How to Make Pizza

How to Make Pizza

Pizza - How to Make Dough By Hand Part One

Pizza - How to Make Dough By Hand Part One

Pizza - How to Make Dough by Hand Part Two

Pizza - How to Make Dough by Hand Part Two

Pizza - How to Make Wheat Dough with a Mixer

Pizza - How to Make Wheat Dough with a Mixer

Pizza - How to Make Tomato Sauce

Pizza - How to Make Tomato Sauce

Pizza - How to Make Sauce with Canned Tomatoes

Pizza - How to Make Sauce with Canned Tomatoes

Pizza - How to Shape Dough for the Second Rise

Pizza - How to Shape Dough for the Second Rise

Pizza - How to Shape Dough into a Pizza by Hand

Pizza - How to Shape Dough into a Pizza by Hand

Pizza - How to Shape Dough into a Pizza with a Rolling Pin

Pizza - How to Shape Dough into a Pizza with a Rolling Pin

Pizza - How to Shape Dough Into Pizza by Tossing it in the Air

Pizza - How to Shape Dough Into Pizza by Tossing it in the Air

Pizza Toppings

Pizza Toppings

Margherita Pizza

Margherita Pizza

Vegetable Pizza

Vegetable Pizza

Meat Lover's Pizza

Meat Lover's Pizza

Pizza without Tomato Sauce

Pizza without Tomato Sauce

Pizza - How to Achieve a Wood Burning Oven Effect at Home

Pizza - How to Achieve a Wood Burning Oven Effect at Home

How to Plate Pizza

How to Plate Pizza

How To Make A Pizza

How To Make A Pizza

How to Plate Pizza

How to Plate Pizza

Pizza - How to Achieve a Wood Burning Oven Effect at Home

Pizza - How to Achieve a Wood Burning Oven Effect at Home

Pizza without Tomato Sauce

Pizza without Tomato Sauce

Meat Lover's Pizza

Meat Lover's Pizza

Vegetable Pizza

Vegetable Pizza

Margherita Pizza

Margherita Pizza

Pizza Toppings

Pizza Toppings

Pizza - How to Shape Dough Into Pizza by Tossing it in the Air

Pizza - How to Shape Dough Into Pizza by Tossing it in the Air

Pizza - How to Shape Dough into a Pizza with a Rolling Pin

Pizza - How to Shape Dough into a Pizza with a Rolling Pin

Pizza - How to Shape Dough into a Pizza by Hand

Pizza - How to Shape Dough into a Pizza by Hand

Pizza - How to Shape Dough for the Second Rise

Pizza - How to Shape Dough for the Second Rise

Pizza - How to Make Sauce with Canned Tomatoes

Pizza - How to Make Sauce with Canned Tomatoes

Pizza - How to Make Tomato Sauce

Pizza - How to Make Tomato Sauce

Pizza - How to Make Wheat Dough with a Mixer

Pizza - How to Make Wheat Dough with a Mixer

Pizza - How to Make Dough by Hand Part Two

Pizza - How to Make Dough by Hand Part Two

Pizza - How to Make Dough By Hand Part One

Pizza - How to Make Dough By Hand Part One

How to Make Pizza

How to Make Pizza

Pregame Like a Pro With the Ultimate Tailgating Menu

Pregame Like a Pro With the Ultimate Tailgating Menu

Seasonal Beers and Special Releases

Seasonal Beers and Special Releases

Wine Styles: New World vs. Old World

Wine Styles: New World vs. Old World

Guide to Floribbean Food in Miami

Guide to Floribbean Food in Miami

Traditional Pumpkin Pie

Traditional Pumpkin Pie

Easy Lasagna Recipe

Easy Lasagna Recipe

Grilled Rueben Sandwich

Grilled Rueben Sandwich

How To Make Herb Marinated Chicken

How To Make Herb Marinated Chicken

How To Make Herb Mayonnaise

How To Make Herb Mayonnaise

Thanksgiving Apples

Thanksgiving Apples

New Year's Apples

New Year's Apples

Hanukkah Apples

Hanukkah Apples

View more ...

Ruth Gresser

Pizzeria Paradiso Georgetown

www.eatyourpizza.com  

Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.

Pizza - How to Shape Dough for the Second Rise

Pizza expert Ruth Gresser demonstrates how to shape pizza dough for the second rise.

This video: 93,534 views
This expert: 1,793,384 views

Print

Pizza - How to Shape Dough for the Second Rise

Ingredients

1 lb Flour
10 oz Water
1 tsp Yeast
1 tbsp Salt
1 tbsp Oil
3 tbsp Olive Oil
1 tbsp Garlic
1/2 tsp Oregano
5 Tomatoes
1 tsp Salt
1 tbsp Parsley

1 tsp Honey (optional)

Instructions

1. Dump the flour on the counter and create a well in the center. Pour in water that is 100 degrees F.


2. Sprinkle the yeast on top and mix the yeast into the water. Let it sit for a few minutes.


3. Add the oil and salt and mix them into the water and the yeast.


4. Gently mix the flour into the yeast mixture.


5. Start kneading the dough. Take a portion of the dough that's farthest away, and fold it over the front portion and then push away with the heel of your hand. Knead for about 10 minutes or until you have a nice smooth dough.


6. Put the dough to rise in a bowl, cover it with a little plastic or a tea towel and leave it out to rise. It will take about two to three hours or you can refrigerate the dough and let it go overnight.


7. When the dough has finished rising, put some flour down on the counter and take the dough out of the bowl. Knead the dough and then cut pieces of the pizza dough into even size pieces and shape it into balls.


8. Put the dough balls onto a floured flat surface, like a plate, and then cover it and let it rise for another hour or so.


9.  Flatten the dough and press all of the air out of the pizza and then take a rolling pin and roll it and turn it and roll it again until the dough is flattened.


10. For the tomato sauce, cook the oregano and the garlic for a minute. Dice five medium size peeled and seeded tomatoes. Add them to the pan and let the sauce cook for 5 minutes. Add the salt and parsley to finish the sauce.


11. Put the tomato sauce onto the pizza dough as well as any additional toppings.


12. Turn your oven to its highest setting and place the pizza on a pizza stone or preheated pan to simulate a wood-burning oven.
 

Print

Transcripts

Hi, I am Ruth Gresser from Pizzeria Paradiso, we're making pizza today. Right now we're going to shape the dough for the second rise. I have the two kinds of pizza dough that we have made earlier; I have a whole wheat dough, and a white flour dough. Now, this dough, it was made yesterday, and so it has been rising in the refrigerator overnight. Your dough might look a little bit different in the bowl than this, it should have a nice smooth surface on top, and it will double in bulk is that's when you know that it's time for shaping. So, I'm going to start with the white pizza dough. I'm going to put some flour down on the counter, and I am going to take the dough out of the bowl. Little pieces will attach to the side, so you can just pull them out as well. What you're going to do is just knead it a little bit to get some of the air out. Then you want to shape it into balls. You're going to be making a round pizza, so you want to start -- when you go to shape the round pizza, if you start with a ball, it's easier to make it into a round. So, what you're going to do is you're going to cut pieces of the pizza dough into about even size pieces. The recipe that I have given you, a pound of flour should make three individual sized pizzas, or two 12 inch pizzas, which should serve two. So, you take the dough, and you can -- there are several different ways to shape it. One is to just shape it in your hand, and what you do to shape it in your hand is you pull the dough away from you and squeeze it together at the bottom, and then turn it and squeeze it together at the bottom, and turn it and squeeze it together at the bottom. Then just pull the bottom around, shaping it with your other hand, and there you have a ball of pizza dough. So, you want to put that then onto a floured flat surface, like a plate, and then we will cover that and just let it to rise. The other way to do it is to take the pizza dough on a non-floured surface. You want a surface that the dough can actually grab a hold of, put it down on the counter, and hold your hands, sort of cup the dough with your hands, and move the dough on the surface, on the counter. You want a non-floured surface because you want the dough to sort of grab the counter a little bit. Then you just sort of shape it in the same way that you shaped it off of the counter. You're shaping it into a ball like that. Then squeeze the bottom together, and there you have it. The whole wheat dough, you're going to treat in the same manner. So, we're going to put it on the counter, and cut it into several pieces, and the same thing. We want to shape it on the counter itself, just start rolling the dough between your hands. Again, you will feel it, the dough is grabbing on the counter and forming a ball virtually on its own. Make sure it's squeezed together at the bottom, and there you go. Then we are going to take the pizza dough, and you want to make sure that you cover it, because you're now going to set it to rise again for another hour or so. If you are leaving it at room temperature, or if you are going to put it in the refrigerator, again, you can make it and put it overnight in the refrigerator so you have the dough ready to use the next day. Next we're going to actually shape the balls of pizza dough into a pizza.