How to Make Italian Pizza Margherita, Part 1

Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.

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How to Make Italian Pizza Margherita, Part 1

1. rumncokecanada: lol lana,new york has the best rat pizza. Your right on that one,It wasnt chicken lana.
2. codyghart22: why cant promoted video be good? or at least make me laugh?
3. Spy: check this out: EQUALEYES - A PHONY DREAM equaleyes . net
4. andreaaliasthemano: haahahahah honey ahahahahah Come in italy to eat pizza... Venite in italia a mangiarla... ciao a tutti from italy
5. Chenelle B: can't stop. I'm mary, i'm 15. i have long black hair, no nose, black eyes, and a white dress. if you don't send this to 5 comments in 5 minits i will come stand next to your bed with a knife and kill you. if you do i will come give you a prize on this server.
6. tutucox: LOL
7. Flirri: Good god, epicurious is the website connected with gourmet and bon appetit, why does this editor/host look like shes never made pizza dough, ever?
8. Plzd2meetu: cook the PUPPY up. puppy.
9. accountrandomico: honey?wtf is he doing?
10. Jonathan Kelly: Why is that chick in the video? she's a plonker!
11. Tenzin Namdhak: That's my culinary school teacher!!!!!
12. tonimuscella: Americans know how to do everything, but the pizza to Italians left Italy .... love italy
13. nina n.: HONEY?? honey for pizza?? omg you're crazy!!!! from naples !!!! Americans mangled your traditional recipes!
14. LoZampognaroContento: Ma impastar la pasta tu non sei capace?
15. azas1949: you shouldn't be messing with your hair and wearing jewelry when you are cooking. not very sanitary.
16. Sebastian Persini: damn i'm so hungry
17. Billyshakes18: Really the obvious mistakes have been pointed out. Here's my issue, using semolina flour as the only flour in your pizza dough is NOT Neapolitan. That is more common with a type of Sicillian style thin crust, as opposed to the thick crust most commonly found in the US. If you're trying to make a hard core, "traditional" Neapolitan crust, use "00" flour or doppio zero. No sugar or honey is added to the yeast, and you don't use warm water. Shockingly, they don't even allow olive oil in the dough
18. badjujuwan: WHAT THE HELL IS THIS GUY DOING WITH THAT MIXER??? KitchenAid mixers should not go past level 2 with the dough hook - you'll mess up your mixer.
19. chessdominos: Nah nah nah!
20. TheMrpalid: this chick is ugly
21. Angela cioccolata: PIZZA = NAPOLI ...questa ricetta è una chiavica ...poi uno che non sa impastare con le mani è grave ma quale scuola culinaria chist ven a rind e saittell e l'america ..munnezz ripeto munnezz ... ma poi il miele che cazzo c'entra ma chi ve l'ha detto ma pensate alle vostre tradizioni non rivinate le nostre .. poi il prezzemolo weeeeeee che schifezz...
22. muratt: mamma mia
23. Angela cioccolata: the culinary institute of munnezz !!! ma che schifo ...
24. badjujuwan: HAHA - she says "we're going to make it rise...DOUBLE IN HALF" @ 3:45
25. Reverend Al: Oh look! It's American suburban-style pizza!!!!
26. clearstatic: hahaha...no
27. GrizzlyRecoveryZone1: It's a pizza, alright. But NOT a Margherita!Not even close.

How to Make Italian Pizza Margherita, Part 1
28 Likes	28 Dislikes
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Entertainment	Upload TimePublished on 30 Oct 2008