In Julia's Kitchen With Master Chefs; #101; Roberto Donna

Why. Why. Why. Hello I'm Julia Child.

Welcome to my house into my kitchen and to another Helen merry adventure with one of America's master chefs dawn the chef owner of a Washington favorite Italian restaurant. This program made possible by Gallo Sonoma introducing a new premium Cabernet Sauvignon aged in hand crafted. Ghana Sonoma Cabernet Sauvignon. By Farberware. Creators a barber women many never stick stainless steel cookware. Durable. For the women let me never stick stainless steel cookware. By the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Burger However right now is Roberto just going to show us how to make the real pizza.

How do we. Ok To begin we have to the fact that the make out like a small staff like a fast b guy you know they were going to use Amazon My friend she's someone I'm sure if you don't find a place she has to use I will move the east. Where do we put in these mixed airball. And then we are going to head water there what has to be warmer. No what was used to what it is going to keep. They still get about a hundred. Yes and I know of a time and then I use my hand to make today no impact completely off course. But I repeat if you're sad anytime you can use I wouldn't spoil him. So he was your hand because the temperature of your bladder is going to kill the east. OK what you want to do with your finger. You want to make sure that your mouth old face she is thinking of the film from somewhere else all the song inside the water inside is water where we just saw that he said we have to put like approximately 12 ounces of flour. Then we take that out from the £2.

Oh oh ok. And there are always your hand you're going to make me making fun of a batter and yes might not dance you know. Then why do you think I pout. And you caught it and you put it in our one place and there is no wind. When you leave it there for at least half an hour OK. After half an hour they each come back to life. Yeah she's barring any W's voted you know about him. OK now we have to put the flour inside their starter. I what do I do I think I make a teaspoon of salt. Exactly a teaspoon. Yes but now it's exact. We want you to vary but yes. Well and then what you want to do with your hands you mix their salt inside the flour. And it isn't going to be in conflict with their. Homework. We just yes we do we're going to put their flour and side there. Is own bleached all blue Yes I'm bleach or papa's allowance and

then afterwards we don't want to add their water. Well why do I know what floor do you think you know inside here you know that two pound of flour two pounds of you know that well I know I'm going to wear that under the mixer. We're going to mix it. And we're going to check if the client did you know that water that I had to act on. OK. We say you know we did know you can have anything precise you know because the flower is always there and then that then you would last some warm water and that time that you have to mix it is the aquarium to change from the flour that you're using ok good. To know when the freezer when he spak to. Clean up the ball and there's nothing left inside.

We want to do we can to make sure I. Always do that before you remove it off. I told him about an hour with them next time. And then when we do we go I need to be on the table and I'd. Certainly say yes but it's very workable. And what I do I just think I need to be there and we just need it for another 30 second you know if you want to yes. So what do I do I need anybody's way you know. Then I turn away and I go ahead and eat it inside. What you do you just wrap all around inside. Then he will act. GROSS I'm going to turn you away. OK well we don't have. Any thing for the need to be applying a magic box at the door here. Corey wanted to be a flower again and we have a knife. I put it on the top of it or a generic you know

what I know anybody we did for good luck you know it's like when you give a benediction to the dog you know you because you need to go to a range and you always going to raise where you know then what we do at this point and this thing we call it the ball well we're back now and we're going to put in again in a warm place not here and the ventilation of it. We leave it there. Apache County for two hours. But it will change and time and again it will change again from where you are located if you are north of Santa or Charlotte you know because the temperature over there way that is going to be completed a different angle until it doubles of all yes the next thing is that we wanted our team bottoms and that's what happened. And then I was absolutely feels good. If this is done even though yes. And that's one of the things we're cooking you know you work with your hands and your senses because you feel there are a few become soft.

OK what do you want to do. We just. Need to be done now. And then we work it just right to be began to push our day here. I use my palms real meeting him. Oh yeah. OK now we need the life. What we do we cut in a size only eight ounces. Out. Now he's eight. And then what we know we have to form our small bowls in order to let them raise and I don't know. OK I give you one piece of a dollar to you in one piece and out to me where you do Rollie it out to your finger ladies and exactly stretch it was 14 and then you turn it. Yes I turn it on the other side you know we always put some flour on

there if you start to stick. Just passing in the family have been in a member always be there nicely from now on you have to be very gentle We don't know why is that. Because you don't want to push you know one board or the East you know oh I want to do is work and make their dog and I then would you do me any good folded you know and they're squeezing any to be and then you're on the other side. Yeah but keep these up you know people always there brown face and then states thing going and now you are you see when you start to do this I mean you know you don't want to you know then what are you doing. Although we're left there we were right on that side you see becomes around. And then when you can just an orderly OK now you have to let the reins until they doubled their size again.

If. You're pointing to a big gap between two hours or two hours and a half what you do is just quality we define our core we have how we've got our you know every Our home you can just maybe on the one time where you are ladies and you just call it. We've got our own ideas and make sure there is no hey I'm going to cry in and around the nation and I'm ready to ready to go. Good. OK now we need a race for two hours and we will be back. Well this is going to be a classic tomato sauce. Yes I actually do you have choice because I don't have to put in top of the piano. I guess my native tomato and I plant tomatoes again you know I think they have a much better flavor parfum than any fresh tomato you can find over here for now you know and what I do is very simple I open the can I put it in and what do I

do before I take all this cheese out my finger you know growing side and tomato the. Plum tomatoes and I remove all the seeds and then after what I need to do is to seize on that for me. And I see them then we've got a guy I think I can take one guy down and eat a bit. And I chop it. I thanked his and I said that I can't. No Golly no a pretty No no no don't use the guy like you know that guy got now that I've got enough and I have fresh bears are dying like to do just as I just like to turn it up you know in pieces and that's really helping. Yeah yeah it becomes and it keeps all the player you know okay here and they're going to put the.

Background paper Ok I put salt and I need it to be all white and this is the kind of foreign you're already very very good. Yeah. Danny going to be that you know of oil of course is very good. If you can find all he wanted his make with Italian or you know not always with the French style is very good friends of ours we are not I use a gun before I think that if I just kind of follow here why because it's Crash Bandicoot action. But you have to take it. Yeah yeah yeah yeah yeah yeah. Then what I do in my hand when I do I smash it into the little maid. If you don't want you to end use your fork and I like my hands and everything the French the best thing to do. Thanks very good and I think this match made you want to write that you want to taste

it. So I'll be very own you something but I don't look very good on the side. I go wash my hands. We have to do it all and stretch I've done I don't know anything and then I am going to find out I'm ok. Now we have some of the doors here. Look like hamburger but they're almost there. Well we do we want to we don't need to be a flower on the table. Then what do we do. Make sure your finger has flaring and bandage it already has tapped the padded down OK. Still yeah. Yes. And what do I do I always get side to share credit movement you know I don't like to stretch it out you know and when you do go on the site and you're doing just

to break under and you got back and they say and then my knees. OK I'm going to station open for you and you could be more. Right. It's start from here. Calm down. Poke poke poke poke poke poke poke poke. Okay now go back. Yes you see stretching around very good a little tired I mean they meet again. Yes. Well speciale terribly Welsh. Now that's pretty good. Now when you want to do taking your hand in what you can do a 90s slash and have it always remember that you have to do it. Always keep them there. Yes. Now no I want you to put the dog in this way or your hand. OK well then what do you do. We did and yeah you put on a debate and then you give it up then

someone will be able to do this. OK now we didn't pull down a little bit. Yes they did open up these are all practically I think so I didn't learn to do it and one moment is a very short don't make any any any color Yes a little twisted. Yes it is already Yes you got it you don't have any going for that you have you for us at all. Frank Yeah I think so they get rid of practice. That's luck but if you're trying to roll it into rolling pin it'll just toughen it won't it exactly if you go we don't know any opinions as we push it down it was all the guys back winning side to go you know. But now even the big picture really there for this are hundreds of people that they were likely to Oregon and get this. Pizza Express you know they take the dough and this officer yeah he's out of time. He'll build

up weather going on there. I don't know I never do that because the kind of shark that you can do in the 80s. Wow that's wonderful. Well that's entirely different than. Little thought and what happened we have a ship going here and there who got the end yes and we have you see the edges are marked much thicker than demean women you know. What we should do is to cut the beat on one thing and this is News this is important not just Manning and whatnot and I guess I don't live in Milwaukee he was you know I think what he wants to bako months of it up for me that he and I don't I personally don't do it because freshman sat and waited about a month that would be even in the eight hours I mean he's he's done. So you're better off with a fresh Wisconsin

all they hear yes you know yes anybody got that. And I discount more q. And don't pick something any traditional you know I like to make it on the chin I thought you know I don't like my money I don't like creation. Yeah it's nice to be creative you know I have nothing against you know my passion. That's quite a lot of now actually. I don't think it is and you would see once it's finished and we not be too much so it's just delicious. I don't put too much cheese and what do I do. I just go to the Pommies and she's wonderful. She Ok now it's time to go in there often. But before we're going to go around going to show you a small creek very nice beautiful a nice nice to look but there are very enough and the pizza will be very deep it will be very difficult for him to live inside an hour but then what we do.

You know we we convince people that we do it over they have things that we're doing over here. We do it IDs to make sure that they're very hard to get on. Yeah right around everything is very had already been here and he's not going to stick around you're gone and then you go on the story. And there is only YOU MAKE IT COMES OUT AND you keep it. OK beautiful and you move just to make sure that is the meat of it and we love. And we are going to wait so long for it to find me sometime maybe I would think from between 4 and 6 minute detail from you all and you know. OK the pizza is right I think. You have to be some admittedly very nice and by boarding. House you can see we are back to our paddle. They wear them prior to taking that is great because it is nice.

And here we have our feet so. Lovely and nice. I think we should just very simply go to your basic. And we take it out. And we put it just in demeanor. We like to taste one slice. I never know the whole feel for you have to be with trust. Yeah I mean nice when you hear the crackling. And here we have little to do and you see it is that's a sign of the dog was properly done because it keeps all the saws happy knowing that we fall downhill. Now sometimes Pizza Hut and I make them very thin then you can apply and then one to stand up by you but he's a very good sign because you know what. That's like. That's come out of one cheese.

A minute and you can still taste the race for mayor of the room it was you know that's why I got to give them a no I don't limit God never really wonderful cause. I never realized how important that was and how careful you have to be to make it. But Roberto what are you going to do with all the rest of the snow we have or we're going to make different kind of it's not that it's always just now and we don't talk I am surprised. Yes and you revise every sign I'm fine to prepare good and I think it's fine for the people to eat to have something different and we have that we want to do the same. I mean well now we are slightly nicer Yeah nor pushing down too much sideways you know trying to plan and don't fall in the temptation of using that. But owner OK.

For these Our passion is van park and we only do it we're going because we want these to pass. I mean are you kind of like you. Almost like a beat up right now. Well. WE DOING THESE way to people when I think people even decide on their signing the meter. Oh OK. I. Think. We have anything. I guess you know me you know. OK I think we want to going there on I don't. Wanna. Let them sort of out. Yeah I always find people and that is what. You see. Starting to buy when you see you see how funny you know.

You know I don't know you know get them all eyes you know they're not going to know all of them they're going to buy five times they're going to pair for the pot and something to be going on the other side. You see Japan for the past now. OK I think that yeah I would go. If you're making several of these you have to look at the store where you eat. Yes yes you have to make sure we clean wine and cook the second one way to before I mean it's limit it's not going to complete an even number of such perfect. Yeah it's going to be very nice. Now we can go to the table and we're going to prepare. What is this one going to be called. I call upon you know the pizza and I'm you know you know there is it's up and you know you're saying this may happen. You know these become for when you do this because the steam is going to come out the whole time burn your fingers covered away from you. Yes.

And he's very hot. Well let's again you want it to be. Oh yes you want to be hard. To see. Suddenly Yeah. You almost make me and I did this and we do we take some weeks later we do 90s with some Pampers. Do you know already boy. Oh yes. And I did a bit of a semi-clean again OK properties I've been in you know you can amuse and then we go out. We have some slice of what's not and I'm going to put it on the contrary. Yes.

Yes just look all that up you know you know what. And then we have a very nice good morning and then more of them OK. And we go ahead and I think of the two slices we caught up. Yes. Yeah. And water. And then you can bring in ideas to your guests or when you want to do if you have more and you want to start a different way when I was suggested to do is to. If you can pass me dad. If you. Think. Well you can know what I know he has the new plans for DS. And I sit down and read. And then use an icy crisp sun which you know. To put anything you want. Oh yeah and you see I'm I'm well you know that's nice and still warm. Yes. And you

know me then I think. Well having quite a bit of vinegar if you put it in another group. Do you need it because of the. Week. I think that mean it goes very well with the cheese and tomato there are yeah. Well thank you very much. Oh you're welcome my pleasure. I hope you enjoy the pizza. Well I certainly practice doing it. Yeah you need to have not backed into that you know it's not my Once you get it you haven't you know I mean that I got away. Detail the recipes are available with a printed transcript or video cassette copy of this program to order you may call 1 800 2 3 5 3000 or order by mail please request the program number on your screen. Funding for this program has been up. I did buy Farberware creators of Farberware millennium never stick stainless steel cookware for every chef Farberware millennia. Never stick stainless steel cookware.

And buy gallon Sonoma introducing a new round fermenting premium Sharda name from the newstand Julio Gallo Sonoma shard and hey by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Both enjoyed it and learned a great deal and so say thank you thank you very much and I was I want to walk in with you well. Thank you very much for I'm up there with you yeah ok. Let me. See if PBS. Complete recipes for all the dishes in this series and more are available in the book in Julia's Kitchen with Master Chefs by Julia Child. Call the number on your screen to

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