字幕表 動画を再生する 英語字幕をプリント Hi I'm Antonio Carluccio and you're in my house in London and I am going to show you how to make an alternative pizza, a fried one. Fried pizza, I know everybody knows the baked pizza but this is quite something. It's quick and nice. So let's start by making the dough. Generally in cooking I am quite adlib but in certain things, like making dough and pastry and so on, you need to sort of almost precise things. So here I have 250g of flour, I put it in the bowl, then a pinch of salt. We need 10g of yeast, which I regenerate with water, and that's enough. I add it to the flour and now you mix it, flour together with the water to obtain dough which has to raise. This is the dough you can see. So we add a little bit more flour to make a lovely ball to raise. You just take a little bit of flour, you do it like this and you make a lovely ball like this that you put there and you cover with a cloth and you put it in a warm place to raise for one hour. So we have the time now to do the sauce. And we start with garlic, sort of squash like this, yes! And put in a pan here with olive oil, the garlic which I wait to fry a little bit, let's stir a little bit of this one here round. Now we reduce the flame because otherwise it phuuuu and we put the chopped tomatoes in it. Sounds to my ears! Wonderful. And to this we add some salt and a little bit of basil. This is a real Neapolitan sauce because if you, on the side you cook a little bit of spaghetti and you put this one, it's just enough. It's wonderful. So the sauce is now almost perfect. Doesn't need to cook too long, I like the freshness of tomatoes somehow. So I put it now on the side because now we are going to take the raised dough to make the pizza. So now, first of all I have to put the oil in the pan because it has to be quite hot. And it is olive oil mixed with a bit of seed oil; this is sunflower oil I believe. So to have enough temperature but not burning, the good olive oil that's what we need. And I take a little bit of flour, flour, flour, flour. so then the cut a little bit of the dough here. You cut half of it, take a little bit of this, wonderful. So you punch it and you take away a bit of the air because with the heat will grow again. The dough is lovely, elastic and that's what it be. So we don't want holes in the pizza. Quickly repaired. Yeah, that it is. And so now, yeah. So to check if the oil is hot you put just a little bit of dough there and you see it started, yes, to fry so it's good. Now we put this into the oil and away from you because if you put it towards you it may splash and you may burn yourself. The sauce is bubbling away here very nicely. So now the pizza is building a crust on one side and I'm waiting because I want to turn it on the other side. But in this case, look this one, so we put it this side now we make it even browner on the other side and then it's crispy and nice. It's just a wonderful thing. Cooking for somebody else and sharing with somebody else is an act of love. This I learnt it for a long, long time. Yes that's done practically. You see how wonderful and crispy? We put a little bit of the sauce. Fantastico. And now the pièce de résistance, mozzarella. Which I put it here. You can put any; parmesan or whatever. Basil, fresh basil. And this is Antonio's pizza with fresh mozzarella. I like this one quite a lot.