CHEF ALBERT'S HOMEMADE PIZZA RECIPE
THE RECIPE HUNTERS
Meet Albert Massaad, a young chef and food enthusiast who spent a night with us in his home in Lebanon, showing us how to make his favorite homemade pizza recipe. I have my own wood-fired pizza oven. I used to wake up 4 am and make pizza to sell at school. I would make 20 pizzas and sell them in my classroom. I would sell it for 5,000 lira and I made 200 lira in one week. I even sold a pizza to my school supervisor.
I want to be a chef because it is my passion and a grew up with this and I love sharing food, I love to create and I love to eat. I am now studying the culinary arts at Institut Paul Bocuse in France.
Prep time: 1 hr + ~ 6 hrs rise for dough
Makes 4 medium sized pizzas
Mix, then knead ingredients together, except for .25 cups of all purpose flour. After the dough begins to form, add the .25 cups of flour little by little until the dough can pull away from your hands without sticking. Then place the dough in a bowl coated with olive oil, cover it, and leave it in a dry dark place to let rise for at least 6 hours.
Once the dough has risen, preheat the oven to 220°C (430° F). Next break the dough into 4 partitions. Knead each partition until they feel elastic. Made with Love Tip: If the dough is sticking to your hands then sprinkle the dough with a little flour and knead the flour into the rest of the dough. Using a rolling pin, roll each partition out into a flat disc. Made with Love Tip: If the dough sticks to the rolling pin, powder the dough with flour. Add your toppings and cook the pizza at 220 for 7 minutes or until the color under the pizza is brownish or the cheese has melted and begins to turn a golden-brown color.
3.25 cups all purpose flour
1 cup cake flour
Add one teaspoon of dry-active yeast
Pinch of salt
1.25 cups water (room temp.)
RECIPE BY PHOTOS
Albert's Homeade Pizza Recipe
Captured by The Recipe Hunters: Leila Elamine & Anthony Morano
Recorded by The Recipe Hunters:
Leila Elamine & Anthony Morano