Hi, my name is Raimondo of the "Pizza a Metro" 
in Vico Equense near Napoli
and I'm going to show you one metre pizza 4 seasons (quattro stagioni)
In the first step, let's pour some water in the pasta-maker
then let's add some salt
the flour Molino Caputo
the orange one that is the right flour to make our pizza
our dough is made of  30% of water more than others, 
because our dough must be very soft
and malleable as our pizza is very long
We put our dough in the pasta maker for almost 20 minutes 
and we let it rest for 4 hours
After 4 hours we shape our dough into loaves 
then we cut them and we let them rest for 10/15 minutes, 
afterwards we roll out the pizza dough
Now, let's start to knead it
After one hour and half rest, let's start to make loaves of 750 gr each
one loaf is required to make a half meter length pizza
with those loaves rolled out we can make a pizza of half meter length
if we want to make a bigger pizza,
just put one loaf on top of the others in order to make, with 5 loaves, a pizza of maximum a couple of meters
to make one meter and half pizza, 
just take three loaves of 750 gr each, 
mix them and then roll the whole dough out
Now I'll show you how to roll it out
We have just rolled it out and 
we are going to make the "4 seasons" pizza
To make it, we have to divide  the dough in four different parts
then we put those dough small braids to separate the ingredients
in this way
Let's put some mozzarella to make pizza Margherita
then sausage, broccoli and provola cheese 
to make pizza "sausage and broccoli"
prickly lettuce dressed with capers, olives, salt and oil
and the last one with the smoked bacon and provola cheese
The baking of our pizzas is depending by their length
The half meter pizza must bake for 5/6 minutes
a bigger one between 7 and 10 minutes
This kind of pizza has baked for 10 minutes
