Very good video for a Kitchenaid mixer! Good idea not to add the yeast water and salt water at the same time! Salt kills yeast it added on top of yeast. Nice Job and Thank you!
i been watch about 20 OR 30 peoples you the best ,the right technic thanks BRIAN why ?if you put yeast and salt together in the same time that not right so you the best
Great informative video but even here in USA we prefer to use metric for measurements in pizza making its more precise . I do think your dough is a little dry I prefer a 65% hydration meaning for 1 kilo of flour I use 650 ml. water . Mille Grazie !
Hi Brian, please use grams or oz when describing a recipe. In this vid you used grams in one example and oz in another. Easiest would be to list it in the notes below
the dough looks tough. shoulda added more water for a higher hydration percentage. I know the video is old but I needed to correct this. the stress is from the dough being too dry and overworked. increase water to 65-70% hydration and you;ll get a better result.
It’s so strange when Americans call pizzas pies. But I suppose here in the UK we have Shepard’s pie which is also not a pie and Yorkshire pudding which probably isn’t from Yorkshire and isn’t a pudding, so I guess we all have our quirks. Great video though.
I just got my tailor scale Yesterday It looked on the scale for one oz it's got like little black lines after the 0 and then the big 10Z that's a lot of salt for that
If you make poolish add 5grams of natural honey with 5grams of dry yeast,300ml of water and 300 grams of flour 00 for poolish, between 16 to max 24 hour in fridge but 1st hour leave it on normal temp then fridge...thats 1st part then add lets say if you want 65 or 7 70percent hydration balls add on 1 kilo of flour 650or 700mililiters of water,combine with poolish,then mix all ,leave for another 16 hours...make balls aroind 250 300 grams, leave 2 hours on normal temp and bake it in pizza oven 400celsius min, you can do it in kitchen oven but 250 is not enough
Brain I followed your recipe, the yeast of 1 gr I don't think it was enough. my pizza when in the oven did not rise at all. all though it was crispy and taste good, I was looking for a more rise out of it any helpful hints
If you want to do it right (not the way this clown does it) a proper dough with 70% hydration would require 1000 grams of 00 flour, 700 g of water, 20 g of salt and 10 g of yeast
Vulgarr the Viking wow you’re right this recipe sucks. I’ve been thinking about adding more yeast to my 70% hydration 10% wheat dough. I think you’re speaking my language brotha
That's why American recipes are prone to failure, because of volumetric measurements. Everytime I weigh a cup of flour it comes out different. 100 grams is always 100 grams though
Yeah, this was just wrong. His dough was underhydrated. He never allowed the flour to absorb the water fully before he started kneading it to make gluten. There was no bulk fermentation period before dividing the dough up. This was a half-assed rush job and even though he called it Neapolitan, I can promise you no one in Italy would treat their dough that badly. One of his biggest mistakes is that you always keep the top of the dough ball at the top. You don't ever flip it over because it has developed a slight skin on it from the air and it won't bake right if it's upside down. This guy flips and flops it over and over so much I doubt he even knows which side was up by the time he's ready for toppings.
Great video but under the vera rules the yeast should be fresh yeast and no olive oil ,! granted you used no olive oil in the dough but you coated the balls with a light coating, no olive oil is used in the preparation of the dough.
How do you keep it from drying out then? I've made dough where I forget to put oil on the ball. After a 24 or 48 hour fermentation, it was dry to the point I couldn't use it.
@@Bigheadedwon I just use flour on my baking sheet then put dough balls on top cover with plastic wrap and do room temperature rise 6 to 8 hours ! Did you do room temperature fermentation for 24 or 48 hours ? If you put in fridge it should have been ok ?
Stretching technique not correct for Neopolitan pizza as per Tony Gemignani, Jonathan Goldsmith, Chris Bianco. Watch Tony on UTube "Chef Tony Gemignani live from the show floor of the International Pizza Exo"
I'm questioning your hydration. You said 20oz of water and 2.2k flour? That's 567g water & 2200g flour equaling 25 percent hydration! It should be about 1500g for that amount of flour.
Wish to show you how its made the perfect Napolitana pizza dough.. :D Yours is just looks horrible. You just not letting the dough to rest enough.. try add more water too..
Neapolitan pizzas don't have olive oil or sugar. Sugar in a dough you cook at 932f would leave you with a burnt pizza that wasn't fully cooked yet. I do wish he had showed an actual baked pizza though.
Agreed with you, flour in one time? Also salt and heist together? Many wrong also the time to the dough raise it's wrong, my pizza's are so different, ... by the way my name's Valerio D.... as well :)
This recipe is just WRONG on so many levels……maybe just the American way…when making Pizza ALWAYS follow the Italians! You lost me completely with no sugar when proofing the yeast and then it just went downhill!
signature bubbles? jesus... tougth the whole process is to take the air out the dough, so u dont make bubbles ew u will have 2 thin layers of dough over coocked in each bubble
This was probably the most informative video I've seen yet for making the Neopolitan pizza dough. Thank you guys!
This isn't a perfect video but it's the one I keep coming back to year after year, every time I want to make pizza. Thankyou!
Expert dude!!! Love it!!!
Thank you sir ....appreciate it ......mucho gracias....
Excelent video. Thanks
Muy buenos videos y super recetas!!!!!!un fuerte abrazo!
Great video, Brian!
Fantastic
Very good video for a Kitchenaid mixer! Good idea not to add the yeast water and salt water at the same time! Salt kills yeast it added on top of yeast. Nice Job and Thank you!
i been watch about 20 OR 30 peoples you the best ,the right technic thanks BRIAN why ?if you put yeast and salt together in the same time that not right so you the best
#FrigginFantastic!!
Great informative video but even here in USA we prefer to use metric for measurements in pizza making its more precise . I do think your dough is a little dry I prefer a 65% hydration meaning for 1 kilo of flour I use 650 ml. water . Mille Grazie !
70 percent better if you temp of kitchen oven is max 250
What temperature for the convection oven/regular oven?
You hydration seems a bit low and your dough a bit tight ?
Do you use dry yeast?
Question, you suggested 65 degrees water temp should work. Is that F or C?
Hi Brian, please use grams or oz when describing a recipe. In this vid you used grams in one example and oz in another. Easiest would be to list it in the notes below
Bro go to Vitto Lacopelli channell type poolish neapolitana pizza , and you will have all, this here is not even close, and maybe 55% hydration,
@@1988josip Vito is where my family is from, perfect
800 deg. is a tough one at home to archive, which the pizza is done in about 3 min.
Need to place the CORRECT recipe/formula in the description text ...... especially helpful for those occasional misspeaks!! Still, love the PMQ!!
What kind of kitchen aid used
the dough looks tough. shoulda added more water for a higher hydration percentage. I know the video is old but I needed to correct this. the stress is from the dough being too dry and overworked. increase water to 65-70% hydration and you;ll get a better result.
It’s so strange when Americans call pizzas pies. But I suppose here in the UK we have Shepard’s pie which is also not a pie and Yorkshire pudding which probably isn’t from Yorkshire and isn’t a pudding, so I guess we all have our quirks.
Great video though.
New Yorkers and that stretch of New England call them pies. People from other states calling them pies is lame.
I just got my tailor scale Yesterday It looked on the scale for one oz it's got like little black lines after the 0 and then the big 10Z that's a lot of salt for that
Grams, pounds, ounces, and... Celsius or Fahrenheit??! 65 degrees seems a bit cool in F and way too hot for C. This recipe is all over the place.
Exactly! 20 oz water. Volume or mass 20 oz?
Please tell me this recipe.
How many grams of flour?
Water ml?
Salt g?
East g?
No sugar for the yeast or and no olive oil?
You don't need sugar for the yeast. There's enough starches in the flour for the yeast to feed on without extra sugar.
If you make poolish add 5grams of natural honey with 5grams of dry yeast,300ml of water and 300 grams of flour 00 for poolish, between 16 to max 24 hour in fridge but 1st hour leave it on normal temp then fridge...thats 1st part then add lets say if you want 65 or 7 70percent hydration balls add on 1 kilo of flour 650or 700mililiters of water,combine with poolish,then mix all ,leave for another 16 hours...make balls aroind 250 300 grams, leave 2 hours on normal temp and bake it in pizza oven 400celsius min, you can do it in kitchen oven but 250 is not enough
is that dry or fresh yeast?
He used dry yeast ! either ady yeast or instant yeast
3:25 "Eh, fuck it...":
Brain I followed your recipe, the yeast of 1 gr I don't think it was enough. my pizza when in the oven did not rise at all. all though it was crispy and taste good, I was looking for a more rise out of it any helpful hints
Keep the dough in a warm place.
20 oz of water, is that by weight or volume?
water is measured in fluid ounces
presby72 when measuring water & flour as in the baker's percentage, water is measured in grams
20 oz of water by weight is the same as 20 fluid ounces
If you want to do it right (not the way this clown does it) a proper dough with 70% hydration would require 1000 grams of 00 flour, 700 g of water, 20 g of salt and 10 g of yeast
Vulgarr the Viking wow you’re right this recipe sucks. I’ve been thinking about adding more yeast to my 70% hydration 10% wheat dough. I think you’re speaking my language brotha
Isn’t it very little yeast ?
I feel like you Stepdad was watching you and waiting for you to fuck up. Other than that great video brother!
About 2 pound 3 ounces flour. Make sure you have a good kitchen scale at home. I died.
Kosher salt???
Metric is much easier to measure and calculate along with better results.
He said the flour was 2.2 pounds because that's what the bag of 0.0 flour is. it's 1000g or 2.2 pounds. That's one whole bag.
Da fuq are these bastardized measurements. Grams, ounces, cups, lbs....Come on, man
Welcome to USA
Seb Mar we don’t use grams over here in common measurements
That's why American recipes are prone to failure, because of volumetric measurements. Everytime I weigh a cup of flour it comes out different. 100 grams is always 100 grams though
@@gib859 Some of us don't use cups, ounces, pounds in the USA. I weigh everything in grams and liters, because it's based on 10 rather than 16.
Yeah, this was just wrong. His dough was underhydrated. He never allowed the flour to absorb the water fully before he started kneading it to make gluten. There was no bulk fermentation period before dividing the dough up. This was a half-assed rush job and even though he called it Neapolitan, I can promise you no one in Italy would treat their dough that badly. One of his biggest mistakes is that you always keep the top of the dough ball at the top. You don't ever flip it over because it has developed a slight skin on it from the air and it won't bake right if it's upside down. This guy flips and flops it over and over so much I doubt he even knows which side was up by the time he's ready for toppings.
🎻 stop crying 😭
Why don't you measure in MLS for water..
Great video but under the
vera rules the yeast should be fresh yeast and no olive oil ,! granted you used no olive oil in the dough but you coated the balls with a light coating, no olive oil is used in the preparation of the dough.
How do you keep it from drying out then? I've made dough where I forget to put oil on the ball. After a 24 or 48 hour fermentation, it was dry to the point I couldn't use it.
@@Bigheadedwon I just use flour on my baking sheet then put dough balls on top cover with plastic wrap and do room temperature rise 6 to 8 hours ! Did you do room temperature fermentation for 24 or 48 hours ? If you put in fridge it should have been ok ?
😭 😭 go and check out how it should be properly done. Go see michaelpelizza on IG
No olive oil on the dough 👀
Stretching technique not correct for Neopolitan pizza as per Tony Gemignani, Jonathan Goldsmith, Chris Bianco. Watch Tony on UTube "Chef Tony Gemignani live from the show floor of the International Pizza Exo"
I'm questioning your hydration. You said 20oz of water and 2.2k flour? That's 567g water & 2200g flour equaling 25 percent hydration! It should be about 1500g for that amount of flour.
2.2 lbs not kg
Derrick Rose #NBAVote
Kaputa flour?
I believe this recipe was with Caputo "00" Flour
-Brian Hernandez
For us Europeans wtf is 2.2 pounds of flour
1kg - or one package of Antimo Caputo 00
Ryan downes 1kilo
They do have google in Europe?
Wish to show you how its made the perfect Napolitana pizza dough.. :D Yours is just looks horrible. You just not letting the dough to rest enough.. try add more water too..
Sure will be good but nothing to do with Neapolitan pizza dough
1oz Kosher salt that's a lot of salt for pizza dough
No olive oil, no sugar and at the end no pizza... Make one pizza to see how it s look like...
Neapolitan pizzas don't have olive oil or sugar. Sugar in a dough you cook at 932f would leave you with a burnt pizza that wasn't fully cooked yet. I do wish he had showed an actual baked pizza though.
stik to americano pizzas
??????????
No olive oil added
1 gram of yeast? lmao!!
Bruce Maddox it’s fresh yeast that’s why
You’ll need a lot more for dry active yeast
Please call it any other way but not Neapolitan...so many wrong steps!
Agreed with you, flour in one time? Also salt and heist together? Many wrong also the time to the dough raise it's wrong, my pizza's are so different, ... by the way my name's Valerio D.... as well :)
Very bad . Oil ? Water ? More
This takes way to long to make !
Using both metric and imperial systems.. *facepalm* if you're going to upload something on youtube.. do the rest of the world a favour. Please.
This recipe is just WRONG on so many levels……maybe just the American way…when making Pizza ALWAYS follow the Italians!
You lost me completely with no sugar when proofing the yeast and then it just went downhill!
De los peores videos de pizza napolitana que he visto, claramente no sabe lo que está haciendo...
No offence, but you're doing the dough balls all wrong and your being too aggressive with the dough
Amateur
signature bubbles? jesus... tougth the whole process is to take the air out the dough, so u dont make bubbles ew u will have 2 thin layers of dough over coocked in each bubble
You don't have a clue
Classic mexican
+pablodz81 but he's right Pablo, you're wrong
the whole process before streching the dough is take the air out so u don't make bubbles savedfaves
familiarize yourself with neopolitan pizza