I'm Lisa, and welcome to my very tiny Brooklyn apartment in my very tiny Brooklyn kitchen.

我是麗莎，歡迎來到我的布魯克林小公寓 在我的布魯克林小廚房。

So today I am going to be calling Chef Michael, who is the chef and owner for Nino, a local pizza shop that I love going Thio.

所以，今天我要給大廚Michael打電話，他是Nino的主廚和老闆，這是一家我喜歡去Thio的在地披薩店。

Hey, Michael, how are you?

嘿，邁克爾，你怎麼樣？

Hello.

你好啊

Hello.

你好啊

So I sent you a big and prosciutto pizza.

所以我給你送了一大堆火腿和披薩。

It was women about most popular in the restaurant.

這是女人大約最受歡迎的餐廳。

And it's part of the third generation of 29.

而這是第三代29號的一部分。

So what it is, is what's it out?

所以，它是什麼，是什麼出來的？

Gorgon Zola.

戈爾貢-左拉。

When we baked bagels right onto the pizza with prosciutto on after it comes out of the oven way had a ruler, a little Parmesan cheese and extroverts.

當我們烘烤百吉餅上的比薩餅與薰火腿出爐後的方式有一個尺子，一點帕瑪森奶酪和外向型。

You know, are there any like tips that you have for me to make sure that the big and the Jews and all these different ingredients, and then on top of each other This way.

你知道，有沒有什麼像技巧 你有我，以確保大和猶太人 和所有這些不同的成分， 然後在彼此之上 這種方式。

When it comes out of the oven is multiple colors.

出爐後是多種顏色。

I don't have a wood burning oven.

我沒有燒木頭的爐子。

I assume you guys dio I forgot to send you over the withdrawal.

我想你們迪奧我忘了給你們發過來的提款。

So how are you gonna make this pizza?

那你打算怎麼做這個披薩？

I don't know, but I did go to culinary school for baking.

我不知道，但我確實上過烹飪學校做烘焙。

So I think I know that s I think I know the proportions for pizza.

所以我想我知道，我想我知道披薩的比例。

Go.

去吧

So I have got the goods.

所以我已經拿到了貨。

Prosciutto, super salty.

火腿，超鹹的。

The figs are sweet and caramelized.

無花果甜甜的，焦糖味十足。

And then theory Uggla on top gives it a spicy flavor.

然後理論烏格拉在上面，讓它有一種辣味。

I know that every like wood fired pizza you really want, like a good kind of sound crust and then the crispy edges.

我知道，每一個喜歡木頭燒製的比薩餅，你真的想，喜歡一種好的健全的外殼，然後脆的邊緣。

I don't know if that's possible.

我不知道這是否可能。

We will find out.

我們會發現。

Lovely bag of ingredients.

可愛的食材袋。

There are two things that have mozzarella, cheese, prosciutto.

有兩樣東西，有馬蘇裡拉奶酪、奶酪、薰火腿。

It's interesting to me.

我覺得很有趣

Michael assumed that I have Biggs and Gorgonzola and not prosciutto and nuts.

Michael以為我有Biggs和Gorgonzola，而不是薰火腿和堅果。

So I know the pizza is supposed to be a relatively sticky dough, so I'm gonna do a water percentage.

所以我知道披薩應該是一個比較粘稠的麵糰，所以我要做一個水的比例。

It's a little bit more than half to the amount of flour that I'm using.

比我用的麵粉量多了一半。

So to keep the math simple for myself because I'm terrible at math.

所以為了讓自己的數學簡單，因為我的數學很差。

I'm going to start out with 150 g of water and then kind of figure it out.

我打算先用150克的水，然後再種想辦法。

From there, I'm gonna add 5 g of yeast into kind of lukewarm like room temperature water and let it sit for a couple of minutes until it starts to bubble and look like it's working.

從那裡，我要添加5克酵母到那種溫熱的像室溫的水，讓它坐了幾分鐘，直到它開始冒泡，看起來像它的工作。

That's how you know that the yeast is alive, and then it's gonna like, do the thing, and when you let it rest, it'll rise.

這就是你怎麼知道 酵母是活的， 然後它會像，做的事情， 當你讓它休息，它會上升。

250 g of flour, about 10 g of olive oil.

麵粉250克，橄欖油約10克。

I'm just gonna stir it until I can figure out whether or not this is any kind of proper consistency.

我只是要去攪拌它，直到我可以弄清楚 這是否是任何類型的適當的一致性。

And it's not as dry as hell, So I'm gonna add 20 more grams of water.

而且還不至於太乾，所以我要再加20克水。

I'll add more olive oil.

我再加點橄欖油

That's actually not so.

其實不是這樣的。

I'm gonna flip this out on to the counter and give it a little need.

我要把這個翻到櫃檯上，給它一點需要。

Let's see where it's at when I push it.

看看我推的時候它在哪裡。

It's kind of coming back.

這是一種回來了。

That means that I've worked the gluten enough and it's probably good to sit.

這說明我已經把麵筋鍛鍊夠了，大概可以坐了。

I'm going thio shape it, which just basically means that I'm gonna roll it on the counter while tucking the outside in with my fingers.

我要把它塑形，這基本上意味著我要把它卷在櫃檯上，同時用手指把外面塞進去。

And then once the surface is nice and flat and then you just covered with the town, you let it sit until it has, I guess, doubled in size.

然後，一旦表面是不錯的，平坦的，然後你只是覆蓋著鎮，你讓它坐，直到它有，我想，加倍的大小。

And then we'll make a pizza.

然後我們會做一個披薩。

I've got the homemade mozzarella and prosciutto that Chef Michael sent me.

我拿到了Michael大廚寄給我的自制馬蘇裡拉奶酪和薰火腿。

I also have the blue cheese that I found in my fridge, which I'm hoping makes a good substitute for the Gorgonzola.

我還有我在冰箱裡找到的藍奶酪，我希望它能很好地替代戈爾貢佐拉奶酪。

And then the decorated Ramana, which I also found in my fridge, which were using instead of Parmesan because I grew up with Italian parents.

然後是裝飾好的拉瑪納，我也是在冰箱裡找到的，這些都是用帕瑪森代替的，因為我從小和意大利父母一起長大。

And Parmesan is not something that I buy whole grain wheat flour.

而帕瑪森不是我買全麥粉的東西。

And then thanks.

然後感謝。

Okay, So things are the second ingredient on Fig Newtons.

好吧，所以東西是無花果鈕釦的第二種成分。

So I'm hoping that they are very comparable trade out for riel figs.

所以我希望他們是非常可比的交易出瑞爾無花果。

I'm gonna hope that the inside of a fig Newton is something that will melt a little bit.

我希望無花果牛頓的內部是能融化一點的東西。

And maybe they'll become like a cool fund consistency, as opposed to this congealed blob that is on the inside of a fig newton.

也許他們會變得像一個很酷的基金一致性，而不是這種凝固的球體，是在一個無花果牛頓的內部。

I found £2 of my broiler joy or whatever is at the bottom of your oven.

我在你的烤箱底部找到了2英鎊的飼料雞歡樂或者其他什麼東西。

I'm gonna go with the rectangular one because I don't have, like, a wood fire oven or any real heat control because it's kind of a crappy Brooklyn oven.

我要去與長方形的 因為我沒有一樣，木火爐 或任何真正的熱量控制 因為它是一種蹩腳的布魯克林烤箱。

I wanna denser pan so that it holds a little bit better, and it conducts more heat from the bottom so hopefully it gets a crispier crust on the bottom.

我想讓平底鍋更密一點，這樣才能更好地保持，而且它能從底部傳導更多的熱量，所以希望能讓底部的餅皮更脆。

First, we're gonna also pizza with some olive oil.

首先，我們也要用橄欖油來做披薩。

I'm gonna brush it over the whole thing.

我要把它刷在整個事情上。

Then I'm going to throw some blocks of cheese is across it.

那我就把一些奶酪塊扔到對面去。

In truth, the oven cheese is melted.

事實上，烤箱的奶酪已經融化了。

I'm not mad at it.

我沒有生氣。

So now I'm gonna add on the prosciutto, the Parmesan and the questionable at best fig situation.

所以現在我要加上薰火腿、帕爾馬乾酪 和無花果的問題情況。

I'm gonna throw this back in the oven on the boiler settings.

我要把這個扔回爐子裡，在鍋爐的設置上。

According to Chuck Michael, that's the best way to get a crispy crust.

根據查克-邁克爾的說法，這是獲得脆皮的最好方法。

And to get it that char flavor.

而且要得到它的焦味。

So I didn't charge nearly as much as I wanted it to.

所以我收的錢沒有我想的那麼多。

The prosciutto is looking like it might end up kind of burnt.

薰火腿看起來像是要燒焦的樣子。

So chart chart, uh, should be Let me have one of these.

所以圖表圖，嗯，應該是讓我有一個這樣的。

While I am well aware that I am probably the only person trying to make a pizza at home.

雖然我很清楚，我可能是唯一一個試圖在家裡做披薩的人。

Willing Thio chart with a blowtorch.

願意Thio圖用噴燈。

I cannot recommend this method enough.

這個方法我怎麼推薦都不為過。

It is both cathartic and very fun.

它既是一種宣洩，又非常有趣。

Oh, arugula, arugula.

哦，芝麻菜，芝麻菜。

I'm just gonna kinda Sprinkle it on.

我只是要去有點灑上。

Go rogue weight, not a salad, so I'm gonna take them off.

去流氓體重，不是沙拉，所以我要把它們摘下來。

I'm pretty happy with how the crust turned out.

我很滿意麵皮的效果。

It's not quite a spin, a chef Michael's, but it's still thin enough, I think, to passes a thin crust pizza.

這不是一個旋轉，一個廚師邁克爾的， 但它仍然足夠薄，我想，通過一個薄皮比薩。

The prosciutto is well cooked, the cheeses all melty.

薰火腿熟透了，奶酪都融化了。

The one thing that I'm gonna go ahead and say does not work are the Fig Newtons, and it's like a little bit of lateness, but not nearly as much as you would want.

我要說的不行的就是無花果鈕釦，它就像有一點延遲，但沒有你想要的那麼多。

I made it, and so I'm going to eat it.

我做的，所以我要吃它。

Yeah, the figure has got tacky in the oven, so they are like a half melted hard candy.

是啊，人物在烤箱裡有了粘性，所以他們就像一個半融化的硬糖。

Turns out Big Newton's air not meant for pizza, but overall, it's not a bad pizza.

原來大牛頓的空氣並不是用來吃披薩的，但總體來說，它的披薩還不錯。

The blue choose definitely melts less than the Gorgonzola, and it's a sharper taste, and it doesn't melt as well with the other flavors as a Gorgonzola did.

藍選的融化程度肯定不如高根索拉，而且味道比較尖銳，與其他口味的融化程度也不如高根索拉。

It's not spot on, but It's definitely close.

雖然不是很準，但也差不多了。

But if you make this a home and you use Fig Newtons, you're not gonna like it.

但如果你把這裡當家，用無花果鈕釦，你就不會喜歡了。

Hello?

喂？

Hey, How are you?

嘿，你好嗎？

Good, good.

好，好。

So how Di Dio cut the ends off of the fig Newtons that I found in my cabinet?

那麼迪奧是如何把我在櫃子裡找到的無花果牛頓的兩端切掉的呢？

I'm gonna hope that the inside of a fig Newton is something that will like milk a little bit.

我希望無花果牛頓的裡面是會喜歡牛奶一點的東西。

You did about a 63% hydration, which was good.

你做了大約63%的補水，這很好。

You were a little high on the east.

你在東邊有點高。

Normally, you would do a 2% 3% and you were up in the much higher than that.

正常情況下，你會做一個2%3%，你是在比這個高得多的地方漲的。

Obviously, with 5% 10 g of oil, you at 4%.

很明顯，5％10克的油，你在4％。

You could have actually put it a little bit more oil in, but it looked good in your pan.

其實你可以多放一點油，但你的鍋裡看起來很好。

I have to say you put salt in it.

我不得不說你在裡面放了鹽。

I did.

我有

I put 3 g of salt, so I would have gone to 7 g of salt.

我放了3克鹽，那麼我就會去放7克鹽。

If I'm being perfectly honest.

如果我是完全誠實的。

I never measure assault, but I wrote down 3 g.

我從不測量攻擊，但我寫下了3克。

Okay, Like I was just raised to just be like then, like, throw it in, you know, be like Italian in you.

好吧，就像我只是提出要像 然後，喜歡，把它放在，你知道，是像意大利在你。

Yeah, you.

是的，你。

After you rolled it out and put in the pan and you let it proof up again.

你把它擀開後，放在鍋裡，你再讓它打樣起來。

No, I did not.

不，我沒有。

Okay, I would I would have proved it up again.

好吧，我會我會再證明一下。

You didn't have enough gluten development, so to get that gluten development odd.

你的麵筋發育不夠，所以要讓麵筋發育得很奇怪。

Oh, takes two days to make.

哦，需要兩天時間來做。

It's a slow, cold process.

這是一個緩慢而冷酷的過程。

Our yeast is much lower.

我們的酵母菌含量更低。

I mean, there's a term in baking called a gluten window.

我的意思是，烘焙界有一個術語叫麵筋窗口。

The blue cheese probably didn't melt.

藍奶酪可能沒有融化。

Didn't have the cream factor.

沒有奶油的因素。

The Fig Newtons.

無花果牛頓。

I think it was a stretch through the inside of a fig.

我想這是通過無花果內部的延伸。

Newton is kind of a fig, but it's, you know, what is the reality?

牛頓算是個無名小卒，但它，你知道，現實是什麼？

Is that so much sugar?

有這麼多糖嗎？

I would have put it under the broiler, so I tried to put it under the broiler, and before the pizza crust started, Thio darken it all.

我本想把它放在烤爐下烤，於是我試著把它放在烤爐下烤，還沒等披薩皮開始烤，Thio就把它全部烤黑了。

I noticed that the prosciutto looked like it was gonna burn, so I took it out before that happens, right?

我注意到薰火腿看起來像要燒焦了 所以我在燒焦之前把它拿出來了，對吧？

Everybody thinks pizza is pretty easy, but it's not as easy as it looks.

每個人都認為披薩很簡單，但它並不像看起來那麼簡單。

If you were to rate it, would you throw it out?

如果讓你給它打分，你會把它扔掉嗎？

Would you eat it at home, or would you serve it?

你會在家裡吃，還是會伺候？

Would you do at home.

你會在家裡做。

You try it?

你試過嗎？

Yeah, Absolutely.

是的，絕對的。

Once I peeled those figs off, it was it was not as good as yours.

我一剝開那些無花果，就發現它沒有你的好。

But it was sufficient.

但這已經足夠了。

How can people who love for Nino support you guys during Coben?

喜歡尼諾的人怎麼能在科本期間支持你們呢？

So we treat.

所以我們對待。

We would appreciate it once we're open again.

一旦我們再次開放，我們將感激不盡。

You come on back, we'll have a party.

你回來吧，我們會有一個黨。

We have a pizza party.

我們有一個比薩餅派對。