Making a PERFECT Neapolitan Pizza FIRST TRY?
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- čas přidán 5. 09. 2024
- #pizza #italianfood #italiancuisine #italiancooking #cooking #neapolitanpizza #pizzanapoletana
Is it possible to make a perfect pizza margherita on the first try? I've never made a neapolitan pizza (pizza napoletana in Italian) before, but armed with my new pizza steel I decided to give it a shot.
Huge thanks to @vitoiacopelli. His incredibly informative videos made this possible #nosecrets
Pizza Dough Recipe if you want to try it yourself:
300g flour (I used T550 which is a strong AP flour with 11.9% protein similar to King Arthur AP Flour in the US)
300g water
5g dry yeast (instant yeast in the US)
5g honey
Mix together and let it rest 60 minutes at room temp and 16-24 hours in the fridge.
135g more flour
15g salt
Stir in the flour and salt and knead until combined and sticky. Rest covered on the counter for 15 minutes then fold until smooth. Rest in a covered container for 1-1.5 hours. Make 3 250g dough balls and let rest covered for 30-40 minutes.
NOTE: a pizza stone or steel is required if you make this in a normal oven.
The simplest tutorial video is always the best. No frustrating plethora of confusing pizza jargons and next level information. You taught while learning at the same time. Awesome dude!
Wow I didn't know that it's possible to make such pro looking pizza in just house oven, thank you for this video , I think people are very excited about pizza stuff. Keep going bro 🔥
This is great, and for your first try. Some people struggle even after the 3rd try. If I could make a suggestion, when shaping the dough balls into the base try not to press the absolute center too much (so it will have kind of a little bump there). When you are stretching the pizza, the air from that bump will disperse into the rest. Also if you cook down your sauce a bit, it will be less watery and the base wont get soggy. Thats actually why your cheese slipped off, it couldn't get grip on the base. But really, you nailed it, and in your first try.
Thanks for the advice! I actually strained some water out of the sauce with a sieve last time I made pizza and that made a good improvement
Nice job. I've been studying Vito's videos for about a month. Went out and bought a Halo Versa 16 gas pizza oven. I'm about 5 pizzas in with that oven and I'm really happy with the results.
That’s awesome man!
Last pizza you had made looks amazing. Throughout your good research, and Vito's stable recipe, you made a real good Neapolitan pizza. A real pizza oven real makes the difference, but you can see with the right equipment and some effort you can get a very satisfying pizza.
I’ve tried like 5 different recipes with average results. Finally with this one I got to the result I wanted! Thanks for sharing!!
For first time, you doing very good at least better than me. Ty for sharing
Looking at this at 2 am, looks like the best pizza ever made. Nice job dude
What I like is your very humble approach. Thank you for this video, I will follow your instructions and try it. Congrats !
the pizza falling off to the side while shoving it in the oven is so relatable. Great results regardless!!
😅 Thanks!
well done brother! Your pizza had lots of water in the middle, I am guessing you have used fresh mozarella. Fresh mozarella has a lot of water in it, if you directly put it in the pizza, then the water can not evaporate in that short time in the oven. One tip, next time prepare the mozarella 24h before, like cut it into cubes and put the mozarella cubes in fridge inside a sieve (maybe even with a paper towel at the bottom). This process will help to extract the water from mozarella and your pizza will not be soupy ;) good luck!
Will mozzarella not turn "yellowish" if left for 24h without water? I know every time there's a part of mozarella sticking out of its own water, it changes color. I am so desperate to try my first Neapolitan pizza, I can't wait :)
@@lav2dance it is slightly changing color, true. That is because it is drying. I did not feel an unpleasant taste if that is your worry. I am doing this everytime I make pizza. Give it a try ;) Cheers!
better give it a little bit of a squeeze inside a cloth. no need to prepare it 24h ahead. plus, neapolitan pizza is supposed to be a little soupy in the middle
@@uncopino hmm, I would give squeezing a shot, I like to try new ideas, thanks for the suggestion. For the soupy middle of neapolitan pizza, nah, I think it is my personal preference so I will stick with no water if possible :) Cheers man!
@uncopino I tried squeezing but the result is not as good as I expect. The mozzarella is getting out of the cloth holes if I squeeze a little more :( maybe it is because of the mozzarella I have, anyway I will stick with 24h :) not a big amount of work anyway. Cheers...
thank you for the video, and well done for the first try. a little tip, your mozzarella is to hydrated, try and cut the cheese night before and drain the liquid from it in fridge. then room temp it before using..
I’ll give that a try thanks!
Great first effort. As home ovens can't get up to anywhere near the high temperatures of a proper Neapolitan pizza oven, your pre-bake technique worked perfectly. I think 250g is the perfect size for home pizzas. I just wanted to share a few points from my own research that I learned, in case you want to continue perfecting your technique:
1. A poolish is usually left at room temperature rather than in the fridge with only a PINCH of yeast. I've actually never seen a recipe with a poolish in the fridge, but you did add much more yeast which meant the poolish could still ferment despite the cold temperature, but at room temperature it would make it much easier.
2. There does seem to be a bit too much moisture from the tomato sauce and / or the mozzarella, which can be easily solved by straining the tomato a bit and drying off the cheese, but I think it's more the tomatoes than the cheese in this case.
3. A poolish is actually more useful for professional restaurants / bakeries, because you don't need to occupy much fridge space, but for home bakers, making just 2-3 pizzas, you can just mix a complete dough and cold ferment overnight or for a couple of days in the fridge, so a poolish isn't necessary and results are the same.
4. The sugar or honey apparently helps the dough to burn more easily which is needed because of the lower home oven temperatures, not really for taste.
Ok I think that's it. Keep up the great work!
Absolutely awesome video and tutorial! They've just closed the only place close enough that had these napolitan-pizzas and I've been searching for something that works with steel and not a stone which just makes this video my best pal! Thanks a lot for putting this together!!
Felicidades! ¡¡te quedó perfecta para ser tu primera vez!!
"I am not Italian, I have never made this." We found our man! 😄 Yet he posts a really good and useful video!
@@anti-ethniccleansing465 Because he may have clicked on the same videos as you have.. the algorithm is here to manipulate us all!
They turned out great, congrats!
Great video, only one tip that I’d give you is to eat the pizza with a knife and fork, especially if it is this freshly cooked.
I cook mine at much higher temperatures and hence can’t really cut the pizzas with a scissor, so I generally eat them with a fork and knife (which at first was surprising but then I went to Napoli and saw everyone eat it with a fork and knife).
Soft and crunchy - Vito
Lol god bless Vito Iacopeli for this recipe, he made it so easy to follow. It's impossible to replicate a true neapolitan in the home oven, but this is perfect for practice. Picking up the dough ball carefully underneath with a spatula is important, and pressing the dough out is critical. You don't want to accidentally degas the dough while using slap/fold, the goal is to gently coerce all the gasses into the crust, and that simply takes time to develop technique. Great job on the first attempt! Now the next step is to ditch the honey, the olive oil, get the proper flour, get a wood oven and master fire management. Then you can make the real deal!
Thanks! Haha it’s true that the AVPN has international regulations for true Neapolitan pizza. Right now this is probably the closest I can get but once I get a pizza oven I’ll definitely try making a “regulation” pizza. The nice thing about this recipe is that pretty much anyone can make it and apparently succeed without a ton of experience
Haha you're right that I've never been to Naples. The closest I've been is Rome. I guess I got a little over excited about my pizza 😅
@anti-ethniccleansing465 you really aren't worth the argument, keyboard warrior. It's amazing the little attitudes people have in comment sections that they would never dream of having face-to-face.
I really have to explain what degassing the dough means to you? I mean, you seem to be the authority/expert here.
Lol there are two types of people:
1- Those who can extrapolate
2- .....
I hope whatever sadness in your life eventually heals. Your ankle biter attitude/rant is a reflection of how bitter your life is, not an accurate assessment of this CZcams video. It's just Pizza. Calm down, tough guy.
@daniel__cooks no, you should get MORE excited. What a great first Pizza you made, I know it was delicious by 99% of most people's standards. Don't take ridiculous comments to heart, especially about food, and don't let them discourage/embarrass you. His comments say a lot more about him than it does you, brother. Anyways, there's two ways to food:
1- The way you like it
2- The wrong way
Bravo. Liked and subscribed.
Hello Daniel 🙋♂️.
Just sitting here in a different
Continent 🌏 from you and
thinking 🤔 💭
If I were your neighbour next
door 🚪 and you chapped 🔔
my door, and explained that
this was your first ever
PIZZA 🍕 and offered it to me,
I would be your best friend for
ever !! WELL DONE DANIEL !!
Not bad - in fact, pretty amazing
effort !! 👨🍳
I am going hiking 🥾 in my 🏔
campervan 🚐 this weekend,
and - I am taking that BAD BOY
with me to cook when I return
from my hike !!
Thanks 🙏
Take care and stay safe 🫶
James ✌️
Have fun on your hike!
❤
Just watched a vid on YT and he added yogurt & butter milk to the dough instead of making a poolish which will do the exact same thing....He also show how to do it with a poolish too but found this method much faster and adds to the taste.
That sounds interesting. I wonder what the Italians think about that 😂 I kinda want to try it
impressive! i've been trying for a while and never got that puffed crust with a flat center! nicely done!
great video and also a very good looking pizza!
Suggestion: I think you should put some background music during the video it would make it much more enjoyable to watch! greetings from Italy!!🇮🇹🫶
the Crunch!!!😍😍 I would put a thicker layer of cheese, but it looks very good!
great execution , you did great
Hi brother thats one of the perfect Neapolitan pizza I've ever seen, good job. May i know how to keep the pizza dough for maybe 2 days
Unfortunately this dough doesn’t keep well. It wants to get used. If you want to make one pizza and then the next day another I would just make a smaller batch of dough and then make more for the next day. I have plans for a video about making dough for a single pizza in the near future
Great job! can feel that happiness!
congrats, looks amazing...I'll do it now, can't wait👍💪🍕🍕🍕
That's great for the first try, and it's a good oven you got. Unfortunately in most of europe ovens only go to 230 celsius. As a tip, leave the doughball out a bit longer during the final proof. Like almost 2 hours. When you were shaping it it was still kinda tough and not flexible enough.
Ok I will definitely try that! Thanks
I’m gonna use this recipe!,,,,
Looks quite good, and therefore I recommend the next step: After years I bought a real Pizza-Oven, the one I now have is wood or charcoal-fired, reaches easily 400 C after 15 - 20 minutes of preheating, and that makes the pizza result that I dreamed of for so many years (and never reached before). The baking time is just around 2 min.
Vito style!!! Nice! I tried making same pizzas today! My first one was ok but the second one was better! Takes practice. Soft and crunchy! lol pull,,,,stretch or something like that. Good job!
Yeah, looks great! I'm gonna have to try this.
For the first time? it's a really good result. I had a problem with water from fresh mozzarella, so on my next tryout, I squeezed water from it, and for better taste I used crushed garlic with olive oil on the edges :) Imagine you have owen with a temperature of around 400 C degrees
You need a differnt oven, supposed to be cooked at 400 celsius
Hey mate! You made really good pizza. So I have few suggestions.. Pizza balls need to be doubled in size and then you should make pizza. And I don't think that Vito style pizza is the best for like long fermentation because he uses too much yeast.. (5g of dry yeast is too much its like for five kilos of flour). Try other methods (biga or direct dough) But overall you made really good pizza🙂
(sorry for bad English)
Thanks! Yeah I’m going to try direct dough next
Fire man i'll try that next aswell, you sound very proud of it and i think thats great
great video
Great job! I am wondering, why did the pizza at 10:34 didn't inflate (I am talking about the edges, the cornicione)? Was it the stretching (less air) or the oven temperature?
Thanks! I stretched that one more than the others (due to inexperience) and also I wanted to make the cornicione less wide to accommodate the rest I’ve the mozzarella I had and so there was simply less room for it to expand. The oven temperature stayed relatively consistent to my knowledge
You need to put the basil on before you the oil so some of the oil gets on the basil and you need to put the basil on before you cook it
Yes that's true. Unfortunately I didn't know that at the time 😅
For the first time it went sooo good.
Turned out well, especially for a Home oven..... Haha and that vito moment 😅soft and crounchy in the same time
Well done! I was so excited watching the end result. I am about to make my first one :) fingers crossed 😊. One question though, what is the steel you use for transferring pizza into the oven?
I got this steel and peel: pizzasteel.com/pages/shop I don’t think I needed the peel at first but it’s pretty much essential
Hey Daniel, the pizzas came out amazing especially the third one! Just wanted to ask if we can follow this recipe and just freeze the two dough balls for another day/time?
I haven’t tried it, but it’s possible. Vito makes a good video about freezing pizza dough: czcams.com/video/PCQ0maTaTMA/video.htmlfeature=shared
@@daniel__cooks Perfect! Thank You Daniel!
check out mutti sauce or mutti passata. no need to add sugar. and good advice from the other person about prepping the fresh mozz a day in advice to rid of excess water
great job on your first time
Watching those Vito vids eh? :P Nice work!
There doesn't seem to be a cheese consistency problem. Here in Napoli, we tend to eat this kind of pizza with a knife and fork.
Tbh I thought eating pizza with a knife and fork was illegal 😅
@@daniel__cooks for New Yorkers, yes. For Italians… well.. you can see why we need the silverware.
“listen to that crunch”…. yeah, that’s the problem. neapolitan pizza is soft, not crunchy. but it’s not your fault, it’s the temperature. pizza ovens in napoli are set to 450C, even 500. the higher the temperature, the shorter the cooking time (takes 1 minute at 500 degrees), the softer the pizza. there’s a workaround though but it’s gonna make the process much trickier: go higher with the hydration. use manitoba flour and try and reach 85%, even 90 if you can. don’t put any oil on the crust so you keep it soft and you’ll have more of a neapolitan pizza experience. and put the cheese from the start, use more tomato to prevent the cheese from caramelizing on top. try some grated parmigiano and basil in the tomato, before the mozzarella. thank me later
Hahahaha you are doing exact same thing as I and you did good research that steel is not nice to have but must. Did you also considered buying gas oven like Roccbox or ooni Karu? This is my next step to improve the quality of my pizza ;-)
Yeah the pizza steel is about as important as the dough recipe haha. I actually didn’t look at pizza ovens much. I simply don’t have room for that right now 🤷♂️
Looks good brother
Nice work. Especially with a home oven.
Ten thousand thumbs up!!!!!
Wow amazing result, especially for a first time. Can you please tell for how long you pre-heated the oven and on which option?
Yeah I preheated the oven and pizza steel for about an hour which is really more than it needs. I’ve since gotten the same result with about 45 min of preheat. As for oven settings I just used normal bake but you might want to watch this video about oven settings: Use THIS Home Oven Setting to Make Better Pizza Napoletana
czcams.com/video/YPOXkp4E7v4/video.html
@@daniel__cooks Thank you! 😊
Looks very good, is this recipe from Vito Iacopelli?
Edit: just realized it is by reading the description! Check out his "HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH" video, It's even better. I've made both
Thanks I’ll try that sometime!
Hi, what kind of yeast do you use? "Instant" or "Active" ? My active yeast looks like larger granules than yours so wanted to check!
I would say go with instant yeast. Where I live I've only found "dry yeast" but it seems most similar to instant yeast according to my research
i think you have done amazing with the lessons you learned from @vitoiacopelli I follow him and can see every one of his techniques, right down to the "soft and crunchy" test. Well done, because my first attempt was not as good as yours. Bravo, I'm jealous lol😀
Yep gotta love Vito. Thanks a ton for the kind words
First your pizza is better than someone from napoli trust me .Its perfect
do you mind to tell the measurement in cup/spoon please ?
For the poolish:
1/2 teaspoon honey
1-1/2 teaspoons instant yeast
1-1/4 cups water
1-3/4 cups + 2 tablespoons flour
The next day add:
1-1/8 cups flour
2-1/2 teaspoons salt
I will say that this isn’t a foolproof way of making this dough. Different flours weigh differently and so I would really recommend just getting a kitchen scale. It’ll open up the rest of the worlds recipes to you 😅
One more question. Well, two more 😂 if you have time. 1. The bottom of my pizza hasn't cooked at all, it stayed white, even though the stone was warming up in the oven at max temp (270 C) for about an hour? Any idea why? The rest of the the pizza was "soft and crunchy" :)
2nd question - before stretching the dough I tried pushing the air towards the crust the same way you did (and other pizza chefs), but all I got was the edges filled with dough and not air. Sure, there was some air, and it WAS soft and crunchy, but there wasn't any 'spider webs' look alikes there that I keep seeing everywhere. Any tips/ideas? Thx so very much
Huh, the bottom of the pizza staying white is strange. The only reasons I can think of are 1. If you used baking paper, but even that shouldn’t make a massive difference. And 2. It simply didn’t get hot enough. You could try heating it for longer, or get an infrared thermometer to make sure it’s reached temperature. If your stone is really thick it might take longer than 1 hour.
The crust is a much more complex issue. It could be:
1. The ingredients you used, primarily the flour. If the flour isn’t strong enough (I.e doesn’t have enough protein) then it can’t hold the air in.
2. The resting times. If you didn’t let it rise long enough then it won’t have enough air and if you let it rise too long then it won’t have the strength to keep the air in.
3. It could be related to your pizza bottom staying white. If there isn’t enough heat in the stone the crust won’t puff up the way it should. This is my best guess: that your stone isn’t getting that hot for some reason. I would focus on that because you might solve all your problems with one fix.
Thanks for the question and I hope this helps 😃
@@daniel__cooks Thanks for answering :) Well, the stone is very thin- 1cm so that might be the problem, but I've seen others use the same one with different results. I wasn't using parchment paper though. It could be the heat then.
As for the dough, I use flour with 13g of protein, that's all I know, and I strictly follow Vito Iacopelli's guidelines considering everything :) What he does, I do. 24h prefermented poolish, and 3-4 hours of dough fermentation at room temp.
I can see the air inside the dough balls, they are filled with air- I can see it and feel it. The dough is light, airy and delicate but I just can't manage to create the airy crust. There is some air in it, but not as much.
Thx once again for trying to help :)
Well it sounds like your dough isn’t the problem which is good. It could be that you’re accidentally pushing too much air out of the dough but since you’re following Vito I kinda don’t think that’s it.
Your stone also sounds normal so it shouldn’t be that. My only other thought is that your oven is lying to you and it’s actually not reaching 270 C. Have you tried other oven settings? I have a video about which are the best oven settings for Pizza Napoletana. If you haven’t seen that here’s the link: czcams.com/video/YPOXkp4E7v4/video.htmlfeature=shared
@@daniel__cooks Yes, I have seen your video on the oven settings :) Of course I have ;) So far, I've been using the pizza setting (there's actually a pizza slice drawn) which includes the fan and not sure what else.
My oven settings are somewhat different to yours. I have sth called Grill, large surface and Grill air forced (and ofc the regular convection). I have no idea what to use 😂🤔
As for the airy dough, even though I'm following Vito closely, it doesn't mean I'm doing it right, which obviously I'm not 😂 after all, he is a pizzaiolo, and I am, well, not 😅
Haha yeah. I guess practice makes better.
I did a bit of reading on forced air grill and it seems like it might be the same as my convection broil. You could try that next to see if that helps 😀
What kind of flour did you use? Lots of different opinions on 00 flour vs bread flour for a home oven
I used T550 with 11.9% protein. The most similar flour in the US would be King Arthur all purpose flour
hi i got a question; Are you using baking paper on your pizza stone/steel?
Nope, I don’t use baking paper. I have a steel and so far I haven’t had anything stick at all
how much time did you cook it in oven?
Soft and Crounchy ! 🙃
It looks like the real thing.
Good job just remember dough in fridge 48 hrs
Gr8 video, is it neccessary to pre cook without toppings?
Right now I don’t know but I am literally testing that in the next couple days and I’ll have a video out about that within a week I hope 😀
@@daniel__cooks ok, thanks
It is very necessary when cooking in a home oven. You need to twice cook. Once with the sauce for about 4 min or so. It’s because a home oven can’t get hot enough. A pizza oven would be at about 400 Celsius. My home oven only goes to 250. I have to say Daniel you did a great job. I’ve been trying for while now and yours look better than even mine! Good to see you using Vito’s recipe for the dough. It’s 100% the best one. You did a great job…… but save yourself some time and heartache….. you do need to twice cook. Take it from me. I tried it….. and just wasted dough.
Any idea how to transfer pizza onto the stone without a pizza steel? I tried directly from the upside-down pan, and it was a total messy disaster! I can't even describe :) let's just say it look like a half eaten rectangular nothing :) plus the bottom part of the dough was sooooo thin, it was ridiculous. In this case, this isn't a plus because I couldn't do anything with it. Help pls hahha
RIP haha. I mean any thin flat metal or wood object you have could work 😅 to be totally honest buying a pizza peel is cheap enough to justify even if used infrequently. You can get them on amazon for around $20 and if you have the choice I’d get one with holes in it
@@daniel__cooks Thank you. I am currently on my second try. Fingers crossed :) I decided to use a thin pancake pan and to cover it with semolina so that the dough can slide in the oven easily. Hope it helps :) Btw I keep rewatching your videos on stretching the dough 'properly', and I also watch Vito's techniques, but boy it looks so easy when someone else does it :)))
Thanks for this video
What are the oven settings if you don’t mind me asking?
I set the oven to as hot as it goes and it was usually around 275 C to 300 C. I didn’t have the fan or grill settings on although I will experiment with those settings in the future 😃
@@daniel__cooks
broiler is on too?
No, I will experiment with the broiler in the future but I left it off for this one
@@daniel__cooks
Thanks mate
Considering wording you use, you watched the same Italian master video as me 😅
Looks so good. What did you do for your tomato sauce?
400g crushed tomatoes
a tablespoon or so of olive oil
1 teaspoon of salt
a few basil leaves torn up
That turned out to be enough for about 6 pizzas of that size (250g dough balls) 😃
@@daniel__cooks thanks!! I can't wait to try it soon
If you’re using poolish …. It’s not following the AVPN guidelines. I’m not saying you didn’t get good pizza results I’m sure it came out good. You made more of a contemporary pie. Remove the honey … less salt and a lot less yeast and do a direct dough method with minimum of 24 hour rest time … then you will get closer to calling it a real napulitan pizza
Yes. In fact my most recent video is about making AVPN pizza dough 😃 czcams.com/video/9jnfSd_nvIM/video.htmlfeature=shared
What is the correct amount for 00 Flour?
I haven’t tried it, but it should be the same as the flour I used: 300g in the poolish plus 135g after pre fermenting.
You clearly learned from Vito Iacopelli
Indeed! I watched a lot of videos about pizza but his were the most applicable to my situation
Vito Iacopelli ❤ 🍕
Yep! Love that guy
Me, too 😘🫴🍕❤️
I knew you watched him when you said, "soft and crunchy!" 😊
Did you use the grill function on the oven ?
I didn’t, but I have whole video all about oven settings where I test grill and some other settings Use THIS Home Oven Setting to Make Better Pizza Napoletana
czcams.com/video/YPOXkp4E7v4/video.html
@@daniel__cooks thanks !
What kind of flour? Great video btw!
I used what is basically a strong all purpose flour. It’s called T550 in Europe and has 11.9% protein
Hi dude, how much minutes in the oven? 250 celcius right?
My oven was about 275 Celsius but if you’re using a home oven just make it as hot as you can because a real pizza oven is about 450-500 C. As for cooking time, it’s more about what the pizza is doing. I waited until the crust was puffy and just starting to brown before adding the cheese and then waited until the cheese was bubbling to take it out
@@daniel__cooks thanks a lot!
Jawline of the gods
What oven mode did you use and how long did you heat the stone ?
I just used standard heating from both top and bottom elements. No grill/broil mode and no fan/convection mode. I used a steel and preheated it for about 1h 30m which is longer than it needed but with filming and it being my first time it took longer to get the pizza in the oven than I expected. I’ve since made pizza with similar fantastic results and preheated the steel for just 50 minutes or so
@@daniel__cooks thank you very much !!
❤❤😊
Dry the cheese in the fridge for two days
What kind of flour did you use?
I used T550 which is essentially a strong all purpose flour. The one I used has 11.9% protein
That is the best simple napolitana pizza video ever made.I wish that arrogant vito cappelli can learn from you.He is so full of deciet that he lies in his videos so you can keep track on what he is doing .But you sir are amazing.
Dough will be much better at 48 hours
What kind of flour can I use?
I used T550 with 11.9% protein (if you’re in Europe). If you’re in the US I would use King Arthur all purpose flour. It has 11.7% protein
@@daniel__cooks I’m in the US. So great, no need for 00 then 😊
Nice mium mium! 😁
future adam rag
Not bad, but nit neapolitan. Way to much yeast, and there should be no honey , sugar, or oil. Also need a minimum of 8 hour rise time. This would be more of a New york pizza.
Agreed. This is by no means a traditional Neapolitan recipe. However, the end result seems fairly similar. I'm planning to do a video soon trying to make a much more traditional dough
Looks like the recipe from vito lacopelli 😆
Oh, you know about the poolish
Where’s the egg?
No egg in pizza
@@honerinuk1094 Egg was placed in the middle basically forming or looking like a bullseye. This was served at a Italian restaurant in Berlin in the 1970s.
russian oil in 0:53? nice
It’s actually produced in Ukraine 😃
CROUNCHY!!
Hahaha I had to resist the urge to say it like that
Definitivile it's not neapolitan Pizza. Its pizza, but not neapolitan.
Not good
Rudeness!
garbage
You think you can better mate? Prove it.
Rudeness to the max!
Wrong, no poolish in True Napoletana pizza, Bye Bye!!