Debbie Gerber’s travel log of Florence Italy shows how to make Homemade Margarita Pizza and BBQ chicken Pizza. This is part one of two. It is fun to learn to make the foods that you enjoy on your travels around the world.

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Video Script

Couple Vacations; Italy Margarita Pizza Part 1; Boomer & Senior Travel TV #3; by Debbie Gerber

Short Time Code for Description:

00:17  Introduction

00:55  Adding ingredients

03:23  How to get yeast to double

06:36  Mixing dough

08:18  Kneading dough by hand

10:20  raising dough

 

Script in paragraph form:

Welcome to Scatter Travel, I’m Debbie Gerber. Today we’re going to talk about making Margarita Pizzas. I learned to love Margarita Pizza in Italy. I love to come home and cook what I enjoyed eating in another country. Today it’s Margarita Pizza. I am going to make some Margarita Pizza.

I came home and on the GianniNorthBeach’s Youtube video I found a recipe for that was very close to what we had in Italy. I made some pizza using his video as a guide. Now I am going to do it in a similar way but with a few different ingredients. It’s just a little bit different.

I am going to take 3 1/2 Cups of flour and a cup of Spelt Flour. I will need a 1/2 a cup of flour that I will use to get the yeast going.

I am going to need some very warm water just beyond temperature you’d fix a baby bottle. I stick my wrist under the water and get a temperature of about just a little warmer than a baby bottle. You don’t want it too warm or it will ruin the yeast.

Add 2 1/2 teaspoons of yeast to the warm water. Two and a half tsps of yeast is just about exactly what 1 packet of yeast would be. You could use 1 pkt of yeast instead.

You want to blend this up really good. Get this blended into the water. Let it dissolve it.  That’s done. That’s 1 cup of warm water, 2 1/2 tsp. of yeast and a 1/2 of a cup of flour. The flour will make the yeast double really quickly.

Then the yeast mixture needs to be put in a nice warm place after it is mixed up. I use a wire whisk to get it done easier and faster.

OK, I have it all mixed in together. I am going to put it into a plastic container.  Just because I can cover it and keep it warm.  I am putting it in a left over plastic sour cream container. I am going to put it someplace warm for about 30 minutes. I am going to put over where it is warm in the room.

I will let it sit for 30 minutes. Then come back and it should be doubled in size. Fluffy and think. We are going to wait for that. While we do that we also need a 1/2 teaspoon of salt added to the flour. I am not an exact measurer, so there we go. That’s about that. Then I am going to mix that into the flour so we are ready to go when I come back with the yeast. So it will take about 30 minutes for the yeast to double Then we will come back and put this together.

Alright, time to take a look at the yeast.  The yeast has doubled and see it’s got all the bubbles in it. Our yeast has doubled. It has been about 30 minutes. It’s ready to go.

So, I am going to take our flour and salt mixture that we did earlier where I used Spelt Flour that is supposed to be really good for you.

Make a kind of dent in the flour then pour in the yeast. We can add a quarter cup of warm water to this. I am putting about a 1/4 cup of warm water in. I do need a little more moisture than I had. You could use some dough hooks you could put it in a bread mixer for now I am just having fun doing all this by hand. A little bit more water; a little at a time. Get it mixed in. A little bit more water. I added the 1/4 cup of water a little at a time so it doesn’t get too sticky.

There it is starting to go together. Oops…[laughing] [spoon breaks] Mix with something a little stronger next time, huh? It’s starting to go together now. I think we’re about to use hands now. When it starts to go together you start mixing with your hands. So you don’t get it too moist a little bit more. So it did take about the 1/4 Cup of water. Maybe a little bit more.

Take it out of the bowl and start kneading it as soon as you’ve got it to go together. It’s just a itty bit stick to my fingers but not bad. Just so it doesn’t stick to the marble or your counter top. You just need to knead it. You’re going to knead this for a while probably about five, four or five minute’s maybe until it feels nice and smooth.

Notice I just kind of turn it using the heels of my hand to push. I just kind of go in a rocking motion, forward … and pull it back. Push it forward, turn it over. Continually work that dough. It’s important to really knead it well. OK, when you think that you have it all smooth and all the ingredients are mixed really all nice and smooth.

Umm, I am just going to put into kind of a like a little ball a little long ball. Now stick it in a bowl and cover it and let it sit until it doubles in size. Then we will be ready for the stretching and putting it onto the pizza stone.

Just stick it right back into the bowl that you had it in when you made it. We want to cover that probably with some plastic wrap because it will keep the heat in.

You might want to just give it a little dusting of flour. So that as it expands and get larger. It doesn’t stick to the plastic wrap. I usually also cover it with a cloth to keep the heat in there. Stick it in a warm place for umm I am going to guess for about 30 minutes but I’ll let you know but it needs to double in size.

Ok, I am now heating my oven up to as hot as it goes, which is 550 degrees. So we are about ready. The dough has now doubled in size. Nice rise of the dough. I had put it in a nice warm spot. I had it covered with the plastic. Even then it did stick a little bit but if I hadn’t of put the flour over the top of it we would have had a mess.

Then you can decide how big of pizzas. Usually this will make four pizzas. You have to decide how big of pizzas you want.

Please watch for the continuation of Margarita Pizza making on Margarita Pizza 2. It will continue this process until the very finished and yummy Pizza.

www.boomerandseniortravel.tv

 

 

Timed Script: Youtube

00:00:00.0,00:00:07.333

[music]

00:00:07.333,00:00:10.800

Welcome to Scatter Travel, I’m Debbie Gerber

00:00:11.467,00:00:12.600

Today we’re going to talk about making

00:00:12.6,00:00:14.333

Margarita Pizzas.

00:00:14.333,00:00:17.267

I learned to love Margarita Pizza in Italy.

00:00:17.267,00:00:19.333

I love to come home and cook what I

00:00:19.333,00:00:20.933

enjoyed eating in another country.

00:00:20.933,00:00:23.667

Today it’s Margarita Pizza.

00:00:23.667,00:00:27.733

I am going to make some Margarita Pizza.

00:00:27.733,00:00:30.467

Margarita Pizza is what we ate in Italy.

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I came home and GianniNorthBeach

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Youtube video I found a recipe for

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that was very close to what we had

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in Italy.

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I made some pizza off of his video

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Now I am going to do it

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in a similar way but

00:00:48.867,00:00:51.933

with a few different ingredients.

00:00:51.933,00:00:53.533

It’s just a little bit different.

00:00:53.533,00:00:55.467

I am going to take

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3 1/2 Cups of flour

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and a cup of Spelt Flour

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I am using a 1/2 cup measuring cup.

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going back and forth getting an equal

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going back and forth getting an equal

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There’s two cups.

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That leave a 1/2 a cup of flour

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that I am going to use to

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to get the yeast going.

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I am going to need some very warm water

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just beyond temperature you’d fix a baby bottle

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I stick my wrist under the water

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and get a temperature of about

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just a little warmer than  a baby bottle

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You don’t want it too warm

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or it will ruin the yeast.

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Add 2 1/2 teaspoons of yeast

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to the warm water. 1,2…

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I am missing my 1/2 tsp so 2  quarters.

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2 1/2 tsp of yeast is just

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about exactly what 1 packet of yeast

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would be. You could use 1 pkt of yeast instead.

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You want to blend this up really good.

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Get this blended into the water.

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Let it dissolve it.

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I am kind of a scatter brained cook

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I like to just do it as I go.

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sometimes I don’t do everything just

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in order just like I still need to add the salt

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in the flour and I haven’t done that yet

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but right now I thought I’d get the yeast

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going because the yeast will take a little while.

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That’s done. That’s 1 cup of warm water

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2 1/2 tsp. of yeast

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and a 1/2 of a cup of flour.

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The flour will make the yeast double

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really quickly.

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We are going to put it in a nice warm place

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after we get it mixed up.

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after we get it mixed up.

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after we get it mixed up.

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[stirring]

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I use a wire whisk to get it better and easier

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and faster. [stirring] OK,

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I have it all mixed in together.

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I am going to put it into a

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plastic container.

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Just because I can cover it

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and keep it warm.

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and keep it warm.

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I am putting it in a left over plastic

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sour cream container.

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I am going to put it someplace warm.

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for about 30 minutes.

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I am going to put over where

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where it is warm in the room.

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I will let it sit for 30 minutes. Then come

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back and it should be doubled in size.

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Fluffy and think.

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We are going to wait for that.

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While we do that

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we also need a 1/2 teaspoon

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of salt. I am not an exact

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measurer, so there we go.

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That’s about that.

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Then I am going to mix that into

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the flour so we are ready to go.

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When I come back with the yeast.

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So it will take about 30 minutes

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for the yeast to double

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Then we will come back and put this together.

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Alright, time to take a look

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at the yeast.

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See the yeast has doubled and

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see it’s got all the bubbles in it.

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See all the bubbles in it?

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Our yeast has doubled. It has been

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about 30 minutes. It’s ready to go.

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So, I am going to take our flour

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and salt mixture that we did earlier

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where I used half Spelt Flour

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that is supposed to be really good

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for you. Then the other

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1/2 was the unbleached white flour.

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Make a kind of dent in the flour then

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pour in the yeast

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[Stirring] We can add a quarter

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cup of warm water to this

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I am putting about a 1/4 cup of warm water in.

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I do need a little more moisture than I had.

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[mixing]

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You could use some dough hooks

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you could put it in a bread mixer

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for now I am just having fun doing

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all this by hand.

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 a little bit more water.

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a little at a time

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get it mixed in. A little bit more water.

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I add the 1/4 cup of water a little at a time

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so it doesn’t get too sticky.

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There it is starting to go together.

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Oops…[laughing]

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[spoon breaks] Mix with something a little

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stronger next time, huh?

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[feeling the dough] It’s starting to go

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together now. I think we’re about to use

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hands now. When it starts to go together

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you start mixing with your hands.

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So you don’t get it too moist

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a little bit more.

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so it did take about the 1/4 Cup of water.

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Maybe a little bit more.

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take it out of the bowl and start kneading it

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as soon as you’ve go it to go together.

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it’s just a itty bit stick to my fingers

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but not bad. Just so it doesn’t stick to the marble.

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or your counter top.

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You just need to knead it.

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You’re going to knead this for a while

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probably about five

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four or five minutes maybe.

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Until it feels nice and smooth.

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Notice I just kind of turn it

00:09:11.867,00:09:15.60

using the heels of my hand

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to push. I just kind of go in a rocking motion.

00:09:20.4,00:09:25.07

forward … and pull it back.

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Push it forward, turn it over

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Continually work that dough.

00:09:33.6,00:09:43.47

It’s important to really knead it well.

00:09:43.467,00:09:54.27

OK, when you think that you have

00:09:54.267,00:09:56.33

it all smooth and

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all the ingredients are mixed

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really all nice and smooth.

00:10:01.2,00:10:06.0

umm I am just going to put into kind of a

00:10:06.0,00:10:10.87

like a little ball.

00:10:10.867,00:10:15.67

a little long ball. Now stick it in a bowl.

00:10:15.667,00:10:20.60

and cover it and let it sit

00:10:20.6,00:10:22.33

until it doubles in size.

00:10:22.333,00:10:25.73

Then we will be ready for the stretching and

00:10:25.733,00:10:33.27

putting it onto the pizza stone.

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Just stick it right

00:10:38.733,00:10:39.69

back into the bowl

00:10:39.687,00:10:41.40

that you had it in.

00:10:41.405,00:10:43.20

when you made it and

00:10:43.2,00:10:46.6

We want to cover that

00:10:46.6,00:10:50.0

probably with some plastic wrap.

00:10:50.0,00:10:51.53

because it will keep the heat in.

00:10:51.533,00:10:57.93

You might want to

00:10:57.933,00:11:02.13

just give it a little dusting of flour.

00:11:02.133,00:11:08.73

So that as it expands and get larger

00:11:08.733,00:11:12.27

It doesn’t stick to the plastic wrap.

00:11:12.267,00:11:15.93

I usually also cover it with a cloth

00:11:15.933,00:11:20.33

to keep the heat in there.

00:11:20.333,00:11:23.20

Stick it in a warm place for

00:11:23.2,00:11:26.93

umm I am going to guess for

00:11:26.933,00:11:30.00

about 30 minutes but I’ll let you know

00:11:30.0,00:11:32.07

but it needs to double in size.

00:11:32.067,00:11:44.93

[turning on the oven]

00:11:44.933,00:11:46.67

Ok, I am now heating my oven up

00:11:46.667,00:11:50.00

to as hot as it goes, which is 550 degrees

00:11:50.0,00:11:51.2

So we are about ready.

00:11:51.2,00:11:54.73

The dough has now doubled in size.

00:11:54.733,00:11:58.53

Nice rise of the dough.

00:11:58.533,00:12:00.21

I had put it in a nice warm spot.

00:12:00.213,00:12:02.87

I had it covered with the plastic.

00:12:02.867,00:12:06.53

Even then it did stick a little bit

00:12:06.533,00:12:09.20

but if I hadn’t of put the flour over the top of it

00:12:09.2,00:12:10.52

we would have had a mess.

00:12:10.523,00:12:13.93

Then you can decide how big

00:12:13.933,00:12:16.40

of pizzas. Usually this will make four pizzas.

00:12:16.4,00:12:21.33

You have to decide how big of pizzas you want.

00:12:21.333,00:12:24.73

Please watch the continuation of

00:12:24.733,00:12:25.93

Margarita Pizza making

00:12:25.933,00:12:27.73

on Margarita Pizza 2

00:12:27.733,00:12:30.60

Look for that video. It will

00:12:30.6,00:12:32.47

continue this process until

00:12:32.467,00:12:34.07

the very finished and yummy

00:12:34.067,00:12:35.27

Pizza

00:12:35.267,00:12:45.47

[music]www.boomerandseniortravel.tv