00:00:06putting mine on you know I’m a chef I’ve
00:00:07been to Italy I admire and love what the
00:00:09Italians do I am now purposefully
00:00:11telling myself not to put too much on it
00:00:13and I think that’s what everyone has to
00:00:15do because we’re all a bit we get
00:00:16carried away so I reckon that this is
00:00:19just about good and you can this this
00:00:23copy Department you can eat this raw as
00:00:25well so you can you can do delicious
00:00:28salads and stuff with it pear rocket min
00:00:33lovely copper de Parma you know nice bit
00:00:36of dressing balsamic delicious right
00:00:38whatever there guys all I do now let’s
00:00:41talk about mozzarella I’ve got a regular
00:00:43mozzarella here now d buffalo you need
00:00:46in I always squeeze a little bit of that
00:00:49milk away because it makes it a bit
00:00:50soggy and then literally just tiny
00:00:52little you know tiny pieces of
00:00:56mozzarella all you need none of this you
00:00:59know big lumps of it just tiny again
00:01:01scattered okay so we’ve got mozzarella
00:01:04now I want to show you another thing
00:01:05scum off the cheese essentially a smoked
00:01:07mozzarella look at the colour of it so
00:01:09you know often what happens they might
00:01:12not tell you this but if they have any
00:01:13mozzarella that’s not the right shape or
00:01:15you know not quite up to call it they’ll
00:01:17smoke it all I haven’t sold you know
00:01:19feel like they’re making it fresh every
00:01:21day in there and sold it all smoked it
00:01:22smoking you know obviously helps to
00:01:27preserve it so they get longer shelf
00:01:28life and obviously gives a flavor and
00:01:31you know a little bit of smoky smoky
00:01:34amongst you know any better for grilling
00:01:37Jamie looks a bit thicker than the other
00:01:39yeah is what its drier because you sort
00:01:40of dehydrated it but you just get good
00:01:43flavor from it as well and you can add
00:01:45that to pastures raviolis you can make
00:01:48all sorts of wonderful things it’s
00:01:49basically a wonderful melting cheese but
00:01:51with a smoky taste which is great so
00:01:53look there’s my pizza I don’t want to
00:01:54put too much more on it
00:01:55Oh actually ha oh god how could I
00:02:00possibly forget the addiction to chili
00:02:03you can just slice it up grate it shave
00:02:06it
00:02:07I’m going to finely chop it
00:02:11now you can take the seed out if you
00:02:13want I’m leaving them in because you
00:02:14like I’ve got better things to worry
00:02:17about and the seeds obviously aren’t the
00:02:21nicer things to eat but they’re only
00:02:22little and okay let’s be like eating
00:02:24grape seeds really once you’ve done that
00:02:26just going to shake it up hopefully I’ll
00:02:32put enough flour underneath see let’s
00:02:38movie that’s what you want see that
00:02:40that’s what you want yeah
00:02:43now if you can’t do that at this point
00:02:46you’re screwed right if you get to this
00:02:48point and it won’t move frankly you can
00:02:53try and get it off but you’ll make a
00:02:54right pig’s ear of it you take this
00:02:56corner here and you put it over here and
00:02:58you make cows Oni that’s my advice so
00:03:00the fires hot right you’ve got to be
00:03:03vigilant right if it was a normal
00:03:05electric oven full whack I’ll put it at
00:03:07the bottom so it gets crispy on the base
00:03:10obviously here you know I’m putting it
00:03:12straight on to the rock if you’re doing
00:03:16it in a little normal electric oven
00:03:17that’s thick bit of granite you preheat
00:03:19it get it screaming hot for whack what
00:03:21I’m going to do is I’m just going to
00:03:23attempt to jiggle it about and then it
00:03:27will fall off the end yeah okay so the
00:03:39heat will immediately activate the yeast
00:03:41so it will present you know it will
00:03:43start making beautiful air bubbles the
00:03:46oil on the herbs will start to fry the
00:03:49pork will start to curl up and fry you
00:03:51know the new potatoes will start to warm
00:03:54up you know all right the stuff that’s
00:03:56going to happen in that oven it’s just
00:03:58do you know I mean right let’s got this
00:04:01rocket with lemon juice
00:04:03here it sounds a bit weird having rocket
00:04:08and lemon juice on your pizza but just
00:04:10keeps it edge yeah yeah yeah yeah yeah
00:04:15yeah yeah yeah yeah yeah yeah yeah look
00:04:17at that
00:04:20all right and then just a few bits of
00:04:24lovely just rocket who’s going to be
00:04:27brave and come fast
00:04:29always Georgie yeah it’s not quite crisp
00:04:33enough in the bottom where it’s all
00:04:35right it’s pretty much up to scratch
00:04:39come on crew this is so this is the time
00:04:42when you get to see the crew hello mate
00:04:45I’ll film you now I’ve got close up
00:04:52close up let’s go come on let’s go that
00:04:54close up but we always after corner
00:04:56enter no no sorry I’m focusing on off
00:04:58what are you doing it
00:05:01yeah can you have good cannot can you in
00:05:03the sound make some sound after this
”