5 Pro Tips for Cooking Pizza in a Home Oven
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- čas přidán 30. 03. 2023
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Best way to cooking neapolitan pizza in home oven
i give you 5 best tips easy to understand and easy to remember
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what was your favorite tips of this home cooking pizza ?
Definitely putting the stone under the broiler. that seems so obvious in retrospect!
Tip #2 ingredients is my favorite. The moisture of mozzarellas would ruin the pizza soggy. Cut it and drain overnight. Also, maximum 7 min in the oven in Tip 4. But all the other tips are so good too! Thank you Vito all the tips!!!
Put the stone under the broiler is my favorite.
Stone under the broiler and the cheese
@vitolacopelli : The best tip for me and you can test it , before cooking in the home oven (250 ° C ), you cook the bottom in the pancake pan, when you see bubbles , put the tomato sauce and after go in the home oven and grill ! Its the best way for good bottom. ( for me)
Few additional tips:
* Use high hydration dough - 70-75%
* Use 00 flour - it really helps not tearing the dough when stretching it
* After pre-baking with tomato sauce brush the crust with water instead of oil
* Be quick with putting pizza back for the second baking not to lose to much moisture in the dough
* Mozzarella and other ingredients have to be room temp
* Don't use hot air circulation when baking the pizza (it will dry it out), use broiler setting. You can use hot air only for preheating the oven to get even heat in the oven faster
* Bake close to the heater - around one step lower, just not directly under
Have fun!
Water brush? Not oil? How’s this help?
Brushing the crust with water right before second turn in the oven will simply prevent the crust from drying out to quick and turning stiff, and also allows it to grow a bit more. Oil will make your crust totally different texture and color than what you would expect from typical Neapolitan style pizza. But it's fine if you like it that way, oil will give you a bit more taste as well. I prefer brushing with water and the crust is perfect every time@@leolionroarrrrrrr5509
@@leolionroarrrrrrr5509 When I do it with water instead of oil I get more crispier results
@@leolionroarrrrrrr5509 The idea is you're trying to stop the pizza from drying out. As in a home oven it naturally needs to be exposed to heat for a longer period of time due to the lower temps to fully cook. Thats why those pizza places with the fire ovens(whether it be wood, or coal) are cooking at super high temps. It cooks the pizza through before it sits in the heat long enough to start sucking the water out of it. Getting you the crispy bottom and crust, but still airy and light in the middle. Instead of just a stiff cracker the whole way through from getting dried out.
Don't use high hydration. Use about 60% max. It's a myth you need that much extra
I started doing 2 things, based on your tips:
1. Cook halfway, with just crust and sauce, and add the cheese halfway through.
2. I press the mozzarella slices between paper towels, to remove moisture. Haven't tried draining. But this works pretty well.
My pizzas are better than they've ever been. Probably as good (or almost as good) as any restaurant.
BTW, I'm doing them for 3 minutes (crust and sauce) + 3 minutes (after the cheese). And that's in a Ninja Foodi on Pizza setting (500F convection). Don't even have to worry about pizza stone, etc. And it's way more energy efficient.
Did u use top and bottom heat or just the top heat?
@@Dipsys12 I just do the "Pizza" setting on the Ninja Foodi. I guess it heats from the bottom and the top. It's like 500F convection. It's just a small convection/toaster oven.
I'm making the best pizza, foccacia and bread I've ever made since I've been following Vito. He's an amazing instructor 🎉
Really? I've had the opposite experience. Followed his recipes with exacting precision, every last detail, tipo-00 flour, precise kitchen scale, OBSESSIVE attention to detail to his instructions... Not ONCE have I EVER EVER EVER had a result ANYTHING LIKE what he shows with his magic pizzas. Something isn't right with this guy's instructions.
@@shaftomite007maybe youre bad at making pizza
@@shaftomite007It's YOU!!
@shaftomite007 it's your oven then. Grab a Ninja Electric Woodfire Pizza Oven or a good gas one from stoke/ooni and you'll definitely have these results. Gozney has an awesome new oven out.
Amazing tips. It worked for me. I precooked for 3-4 minutes at 550F and then cooked with the topings until the cheese is bubbling... (3-5 min depending on which topings). Just amazing! Like at expensive restaurants.
Did u use top and bottom heat or just the top heat?
You're overflowing with passion. My favorite cooking channel by far! Thank you Vito!
Hey Vito, aside from the great tips in this video, the part where your daughter asked for olives on her pizza genuinely put a very big smile on my face. Reminded me of my little brother when he was younger, always craving olives. Thanks!! Great video as always.
My problem was the toppings were kind of burning so the best tip for me is cooking halfway and then adding the toppings later 👌🏻 Grazia Paisan!
Hi ,
How can I decide it is half way cooked ? Thanks
@@moustafakassem2317 I just do 3 minutes + 3 minutes. Even with draining the cheese (pressing in paper towels for me), it pools water a little bit, but by the time the second 3 minutes is up, the excess liquid is gone.
_sowft and crownchy..._
Dona wanna it’s two cwounchy!
This cracked me up!
...and starts to bubblely 😂
I saw your comment before I heard him say it & when I heard it I laughed so hard! Spot on 😂
I use an LG gas/convection oven. Most ovens have an adjustment feature and mine allows to get 35deg F hotter. I use the air fry setting and set to max at 550d (+35d). Takes 5min for a perfect pizza. Best to preheat the stone for at least 30-60min. Makes the bottom crustier and darker.
I loved your patience with your helper! Draining the excess moisture from cheese and pre-cooking the crust... Pro moves.😎
Thanks Vito, you have been a really master to me. Long life to Vito Lacopelli Pizza Channel! Greetings from México
Explaining why to put the oven in static or ventilation mode will be really helpful!!!!
Thank you so much for sharing all this professional info🙏
Using the broiler to superheat the stone is a great idea, lauching a relatively cold pizza dough onto the stone takes away a lot of heat so having a really hot stone helps cook the bottom of the pie.
I use a mason jar for the left-over pizza sauce to store in the refrigerator. I have fresh basil and oregano in my garden. I also use a garlic press to add a few cloves of garlic and fresh ground pepper.
I'm using a 3/16" thick Pizza steel on the top shelf and getting a good result. I broiler to low when the pizza goes into oven.
Definitely precooking pizza makes a great difference in the finished pizza.
Excellent video, can’t wait to make my own pizza in my wood-fired oven! Thanks Maestro Vito!
i liked the tip of heating the pizza stone on the top rack with max broiling. it makes sense and i never seen anyone else mention that. they all say to leave it in the oven for an hr or longer.
also, the tip of par-baking it will really help me with home ovens. i did what you're not supposed to do and it came out watery like what you showed or super hard from baking it too long.
thank you!
Best tip was preheating the stone on the broil setting. I’ve been preheating closer to the lower part of the oven at 550 for 1 hour. My oven has a pizza setting that uses the fan to help maintain even heating, but I think the broiler preheat is best. Also the par cooking step is essential for home oven pizza. Thank you Vito!
What setting do you use after preheating? Circulation or top/bottom heat?
@@beisser03 I use the circulation setting
I've been cooking my pizzas in a Ninja Foodi on Pizza setting (500F convection). No pizza stone, and they're coming out awesome. So much more energy efficient, and the bottom gets crispy.
nice tips as always. for me the one about the dry mozerella was really good. soggy pizza was indeed a problem. i thought i put too much mozerella on the pizza. but now i realise the mozerrella was too wet.
I have just bought a NEF oven that has a 'pizza setting' which heats a bottom element as well as using the fan to make the stone super hot and to keep heating it whilst the pizza is in the oven. If you use the grill (please use the word grill not broil) to heat the stone then it is not heating the stone when the pizza goes in, and also on my NEF, when you choose grill and fan combined it alternates between grill and fan but doesn't heat them both at the same time. I have had huge problems getting the pizza onto the stone without it sticking or bunching up and not browning (despite the oven going to 250deg+) and my tip is to use grease-proof paper, oil it, and make the pizza on that. It's very easy then to get the pizza in the oven and the oil instead of flour helps to brown the bottom (well that's what I find anyway).
I found that with higher hydration dough my pizzas weren't sliding off of the peel well. To resolve this I now do the par-baking step with a sheet of baking parchment under the pizza to enable it to slide in and out of the oven without it stretching or tearing. This is improved my results greatly and totally eliminated disfigured or wasted dough in my home kitchen.
Vito, I can't thank you enough for the tips and the knowledge you've been able to share. My pizza is now better than anything we can buy here and as I learn more from you I just keep improving. Keep up the excellent work. You're making the world a better place one pizza at a time.
will the baking parchment prevent dark crusts under the pizza? its essential for burnt crusts under the pizza
@@jonathanchia9167 I've found that it does reduce the char a bit but I'm still getting leopard spots.
I do the same thing :)
@@jonathanchia9167 Just do the parchment for the first part. When you take it out and add the cheese, you can remove the parchment. At that point, the dough will be set up enough that the pizza will slide off of the peel just fine. The parchment is just there so your wet dough will slide off (with the parchment).
Last week I make the best focaccia I follow your recipe and it’s came out super delicious 😋 thank you so much Vito 🤗
Great video, top one for me was putting the stone at the top. But also didn't konw about dry Mozzrella or twice cooking, so 3 great tips. Thanks
Vito! Please have a video about flour difference.. Also about the 72 hour fragments.. Love your videos! You've changed my life!
Hi, question 🙋🏼♂️
I have heard you mention in a couple videos that when you are actually making the pizza with the dough, you use some sort of a combination of semolina flour mixed with regular white flour.
Is this better than using straight semolina or straight white flour?
And for your mix, what ratio of semolina to white flour do you use?
Thank you, and I love your videos and your enthusiasm for pizza!
My fiancé and I are addicted to sof and crunchy pizza. Using our new roccbox with your dough recipes....masterful pizza!
Ciao Vito, da Montréal ho iniziato a seguirti, bravo mi piace molto quello che fai, dopo 25 anni mi hai dato la voglia di riprendere a fare pizza...bravo🇮🇹👍
Having your children help is awesome... Best tip of all.. FAMILY
Dump the stone and get a pizza steel! It heats up much faster (energy saving!) and stores more heat for faster and longer release. It's basically just an iron plate, ~6mm thick, oil seasoned to prevent rust. Pizza steel is a game changer!!!
Yes I use a baking steel too, thickness 6mm. Perfect
aço carbono ou aço inox? carbono não libera substâncias perigosas para a saúde??
@caio-caio-caio stainless steel won't rust so it'll make it last longer and you won't get rust on the bottom of the pizza
@@bag6609 When you use an iron plate you need to "season" it with oil to make it non-stick and rust protected. Put a extremely thin film or oil, bring it over smoke point, repeat 3-5 times. Linseed oil is good because the smoke point is quite low.
I did that - and if a rost spot comes though I just repeat on that spot.
You are clearly a pizza maestro. Your tips that I have never heard before were the fresh mozzarella cheese moister optimization, and the oven pressure. Great tips.
thanks.. watching from HongKong have to learn Your ways
I've got a Gozney Roccbox which makes great pizza. However, in my electric oven, the results were not so great. Your tips will help get my electric oven pizza to another level. Especially the par cooked base. The cheese was always over cooked.
Ciao Vito! Such a lovely little helper you have 🙂 she'll be a great cook!!
Lol when she almost dumped the pizza, so cute. Great father
Tip #1 was the best for me - I didn't know I should put the oven on broil mode before!
What mode should I put after moving the stone to the middle of the oven? Turbo? Oven?
Love your videos! You're the best
Bake with fan on max temp
Nice work a truly professional and traditional way of making
Really well made content Vito. Really well edited. Your performance was very quality. I love your energy & your daughter is adorable. Much love
Awesome video. You definitely know what you are doing. Thank you!
thank you!
Oh man those pizzas look like perfection, my mouth is watering! I never knew about the wet mozzarella, great tip Vito. That kid is already a pizza chef pro! 👍😎🍕
Love it fantastic
Loved your daughter ‘supervising you’ - and thanks for the great video - making pizza tonight!
Thank you! Goid tip about being quick when opening the oven
Ciao Maestro VIIIIIIIIITO!! Thank you so much for all these important and useful tips to achieve the best results at home. Take care:-=)
Vito, tks for ALL the tips! And i love when your daughter interrupts 😃, it is Just like Mine!😂😂
Fantastic video,I also use a charcoal and wood fired kettle grill. Could use some tips on how long before cooking should I start the fire. Thank you.
Thanks for the content! Amazing tips, a game changer for home oven pizzas
Awesome as always!
I like to bake in 2nd from top spot under the broiler, timed so that it goes in like half a minute after the coil is red, so that the broiler runs at full power during the bake, 3-4 mins.
This gives some dark spotting on the top which is nice. I don't have a stone or steel for the bottom yet so that's white. kind of the opposite of yours 😊
Also keeping the door a bit open can override the temperature sensor on cheap ovens and keep the broiler on more consistently, allowing much more heat.
Great Tips Maestro !
il mio tip preferito? La porta del tuo forno che si apre a metà! Fantastico!!! Grande Vito!
Man i cant thank you enough for the dough video a little while back, this really changed my pizza game. But I have 3 questions.
The first is should i use the fan in the oven or leave it off?
The second one is how long do i precook dough+tomato sauce?
Since i usually do dough for like 8 Pizza`s im playing around making my own frozen pizza. Freezing it with soft dough doesnt work at all. So last time i froze them after precooking only the dough for like 2-3 minutes, then adding tomato sauce and ingredients and froze it. The result was pretty good. I also lowered the temperature to 220°C when i put the frozen pizza in the oven. So the third question is: at which point would you use the freezer? I plan to try freezing it after you take it out the first time when it steams. What would you say?
Which dough video?
Thanks.
@@roguetexan6865 i think it was "One Guy Changed My Pizza Game Forever" but he has several on his own channel too
So let's be clear, the first 30 min on the highest position at broil, then put the steel or stone back in the middle and set the static mode( i don't think i have this setting only BAKE setting), and then you parbake till the crust is golden, take it out, garnish, et put it back til the cheese is bubling, did i get that right?
Great video! Thank youuuu 💗
Great tips on the pizza here. It looks great. Cheers, Vito! ✌️🍕
thank you mr
Thank you so much
Tip #1 about pre-heating the stone. I never thought about using the broil setting to heat up the stone 😊
I liked all five tips !! Thank you
Vito you are Top 1 in my score of CZcamsr's. Thanks you for sharing yours skills with pizza.
Thank youuuu
Awesome video, great tips as always. Would it make a difference to put some olive oil on the pizza stone right before you put the pizza in the oven the 2nd time (with all ingredients) ? I mean, the idea would be to get the bottom of the pizza a little bit brown
Please don't do that. Olive oil has a very low smoke point, if you pour it onto your stone itll burn immediately (as will most other oils) and you dont want those fumes or possible cracks in your stone. Aside, your stone will get a "seasoning" of polymerized oil over time anyway (vitos stone is very clean here), resulting in better heat transfer. Especially since vitos method involves spreading oil on the crust, which pretty much guarantees that your stone is going to get this seasoning. Adam Ragusea has a nice video on it
Lil Girl got lured by Pizza smell to Kitchen, so lovely.....so many important good tipps. never tought i could to a Pizzeria PIZZA in my Kitchen..... "ALEXA! Put PIZZA STONE to MY LIST! " Thx mate..........i am drooling just by watching you cook
Thank you
Favorite tip: heating the stone! Second tip: being patient and supportive of your daughter!
Parbaking is the way to go......my pizza skills have been elevated.
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
Thank you, from South Africa 🇿🇦 🙏 ❤
Great tips! ❤ especially with the mozzarella! 😊
Great video Vito. What can you do if you have a gas oven and the broiler is in a drawer under the oven. Thus you have only heat in the oven yet no broiler on the top over the actual oven. Any suggestions would be appreciated. Maybe you would consider making a video with a gas oven like this, especially for those that don't have a broiler on the top of the oven with the broiler in a drawer on the bottom. The temp in the oven is for some gas oven between 425°F - 475° F depending on the gas oven model and manufacturer.
Just preheat the pizza stone longer in the oven for about 45 minutes. I can’t use my broiler either and wouldn’t use it on a pizza stone or steel anyways.
Vito, how long do you pre-bake the crust? 7 minutes maximum after ingredients are on but how long for the pre-bake?
Thank you for all of the great tips!
he said when the crust poofs up, so probably @ 3ish minutes
@@billf.rights2300 ahh, yes! Many thanks!
Hey Vito! Thanks for your tips, your pizza dought is best. I have a question; why convection oven isn't good for pizza?
Fantastic video Vito ❤
Educational!
Great Tutorial!
Thank you for sharing!
Greetings for Kuala Lumpur, Malaysia🌹🌹🌹
Edith, a happy Subscriber
Thank you maestro your tips are the best! My pizzas get better and better
Parboiling base is super helpful
Love it! I love olives too 🥰
Hi Vito, what about cooking the toppings under the broiler? Wouldn't that be a higher temp and more like a brick oven? Just wondering. Thanks in advance.
I like to switch to broiler half way while the pizza stone is on the top rack. It really gives a good result. Not as good as a proper pizza oven but pretty decent.
@@Torchman92 Thanks.
Hello,
Thx for the video.
Have you ever tried to use a blowtorch for the crust ?
Maybe it could add some restaurant style (leopard crust) no ?
Should I make an higher hydration dough for this pizza since the electric oven tends to dry up the dough faster?
Your daughter is adorable!
Vito, how many mins do you par-bake for? And how many minutes after do you bake for? Thanks
how about using a gas oven with a flame broiler? would that be recommended? i would like to experient with that but not sure if the pizza stone i have would crack. i made some of your pizza dough this week but made the mistake of not par baking.
Hi Vito thank you for sharing your knowledge and experience! What are your thoughts on using diastatic malt powder/syrup for home pizza dough?
Diastatic malt barley helps utilize the yeast, and can help browning. Research the flour you use, as some already have the diastatic malt in the mix.
Omg I couldn't stop watching your cute daughter. She is so adorable 🥰 what a sweetheart!
Thanks for sharing your top 5 tips..
you are perfect my teacher.. have a nıce meal
Is thr oven kept on broil setting throughout the cook? And how long time roughly it takes for part bake (golden brown) and then for cheese melt part? Thanks
good tips 😀
Vito, first of all thank you for the tips, really good. A have a small question though, after you BROILED the stone in the top of the oven for 30 minutes and move it back in the middle of the oven did you actually change the setting to BAKE or you continue to do the pizzas in the BROIL setting all the time?
Bake
Nice! Really good Tipps🙌
Quick heads up. Electric and gas ovens cook differently. I have a gas oven, and the heat ( flame) is under the oven, and enters the oven via 4 slit like holes on the bottom of the cooking oven area. The small door underneath I would guess is to broil, since it’s right below the source of fire heat. For my oven, placing the pizza steel on top shelf would be the least effective method, since the top of my gas oven only has a hole for the heat to vent out ( like a chimney). With a gas oven like mine, I put the pizza steel on the floor of the oven ( not on any rack). I’m careful, because it gets very hot very fast. To trap the heat down there, I even cover one of my racks with tinfoil , and put it 1 rack above the floor ( basically the bottom rack). So therefore, the heat stays trapped in a small area, and optimizes heat potential for my average gas oven ( it’s an old one). Tinfoil has been very useful with a bit of imagination and innovation. My advice, when your oven is off, look all around it to understand how it functions. And adjust accordingly.
Do you use the broiler at all to brown the top of the pizza?
Awesome!!! great tips
I'm loving your videos. I go to sleep dreaming of pizza now!
Question...you say pizza should cook in the oven 7 minutes. Is that total time? For example, pizza with only sauce, in and out of the oven, then add cheese, then in and out of the oven, should total 7 minutes??? Or, is it 7 minutes in, then remove, add cheese, bake till cheese bubbles, however long or short that is???
Does this question make sense? I am afraid I'm not describing the situation well.
Thanks!
Great video, I was wondering how long do you par bake the dough ? Any help is appreciated
Okay, now I know why my pizzas are a soggy mess. It doesn't help I like extra sauce.
Excellent video. I have been wanting to learn how to make amazing pizza at home as Most takeaway pizza is horrible and expensive and full of Junk. will definitely invest in a Pizza stone and follow your instructions.❤
That's the truth. My 12" pizzas cost roughly $2 ($1 being cheese) now. The same pizza from a restaurant would be $15, and probably not as good, TBH.
Love watching your vids!!
what about using steam or an ice tray like when baking baguettes to make it crunchier? Never done it, but I am curious.
i love your child she will definitely learn how to do this from the master.
Nice, soft and craunchy 😂🙌🏼 Love your accent and your knowledge about the best food