to rise before continuing with the recipe [Document(page_content="00:02:55.25: I'm going to sprinkle a little more flour\n00:02:56.98: in the corner and I'm going to start doing\n00:02:59.62: this, lift it up and do this. See from\n00:03:01.97: below, take it to the center of the\n00:03:03.82: lift, so\n00:03:06.60: let's see how the dough looks. It looks\n00:03:09.25: spectacular. Inside,\n00:03:11.58: it's sticky. let it\n00:03:13.24: double the volume and we will continue with\n00:03:15.00: the recipe when this has happened ok I", metadata={})].
5. The dough is then separated into parts for making the pizza, with each part being about 40 centimeters in diameter [Document(page_content="00:10:58.21: we are going to get 4 b