How do you clean the stone, particularly at the front where the dirt doesn't get burnt off?

Why add the salt during the kneed and not incorporate with the water?

Semolina.

i thought the approach on the dough is kinda wierd but with everything turning out like this i think the results speak for themselves. Nice

Helpful video, thanks.

It's expensive flour

Piquante peppers and sliced chorizo make amazing toppings, try it, if you haven’t already 👍

Have you tried the Mutti San Marzano’s?

First timer having a go at pizza . could you advise buying the correct cheese as cant find low moisture cheese like buffalo mozzarella hard and soft , I've looked on Tesco, Waitrose and its become a blur lol . Regards Trev

Why do you heat the peel up out of interest? Thanks for the video!

Hi could I use Kitchenaid stand mixer to mix the dough at first . going to give it a go, look grate

Hi.. where did you get all your containers? Cheers

Manitoba is used for specific recipes. Try it with focaccia di Recco. You can’t make it any other way. I’ve also used it for strudel, it gets as thin as parchment.

what am i doing here

Is the late addition of salt something you arrived at by your own logic/experimentation? I don't think that I recall seeing the technique recommended elsewhere, but I'm no expert! It feels slightly counter-intuitive to me to think that rubbing the salt into the dough would result in an even distribution, compared to adding it after, say, 50% of the flour had been added to the liquid - when the mix would still be wet enough to dissolve the salt easily. Have you found your method to give a superior result?

If we want to make the dough and freeze it. Do we do it all first and then freeze it or freeze half way?

Amazing recipe, thank you so much!

My dough stretches back. Even tho I use flour to help stretch it. Any tips?

Hi can you freeze the dough after making it to use later ?

I used DallaGiovanna e followed you recipe step by step to the t. The pizza crust was delicius!! I'm Italian living abroad and miss the authentic italian pizza, this definitely made the cut! Thank you! 😊

Hi, 400 degrees Celsius or Fahrenheit? Thank you

Did you add the full bag of flour?

Can I use an electric dough mixer?

You should do more such videos with wood fired oven. Even a cob oven would do, and add great variation and dimension to your excellent content.

New subscriber here, this was so so helpful, thank you!

Clear and consice recipe, however, I see you used water from the kettle. Was it warm water to dissolve the yeast?

Sorry but this isn't a useful tête-à-tête as the retail bag of Dallagiovanna is a rung down from the offering of theirs that was intended to compete with Caputo _Pizzeria,_ which they simply named _Napoletana._ The one you have here is better compared to Caputo _Chef's/Cuoco._

hello can i use instant yeast? and how many grams of that for 1kg caputo flour?

I love Caputo Manitoba flour for sourdough bread and was wondering if it was good for pizza in the roccbox. Thanks for the confirmation. I'll try 64% first.

Awesome video. Best regards.

One more question Mat, Favourite flour that you can buy from the supermarket, M&S etc? Thanks

Great vid Matt, why did u do a 70% hydration instead of lower? Thanks 🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

when did ooni purchase a mill in italy? ))

with that steel fork on the plastic, i think you may have bits of plastic in the dough as well

Does roccbox have a biscotto stone? What was your stone temp?

Not available in the U.S yet.

We have this Mutti pizza sauce, where I live, and I absolutely love it! I use it for my pizzas and put it on everything I eat, I like it so much. :))

Parabéns!

That pizza is a thing of beauty! Textbook Neapolitan style crust. I’ve been mucking about with polish and biga dough recipes, and they don’t look any better than your simple version. Well done!👍

Thanks for giving our Ooni Type 00 Pizza Flour a try - we're delighted to see you enjoyed it! 🍕💛

Great video as usual

I have a recipe I would like you to try and use with your Manitoba or this flour 100% biga 75% hydration by maestro Roberto susta Final amounts of ingredients 1000g of your flour of choice 750ml water 28-30g salt 5g fresh yeast, use 2.5g if you have dry yeast 1g of malt or 2g of honey, only for enzymatic action firstly, dump all of your flour onto a baking sheet or dough box Then dissolve 4/5ths of your yeast and malt/honey into 450ml water shake the box of flour while adding in the water, do not knead, leave ribbons of dough, because gluten will break down into acetic acid which is a no no Then ferment the biga in a tall container for 1 hour at room temperature and 24 hours in the fridge at 4 degrees Celsius Dissolve your 28-30g of salt into your remainder 300ml of water to create a saline solution then get the remainder yeast and put it into a mixing bowl and add your biga, turn the mixer on and add your saline solution gradually Then aim for as much elasticity as possible, knead for 20 minutes maximum Then turn it onto your bench and divide into 6 280g balls, one may occasionally be 250g but shouldn’t deviate too much Please form a smooth skin with a bit of oil to keep it from drying out, and crimp the bottom to seal the air in And then let them rest for 2 hours or until doubled in size Use the “clap technique” or the “neopolitan method” of stretching the dough From there do as you wish, but 450 degrees c and 300dc stone temp is crucial. Enjoy,

I would like to see you compare a Top-Shelf Flour like this to the least expensive Unbleached All-Purpose Flour you can buy at the supermarket.

What it is cook it in the home oven at 270/240 i don"t think will look like that!

If the hydration level of 70% is to be maintained exactly, I would recommend not weighing the water but measuring it in ml. 700g of water is only 700ml of water if the temperature is 4°C. At different water temperatures, the density of the water changes.

Was that a Roccbox?