The Perfect Way to Put Cheese on Neapolitan Pizza⏐Before & After
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- čas přidán 22. 06. 2023
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In this video i show you the most common error when you make Neapolitan pizza at home or business, so here i teach you and show you all the techniques to make it to perfection.
I want to thank this pizzeria www.salsapizzeria.com/ in Brooklyn New York and thank you to the owner Michele Bancale! If you ever in NY go taste the real pizza
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What’s the next error I should fix?
Pizza dough gets to overproofed if I use more than 2 or 3g of dry yeast. Room temp is about 26.c if I use 5g as you recommend it goes wrong. even with or without poolish
Tomatoe sauce to watery
Yes, people are blending the tomatoes instead of crushing them by hand. They end up emulsifying the seeds, which makes the tomato sauce bitter and too watery!
@@alessandroluce 2 to 3 g of dry yeast is plenty. It should take 2 to 3 hours to proof. Once you get it where you want it just put in the fridge to lock in and stop the process.
I have this prolem with teglia alla Romana that in some parts my pizza is super thin and in other parts I can see giant bubbles. When I stretch the dough I try to stretch it evenly and get rid of the bubbles but well... it is, what it is.
Accepting constructive criticism and soaking up new knowledge….kudos to the owner😊
The owner knew how to do it right - he pulled the tray out of the fridge the way he normally does. He made it wrong on purpose so they could show us the difference.
Everything is such a balance. U want high milk concentration cheese- but drain it. U want high heat for Neopolitan- but not too high as the top might burn. U want flour on the peel before launching- but too much flour and it burns. There's so many factors and I love learning about them.
Yep. But that's the beauty of it. It's hard to make the same pizza twice but it's such a joy when its almost perfect and everyone enjoys it.
The sign of a great chef is humbleness and always wanting to learn and strive for perfection without ego.
I just made my first pizza ever after watching a lot of your videos, I finally felt ready... However, I obviously made this mistake... 😂 I knew you would have a solution! 😊 Grazie mille
It shows how much respect other pie makers have for you when no one ever takes offense to your recommendations and improving their skills.
It's probably staged !
@@LeonxLeonI think we can go beyond probably... 😂
why are people so gullible?
Brother, this reminds so much of when you first moved to the U.S and we were searching for buffalo milk. Experimental cheeses in the kitchen. It always amazes me how far you have come. You are amazing my brother.
thank you . i asked years ago for you to show this . love it!!
that Pizzaiuolo was open to your recommendations. good sign of a good man, always willing to learn from a Maestro.
I cut the cheese 1 to 2 hours before use and lay it on kitchen towel on a plate in the fridge to dry out some of the moisture. Then bring it back to room temperature just before making the pizzas. Otherwise if the cheese is too cold it won’t melt evenly.
Salsa pizzeria i will be there just for your honesty and sincerity to improve. Hats off my friend.
Great stuff. I did exactly this mistake yesterday and understood why it happened but not what exactly to do about it. Thanks!
Thanks for the great information, i've struggled with figuring out how to prevent this exact issue with fresh cheese. Now I know, less sauce and drain the cheese. perfect.
dry cheese alwas the way to go my brother 👌😉
Ciao Vito è da qualche anno che ti seguo, ho provato le tue ricette e ho avuto grandi soddisfazioni; sono appassionato di Pizza (solo di quella Napoletana vera) e volevo dirti semplicemente che sei un grande grande maestro, continua cosi Ciao VITO !
Great idea for this series Vito!
Thank you Vito these videos are a real help, but I found that for the home oven even the drained mozzarella is too wet and I need to use kitchen towel to dry it. This is also using your 2 step oven bake, first just with tomato sauce, then with the toppings. The result is great for a home oven! Grazie Vito!
Looks great!
@vitoiacopelli Thank thank you!! Your videos help me make the poolish to make a perfect pizza for my family. I love it, It taste so good. Little by little it will be perfect, that crust man is yummy, delicious....
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😘👍❤️😋
Muuuuyyy buena la pizza y los consejos son los mejores, sos un Crack amigaso
Vito, 1st of all I want to say thank you for shareing your pizza love with the rest of the world, very much appreciated.
My question is how do I make my dough more stretchable, I don’t know if I have to allow more time to rest or if I need to massage it more?
I love the tips and tricks
Very good tips, tks Vito
thank you! i was wondering if i had to use (not fresh) low-moisture mozzellera but now i know i just to drain the fresh ones ^^ thank you!!
Respect to young man for respecting a master.
You the man, Vito!
Thankyou my friend. I had this same problems
That's brilliant!!
Great tips Vito.
Great tip!
To be able to accept Vito’s assistance shows how great these gentlemen at Salsa are and why their pizza is fantastic.
this was obviously planned for and not spontaneous
looks like ART...
Amazing
As soon as I saw him go for the second spoon full of sauce I knew it was going to be soupy. Bravo!
Ciao maestro, sempre bravissimo 👏
Salsa Pizza is THE spot in Brooklyn! Probably the best Neapolitan in NYC.
I've always padded dry with paper towels and I also do the same for sliced tomatoes.
I treat it like tofu, wrap it in a towel and put a heavy plate on top for a while to gently press out the moisture
Very good tips
I also like to hang the cheese, or put it on kitchen towels. It will absorb a lot of the excess water. I just hang it in the fridge for a while. Usually you will see lots of water in a tray. But nowadays, I always buy for di latte which is already quite firm. The processed mozzarella will brown too quickly and doesn't give the right consistency.
Oh my... how dumb I was hahaah I used to just squiz the mozzarella cheese using paper towels. Now I see the good way of dealing with wet cheese. Thanks Vito!
I do that a lot because I usually forget to drain the fresh mozz the day/night before 🤦♀️
Ace. This is very good advice and both chefs seem like very good guys.
Also, "intoppo" = "hitch".
Hi Vito!
I am a big fan of your's. been watching your vedios and appreciate the quality and effort you put in your vedios. As i have a growing passion for food vediography, Could you kindly share the equipment used for shooting? i'm interested in your camera,lenses,lighting, and any other gear that has contributed to the outstanding visual appeal of your videos. your guidance will be so much helpfull to me.
Amazing this is what i needed been doing this with my halibut before i batter and dip it never occurred to me i should do it with my cheese before i put it on my pizza❤ thank you
Thanks a lot
If Bancale does not strain the Mozzarella and wants to use it still , he can use it as a garnish instead of cooking it. So cook the pizza with sauce fully then garnish with Mozzarella Di Bufala, real delicious too. As the mozzarella will warm up nicely on the hot Pizza without becoming soupy
Vito Hi:) I followed your video on making pizza at home- made poolish, for the first time, everything went so well and I found it so easy. I had a problem using it from frozen, kept it in fridge overnight to defrost took it out 1 hour or so before making pizza, but it got stuck to the plate the dough deflated and when I went to open the dough it was so stretchy and got thin. It still tasted really good but the crust was not soft it was hard. What do you think I did wrong?
I'm not the Maestro, but maybe if you freeze your dough, use EVOO on it when you take it out to thaw. Make sure it proofs before stretching. use 50/50 flour and semolina or cornmeal when stretching.
I always make 3 400 gr dough balls (14" pizzas) at a time and cold ferment in the back of the fridge. I use only 1% to 2% yeast in my dough recipe calculations for a longer cold ferment. The flavor is great!
Either way for me! Yes, drained is less messy, but I prefer heavy sauce and 2 ladles instead of 1-1/2 and ok with the wet motz!!
Siete il top ❤️🧨🍕🍕🍕🍕
Excellent Vito. Staged but respectful.
Bravi!!!! Bellissima instruzione e bellissimi uomini Al lavoro . Grazie ❤
Bravo Vito!! ;)
Put the mozzarella in the freezer 5 minutes before cooking the pizza, so that it does not release wate
this science is wack
@@fockyutuub5193 yeah sounds a lil sketchy
@@fockyutuub5193 Yeah, it's wack. In long terms it like: "...and then cook the pizza at minus 50 Fahrenheit to make sure the water remains frozen! Oh, and look for the nearest by dentist before you make the first bite...". 🙂
@@tomatengarage56085 minutes in the freezer isn’t gonna break ur teeth. Lol
Thank you! Now I know what went wrong
Nice slice! No flop
Thank youuu
Ciao Vito! Pizza night here! Im using a overproofed reballed dough. My secret recipe its perfect every time. 👍🍕♥️🇺🇸
Yes! When it's been a few days and it risen and collapsed.... I just re-ball it as well. Good as new!
Pizza originally was created for peasants. Nowadays, well made pizza needs a promise to give away your first born. $19-$27 for a 12" pie? Really?
I am glad I make pizza at home. Thanks Vito for all you teach us peasants.
When I was a kid a good pie made by boat people was $1.25
Are you selling your madia boxes in the US? I have not been able to find it on your website. Ty 😊
So cool
Bravo mikele
Viteo you are the Gordon Ramsey of Pizza! but much nicer
Thank you - I've had a few pink swimming pools so will heed this advice
I had this mistake too, I tried less tomato sauce until I had almost no sauce and still had this issue... it all came down to the mozzarella. Finally a solution to my problem
Vito, what is your opinion on the NY regulations on wood and coal brick ovens?
Nice intro!
I was like who Michele reminds me of...?? Jean Claude Van Damme when he was young!! 🤣👍👍👍
perfection
How many days can i keep the dough in the basket in the fridge. And if i want to use it lets say after 3 days will it still keep its fresh affect. Or it can not stay more than 24 hours after we get out from the fridge? thank you
Yo, Mr. Vito, you should make a series where you go around the country, and you act like you know absolutely NOTHING about making pizza's. And then you test a little bit the owners of the restaurants with questions about some mistakes they're doing and maybe secretly interview other customers about how satisfied they are with the pizza, and THEN you reveal yourself to the owner and help him to improve their pizza making process. And then record the reactions of the customers after the improvement has been applied 😄
That would be so awesome 😁
Can you recommend a flavored bowl Italian sausage for my pizzas?
Putting the basil below the cheese would help even more, as the water can evaporate much more easily. Then also try to cover the basil leaves that they are below the cheese.
What type of dry yeast should I use, active or instant?
For neapolitan, I recommend the caputo lievito secco. You can just mix it directly in with the flour and salt. Also, try and use a ratio of 75% tipo 00 and 25% manitoba flour. Manitoba will strengthen the dough and make it slightly more elastic. I know I'm not the maestro himself, just a part of a pizza loving community who learnt a lot from Vito.
You can fix the dough within 3 hours, mix gently and well, not too dry, not too wet, knead it for five or ten minutes, let it rise once, knead again for five or ten minutes, and gently stretch on the heating pan, steel, or brick heating source. I set a regular electric oven at 550 degrees, put the pizza in on the top rack while the oven is in baking only mode,, and it is just about ready when the temperature reaches 550 degrees about 25 minutes or so later, I leave it additionally another 5 or 10 minutes to char and caramelize the mozzarella, vegetables, and pizza bread.
vito- send your friend to New Haven for a day - Pepe's / sally's & modern - maybe he can improve his skills . he seems like a good guy ~ JDS/CT
Something i try to do as well is keeping the mozzarella cold, because otherwise it melts too quickly and it gets soggy, just another tip i guess, specially if you live in a country where is very hot allways
awesome. wow I thought I was committing some kind of sin by letting the mozzarella drain! I feel validated :)
I need your help, I got a black pizza flower, it has 14% protein ratio. How can I experiment with it?
You mentioned if the oven is too hot, the pizza will be soggy - What is the perfect temp for the oven? Thank you !! Philip
I always hear 800F for Wood Ovens but in normal ovens, as hot as it can go works (unless it can get hotter than 800F but I wonder what oven is even out there that might reach those temps omg!)
Who wouldn’t want advice from the master pizza maker.
I have a large Family and I make pizzas like you show us and peaple really like it, but really everybody prever it with Gouda instead of Mozzarella and therefore I never have any problem with it being too wet :) What you think ?
Gouda!? Smoked or non smoked?! That sounds amazing! I'll have to try this.
@@TheMillionDollarDropout non-smoked , miiddle aged.
Funny thing that i immediately noticed that the Bro has some damn big pumped arms so obviously is in good shape... but at the end he just had to Flex :D ahahah i like it. Respect
That's one buff Leonard!
"Perfection on my channel, no secrets on my channel... *bites into pizza slice* Qualetiiii" - no truer words were spoken on camera
People have said on here and I agree. My tomato from can is too watery. I have to cook it down to get moisture out. How to use tomato from can with all that water?
Cut up the buffalo mozzarella 12 to 24 hours in advance and drain in fridge 👍 got it chef I'm on it thanks for the advice soupy pizza although it still tastes awesome isn't visually appealing 👍
YES , i have made als this mistake . But the master vito have learn me , a long time ago : that you must drain wet mozzarella in his video !!!
Fix,Not notifying me when n we're to come get pizza
I'm only a couple days in but when you come to Detroit let's do a collab. Hopefully we'll have much more subscribers by then.
How do you avoid this wetness with sliced tomatoes? I made pizza with tomatoes on the other day and it was swimming in water!
Perhaps you can slice the tomatoes and salt them a little bit to draw out the moisture beforehand. In other words draining, just like with mozzarella. Also maybe using thinner slices.
I like this water from mozzarella. At the end you can just deep the crust in it an you'll get nice taste 🤷🏼♂️
Hahah la his face when he said he’s going to cut the cheese fresh lol so wrong
so cold cheese from the fridge?
I put the Mozz on a paper towel, and it's dry enough by the time I've made the pizza.
I still prefer fresh basil that's put on the pizza after baking....I understand however that this is more authentic.
RELEASE THE VIDEO NOW!
👍
I normally just cook my tomato sauce a little bit longer so it looses water and goes more into the direction of a paste but not fully. Then i can just add vegetables and cheese which produce water in the oven and it cancels each other out.
This is another mistake. Don’t cook the tomato sauce. Use fresh canned tomatoes (organic, no acid in ingredients, only tomato and tomato sauce should be listed in the ingredients)
@@visualkickz but some of these tomato are too watery. I also have to cook it down to thicken which I don't like to do but seems necessary
I pulse only the tomatoes in a processor and then pour into a strainer so as to just get the pulp of the tomatoes.
@@BillB33525 Tip: If it's San Marzano's in a can, you should never process them. Breaking the seeds actually results in bitterness being released into the sauce. No sugar is even truly necessary with good quality San Marzano Tomatoes as well and would just be because you prefer it sugary of course. They also don't strain tomato sauce for Napolitan pizza anyway, as far as I know.
Good tips. We are making pizza tomorrow for friends. Perfect timing.
Great tip for overnight draining... If i dont have time to drain overnight i just squeeze it out in a tea towel.
la mozzarella di bufala preferisco usarla come ingrediente da mettere a crudo sulla pizza dopo la cottura
i found that I only need to remove the cheese from liquid for a couple of hours to avoid this issue.
Instead if "mistake" you could say "methods" to solve "challenges".
This way you dont have to point to a mistake, it allows you yo say thwt there is a challenge (wet pizza) and you have a method that can help.
I noticed you didnt want to say the word "mistake" in the video, so this is an alternative.