Bad Sunday evening bye bye! We found the parade, the canap'event live. You couldn't watch the live Sunday night? 🍕 Is it true? 😱 No problem you can watch it in streaming here with all the highlights, Mamma's good tips and the details of the recipe 😉

But first, who's Francesco aka Franz Pizza on Instagram? He is an engineer and Pizza Blogger, born in Naples 🇮🇹🇱🇺, who gives workshops to learn how to make pizza and sourdough bread in Differdange. The goal is simple for this ex-pizzaïolo: to share his great recipes coming straight from the cradle of Pizza ... Napoli of course!

And our super guest star of the evening:

Lucie (@silicone_carne), a super user and fan that we wanted to thank for following us to our bunkers, and who always share her trips on Instagram and share stories of the good plans she discovered with Supermiro. 

The best moments to watch and watch again:

• 1'30": the chef's presentation 👨‍🍳
• 3'30": top start of the great recipe: we check the ingredients, who has the best flour?
• 6’32": Franz, here's the voice! ☎️
• 9'15": the madness concentration of superPauline
• 7'45": Franz, are you there? eLfy shows you all his pizza equipment 
• 12'30": superMathilde drools on pizzas from her bunker
• 15'41": it's sexy like the pottery class in Ghost with Patrick (remember?)
• 20'43": eLfy made a slime... 
• 24’00": Pizza dough test passed... if it doesn't stick to the ceiling, it's good! Oh, damn it...
• 29'37": eLfy's chopper tutorial... 
• 30'04": we make nice little balls
• 32'02'': Chloé looks like Mila Kunis and we're just realizing it now! 😱
• 37'05": Franz returns from fishing for anchovies 🐟
• 39'56": the magnificent goat 🐐of the Happy Team
• 46'30": the art of rolling out the dough 
• 54'53": Franz, are you selling your balls?
• 55'05": eLfy's superTips for Charlotte
• 1'02'35'': it's crunchy!
• 1'06'0": we have to dega...what Lucie? 
• 1'0700'' : the last word

THE INGREDIENTS: 

For 4 pizzas:

• 640g of white flour with at least 11g of protein
• 380ml of water
• 5g fresh yeast
• oil
• 20g of salt

THE STEPS: 

1. Preparation of the dough: put the flour in a salad bowl. In a measuring bowl, melt the yeast in the water without leaving any residue at the bottom. Then half of the water is poured into the flour and mixed with a spoon. As soon as we see that the water is absorbed by the flour, we add more water, until there is no more water. You end up kneading by hand. We cover the dough with a charlotte and, HOP, we let it rest for 3 to 4 hours (it has to double in volume).

2. We make small balls: to do this cut the dough into 4 equal parts, and make small balls (see the technique at 30'04''). Then we let it cool in a well-closed box (out of the fridge) for 1h30-2h (the ball must double in volume).

3. We spread out the dough: it's art, come and see the technique at 45'20''.

MAMMA'S SUPER TIPS

• 3g of dry yeast = 1g of fresh yeast (roughly divide by 3)
• Knead the dough with 1 hand: 1 clean hand, 1 hand that sticks 
• To cover the dough nothing beats a charlotte (the one Chouchou bought to take her shower)
• If the dough sticks to the ceiling, it's not good
• After baking, the dough should be all fluffy
• We "roll" the dough as if we were driving...

Many thanks to our great sponsor of the evening, Orange 🧡, who helps us support local talent and introduce them to you from your couch' or, in this case, in front of your ovens 😉