Well guys, I made my first Pietro Barbagallo (I Carusi) pizza today.... delicious. I too wondered how much water he used in his recipe. After watching the video several times, I decided to just go for it. In Canada we use both Imperial and Metric so I converted the recipe to make it easy for me.
500 grams= 17 oz..( 4 oz of semolina and 13 oz all purpose flour.)
1/2 cup warm milk
3/4 cup water (this I figured out by trial and error)
1/4 tsp salt
1 tsp sugar
2 tsp olive oil
2 tsp yeast
Because I make a lot of bread I like to use my bread machine to knead the dough, then make everything by hand, yeah, I'm lazy too...
I started by adding the milk, then I mixed all the dry ingredients together and added them to the machine and last I added the olive oil. I started to add water to the mixture to get the right consistency, not too firm and not to watery. This was about 3/4 cup of water by the time I got it right. kneaded for 25 minutes.
I then put the dough in a bowl , covered and let it rest for 1 1/2 hrs till it doubled in size. I then divided it in two and let it rise another 20 minutes. (enough for two 12 inch pizzas)
The first pizza I rolled out really thin, then added tomato sauce, herbs, mozzarella cheese, pepperoni, green peppers and mushrooms and garlic...I preheated the oven to about 500F and used a pizza screen, cooked them for about 17 minutes.... this pizza was way better than my 2nd one that I made with a regular crust, even though the crust was crispy and really good, both my wife and I preferred the thin crust. Overall, I would give this recipe an 8 out of 10, very tasty and easy to make. We live in the country and nobody around here makes a decent pizza, the best place being 100 miles away in Toronto... with a little practice and refinement, with the flour mixture, I think I can get this right.