Can Aziz Ansari Make The Perfect Pizza Dough? (With Help, of Course)
Pizza royalty Chris Bianco lends a hand
BY sarah rense | Aug 22, 2017 | Opinion
Aziz Ansari learned how to make pasta for Season Two of Master of None in a tiny Italian pasta shop, the same shop the show was shot in, which is about as authentic as you can get. For an encore, he just learned how to make the perfect pizza dough from Chris Bianco, the best pizzaiolo in America and the first to win a James Beard Award for his craft—a real master.
The secret to perfect pizza dough, Bianco told Ansari for a mini cooking show segment on Jimmy Kimmel, is to let the flour and the water "proof" right after combining them and before you knead the mixture.
"If you kind of let this just stay and just chill out, and come together, and let the absorption happen, I just find that it leads to a better, more balanced dough, better structure, and just be easier for you to work with," Bianco said.
In other words, give the dough 20 minutes to sit and settle before moving onto the next step. Same goes for the yeast and water.
The next step is kneading the dough, which requires another bit of Bianco's expert wisdom: No matter what instructions say about timing, you have to know what the dough should feel like it after it's kneaded. For example, the dough started as "wet" and "tacky," Bianco said. After roughly eight minutes of kneading, it was firm and impressionable. Ansari helpfully described it as what a fake breast might feel like: "I don't mean it feels like a fake breast, like hard and weird. It feels like what you imagine like those implants feel like," he said. Sure, why not?
Then, let the dough sit for a day, divide it into smaller segments, make your crusts, and top with pizza sauce. Check out the video for more exact instructions. Or, even better, Bianco's new, highly anticipated (and long-awaited) book, Bianco: Pizza, Pasta, and Other Food I Like. Bonus points if you can fire it without charring the crust.
From: Esquire US