How to Plate Pizza

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  • gcarped Flag

    Nice Pizza!
    I really enjoyed your pizza vids... Thank you so much! I will use this soon. I love to cook. :) Gail

  • shylapraveen Flag

    pizza
    chef Ruth Gresser, thank you somuch for teaching us how to make pizza, i will try it today itself ur sooooooooo cute........

  • ayme Flag

    Luv it!
    I luv watching on how to do it, id probably make bussiness out of pizza...goodluck!

  • orchidz Flag

    wow!
    i had watched all your pizza videos.its very nice! i haven't cooked pizza but im goin to give it a try 'coz it seems so easy in your video tutorials. thanks for sharing them with us! ~orchidz

  • uobio Flag

    thanks a lot!!!
    I started making pizza at 14. I used to invite my classmates at home, they bring the movie and the soda and I make the pizza. thanks for bring to my memory those great times. i still use to make pizza for my familly but now I'll do it even more for you just boost my imagination! thanks for your professional advices! you're a great "pizzero" !

  • joanie Flag

    pzza crust and toppings
    very informative. Enjoyed it very much.

  • patelpakee Flag

    foodlover
    I really loved watching the detailed video and I am going to try it very soon. I am totally impressed by "Ruth Gresser" and would love to meet her personally.

  • llore85 Flag

    From France
    Hello Chef, Thanks for sharing. Realy interesting. In Europe such thick pies would not be tolerated specialy in the summer time. For an individual pizza we do not go more than 180g as dough weight. Looking for more videos. Keep cooking.

  • teck Flag


    i like ur way of presentation.excellent

  • teck Flag


    i like ur way of presentation.excellent

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.

How to Plate Pizza

This video will show how to plate pizza.

This series: 681,858 views

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How to Plate Pizza

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

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.
 

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Transcripts

Hi, I am Ruth Gresser from Pizzeria Paradiso, we have been making pizza today, and here is some of what we made and cooked. We have the cheese pizza, we have the pesto and potato pizza, we have the vegetable pizza, and this pizza is the Margherita pizza. I am going to put a little bit more Parmesan cheese on the potato pizza, since it has come out of the oven, just as a little garnish. I am going to put some olive oil on these pizzas just to give them a little extra burst of flavor. As I said earlier I am not going to put any more olive oil on the cheese pizza, as you can see there is enough fat in this cheese that it doesn't need any extra olive oil. I have two tools here; I have the pizza cutting wheel, and just a regular chefs knife, either one will work on the pizza. I am going to cut the four cheese pizza using the chef's knife. You put the chef's knife on one side of the pizza and just start cutting, hold it with the heel of one hand on the top of the knife and just cut down. As you can see I have left the pizza on the peel to cut it, so that when you then go to serve the pizza, you can take your plate and can just slide the pizza right off the peel. Now, the other tool I have here is the pizza cutting wheel, and thats used by making a swift motion through the pizza. So, you cut into one side of the crust, and then just roll the wheel, pushing down towards the pizza peel, and as you can see, it cuts right through the pizza. Again, you cut through one edge of the pie, and then roll the wheel and cut through the other. Again, you have it on a pizza peel, so you can just slide it right off. Now, this pie is the pizza that I made in a convection oven. As you can see, it looks a little bit different than the pie that was made in the wood burning stove. The crust is not quite as dark, and the cheese as you can see is more cooked than when its cooked in the wood oven. Thats because the heat is so much higher in the wood burning oven that the crust can cook and brown, because it just gets such a burst of heat when you put the pizza into the oven that is not there on the conventional oven, so the pizza needs to cook longer, and therefore the cheese will cook to this point, rather than to this point. So, there you have several different pizzas. I hope that this has sparked your imagination. I hope that you found it interesting. If you have any questions, you can email me at <a>info@eatyourpizza.com</a>, and in the meantime, have fun in the kitchen, and eat your pizza.

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