Pizza Margherita from World’s Best Pizza
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- čas přidán 4. 12. 2019
- Learn how to make my Pizza Margherita!The best pizza base dough needs the smallest amount of fresh yeast and time… Time to rest and rise and do its thing. This is the step you don’t want to rush. This video shows you how to create the world’s the best pizza dough and gives you all the tips and techniques you’ll ever need!
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A million THANKS!!!!
Amazing!!! Thank you for the lesson!!!
Can’t wait to try it!
You are the BEST.!! Thank you.
You are a living legend my man. I like that you genuinely have your heart 100% in this. You remind me of a Napoleatan pizzaiolo here in Denmark. The only Napoleatan pizzeria in Denmark. In fact the only place in Denmark with a certificate of authenticity from Naples. Liked and subscribed. Much ❤ Michael
awesome video, thank you so much; greetings from Norway
Loved it...
Your king pizza of sure,, thank you for your education and knowledge my friend,, iam learning so much from you, ❤
Thank you! You are a great teacher. Clean and simple.
One question, can you freeze the dough?
Pizza for me sometimes is an instant craving and the 24hrs dough is DELICIOUS but gets in the way... Haha If yes, what are the steps from frozen. THANK YOU!
Your recipes and technique is probably the simplest and easiest to understand and follow. I wish more people would follow you. Thanks
Ive subcribed johno, my wife bought me a woodfire oven to go with my smokers out back. Looking forward this weekend to cook pizza for the family. Your a legend mate. Thanks for the recipe
I'd say your wife is a keeper!!!! You got a good one friend...Happy Cooking!!
Yo Johnny! Love the Pizza dough!
Thanks for your receipe Johnny🇮🇹 (Tocayo) 🇮🇹 🇲🇽Apreciate it👍
Question for you, Johnny, not sure if you’ll see this or not but in making pizza, pretty much any style which surface is best to prepare it on wood or marble? I find that some people recommend wood while other people recommend Marble, so I am a bit confused… I’ve done pizza on both seems to turn out the same.
I want that stone 🤩
The water temperature is very important, there are three factors in fermentation an the fourth is water temperature..it depends we're u live.. warmer temperatures, cooler water,ECT..yes salt does affect rate of fermentation, usually the idea dough temperature,78 to 80.. very important factor..chef Mike..
I like your pizza. I know the pizzas from
America look nothing like a pizza from Napoli but I’m curious as to how you would make an American style pizza.
Johnny i remember u doing a video on making mizza and using a type of wood you use in your oven from italy. What is the name of it?
At what point do you freeze the dough
How can I get your Book Chief? Could you please disclose me any Idea to buy your books....Thank you
How hot was the oven?
Should the dough balls rise at room temp for 24hrs or refrigerator.
John, I have heard many times that cooled pasta water is an essential ingredient for pizza dough, please what are your thoughts on this? What difference does it make?
I've never heard anyone use pasta water for pizza before, I'd also love to know
I'm italian and never heard anyone use pasta water for pizza
@@BlackLight180 because no one does this. He confused it with pasta alla carbonara, probably, where pasta water is one of the essential ingredients of the "sauce".
@@coronerxd I think you're right. I use pasta water, which contains starch, to sauté pasta to get a natural creaminess instead of using cream milk...
@@BlackLight180 yes, that's what it's used for. It's also added to other pasta sauces for (like cacio pepe for instance, and even tomato-based ones).
😍😍😍💚💚
Thank you! Can the dough be stored in the freezer?
yes it can be done
What happened to the audio mate? Great recipe. Love the low amount of yeast
Hi that dough just relax 24h in room temperature or in fridge ?
The flour says 10-12h at room temperature, but he modified his recipe, now it's 24h in a fridge at +16. I stick to the original recipe since I don't have a wine fridge at home. If you do have, you may go like he does now at his 400 Gradi pizzerias.
You said you let it rest for 24 h, you didn't say how? On the counter at room temp, or in the fridge?
If i recall in a vincenzos video he was featured he said its better in ambient temp with a damp towel
@@sakispdsw so room temperature?
Just finished reading your book and I enjoyed. I don’t have an easy access to fresh yeast so could you tell me the exact amount to use to make your pizza but using dry yeast !
Also wondering the same? I have quick dry yeast
Generally you would use about 1/3 the weight in dry yeast as compared to fresh. So for this recipe you would use 0.3gram, and definitely no more than 0.5grams.
@@bhuvidya I think on vincenzo's plate he said 1g of dry yeast per 7g of fresh yeast.
@@surgeon23 No, it's 3:1 ratio. Meaning for 3 grams of fresh, you use 1 gram of dry.
@@bhuvidyaforget it! Not enough yeast if you put .5 g active dry yeast@ it won't rise! I've tried it and it failed miserably!
How many minutes did you cook in what temperature?
home oven using fan is worst for cooking pizza
u need at least 240°c to cook perfect pizza
the higher, the better
You shoud use the Ovenprogramm were it says heat from the bottom. 240 to 270 degress C ist best should at least need 8 to 10 Minutes, depends of your oven
Love the recipe... BUT, I can't help myself, the yeast - I am like to see in the video around 5 grams based on the cube size? Is that really 1 gram only??? 🤔
U didn't mention how much water so how much thanks
Can you add dry yeast?
yes..usually you use 0.33 gram of dry yeast for 1 gram of fresh yeast ..
Yes he did a video with Vincenzo that is for dry yeast approach, go check it out!
do you have the recipe for making the sauce for the margherita pizza?
you can find it here: czcams.com/video/UFoe9KtPRXs/video.html
Crush San Marzano peeled tomatoes with your hands in a bowl. Add a bit of salt. Mix. That's it. Neapolitan pizza sauce is just tomato, you add olive oil and basil when you build the pizza.
Anyone know the temp of the water? I know the final dough temp is 78*.
Room temp per another video he did
Is that correct amount of salt 30g per 1kg floor?? Isn't that too much??? Please let me know. Thanks!!
Yes, that's correct. 3% is typical Neapolitan percentage. 2.5% - 3% is the standard I think. Low yeast and long dough maturation seem to make it taste less salty. These days I just use typical bread percentage 2%, and it works out fine, if that helps. I wouldn't go under 2% for Neapolitan style though. Even New York style which can be less, I just use 2% as easy to remember and works for most dough.
This looks nothing like how it usually is. Is that because it's not an oven that goes upto 900+ degrees f?
Usually yes, if no broil like in his video. If it's brick oven or something like Ooni or Breville Pizza Oven it can reach around 900F. 🤣 If you have broil setting in your home oven, you can do some hacks to make it look like a brick oven pizza. ☺️
He should have put the pizza on the top rack, not bottom. The hottest part of the oven is the top. Turn the broiler on for 3 minutes before putting the pizza in. Turn it off then add the pizza
@@dadwith4daughters Not every oven has a broiler. Mine hasnt so I put it in the 3rd to the bottom rack. 🙂
@@arvi8843 Good point. I guess the message is to put it in the hottest part of the oven and that's the top. Sounds like you have it
Is that fresh or instant yeast ??
@user-pz9px9zj6h actually 1/3
let the dought to rest for 24 hours.. but in fridge or room temperature?
Want answer also?
16-18°C
@@davejenkins7735whats wrong with that? Its veru simply question. 😢
You can try both,first temp, then fridge.
fridge of course, to not let the yeast activate quickly
Your ball of yeast looks as minimum of 5g to me. It is definitely not 1g. So how much do you really use?
A very important point you have forgotten to mention is un pizzaiolo have non stick hands
I tried this recipe Johnny with only .5gr of active dry yeast(because i cutted in half your recipe), and with only .5 g of yeast, it simply doesn't work! I did exacly like you are doing, let it ferment for 2 days in the fridge, and it didn't rise at all! So tell me what is wrong in your opinion! I usually put 5 g of yeast in my recipe(half of your's, and then it worked fine!
wrong temperature maybe ...try to use active dry yeast ...also do not use water over 32 degree Celsius also dont forget to leave the dough out at room temperature for 3 hours atleast after kneeding.. before putting it in the refrigerator...then when you take it out of refrigerator wait till it gets back to room temperature(must)and let it rest for another 2 hours before making the pizza.
In another place he mentions the exact temperatures. It needs to be in the fridge. Not too cold. Not too hot. Maybe that's why
@@cr-it5lh i did all that!
Is it just me, it seems like the "simple" way is much more complicated than just rolling a dough ball, or basically any other way.
Yes, it's you...
How you make your 🍅 sauce for pizza
That’s east. Just hand crush canned San Marzano Tomatoes and add salt and optionally basil in the sauce. Done.
@@OckGypsyhell no where is the MSG?
@@therealGreencrack Add it in if you want, but the tomatoes got natural MSG.
STOP Plz. I have a ??? In a video that you did earlier with Vincenzo, you put water first ,then yeast. Then 10-20 % flour, and lastly, salt...Does it really matter if salt or yeast is trading places?
Liked your video. However, the crappy music is really irritating.
yeah that is never 1 gramm of yeast
Yeah, don't bother cooking it properly.
i worked in 400 gradi essendon for a month but management did not recognise me, i was kitchen hand, i left, tim , some few other people were there, i wanna come back to any branch if you have a vacancy
If you want us to follow your videos, why can’t you put the proper recipes down for your viewers?