In der SWR Handwerkskunst Serie “Wie man Pizza macht” wird gezeigt, wie man eine perfekte Pizza von Grund auf zubereitet. Vom Teig kneten bis zum Belegen und Backen – jede wichtige Schritt wird ausführlich erklärt. Nicht nur Hobbyköche, sondern auch Passionierte Pizzaliebhaber können von dieser Serie lernen und ihre eigene besondere Pizza-Kreationen zaubern.

Wie man Pizza macht | SWR Handwerkskunst

The art of making pizza is no easy feat. It’s not just about putting ingredients on a dough and baking it. It’s about using the right ingredients, craftsmanship, and attention to detail. Francesco Ialazzo, the world champion pizza baker, understands this better than anyone else. For him, making pizza is not just a job, it’s a passion.

Ialazzo’s journey to becoming a world champion started when he was just eight years old. He trained with his uncle and grandfather in their pizzeria on Fridays and Saturdays after school. He can still remember his uncle putting a small ladder in front of the oven so he could turn the pizzas. As he grew older, he continued to work with his family after school, perfecting his craft.

To become a true pizzaiolo, Ialazzo went to Naples, Italy, where he trained for three years. There, he learned to make Neapolitan dough, which requires only four elements: flour, yeast, sea salt, and water. He uses flour directly imported from Italy, but also suggests using German 405 flour for German hobby bakers. The hydration of the dough, which is determined by the proportion of water in it, plays a vital role in how the pizza will turn out.

Ialazzo is meticulous when it comes to making dough, weighing every gram and drop. He leaves nothing to chance, and everything is calculated precisely. He uses fresh yeast, which is dissolved in water slowly. Salt is never added directly to yeast, as it impacts its function.

The dough must rest for 30 to 35 minutes at room temperature, covered with a damp cloth. It can then be portioned into balls, with each weigh 280 grams. They should be kept separate and allowed to rise for 6 to 8 hours before being processed.

Ialazzo’s pizza sauce is made from San Marzano tomatoes. They are oblong, sweet, and of high quality. He insists that the tomato sauce should never be pureed, but instead be chopped with hands. This way, the seeds are not broken down, and the tomato sauce won’t turn bitter. Only salt and basil go into the tomato sauce.

For a simple Neapolitan pizza, like margherita, the ingredients must be of the highest quality. Ialazzo insists on using good quality ingredients like buffalo mozzarella and fresh basil leaves to make the pizza truly scrumptious.

In conclusion, making pizza is an art that requires skill, precision, and passion. Like any craft, it demands attention to detail and the right ingredients to create a masterful dish. Francesco Ialazzo’s story is a testament to how dedication and hard work can lead to excellence in one’s craft.
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