Hi, I’m Ron and I want to help you make the best Neapolitan pizza possible !
This channel is dedicated to helping you create the best Neapolitan pizza using traditional flours and ingredients as well as pizza making techniques.
On this channel I will post regular videos that show you step by step how to make beautiful and tasty contemporary Neapolitan pizza using techniques used in Naples. We will explore pre fermentation techniques such as Biga and Poolish and we will also explore direct techniques that don’t involve pre fermentation. We can then tell the difference in the taste and quality of the pizzas made with each technique respectively.
This is going to be super fun and I’ll respond you any questions and comments so come on guys- SUBSCRIBE! You are going to love this channel !
Have you ever tried diastatic malt with biga? Many pizza makers say you can't make a proper biga pizza dough without malt. Your results are remarkable though and you don't seem to use it
Hiya excellent videos thankyou. several questions plz. with the bigga dough did you take a temp of the final dough mixing, also how long do you rest the dough out of the fridge in the pot before making the pizza. you mentioned the dough to be quite cold when you placed it in the flour bowl to make the pizza did you take a temp reading or just a time reading or neither you went straight from fridge to making pizza. the reason for the questions is i live in Tenerife and its hot and humid and i am new new conotto pizzas and having trouble with the rising of the crust. thank you for any help you can give.
Thanks for sharing the recipe. Today I tried it and everything worked fine except the crust did not puff up like yours. Only like 50% like yours. I tried to find the problem but I have no idea. Will it help to rest the dough for longer? I used the same flour and Water temperature was about 15°C and Roomtemperature about 23°C, fridge 7°C. I would apperciate if someone could help out
Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…
I did notice that also and therefor I looked it up. After incorporating most of the water, add the salt just before adding the rest of the water and mix it in.
very good! I have only one question: Usually for biga we need strong flour (and you have it on the table, Caputo Manitoba oro), why you chose to use Caputo Pizzeria? Anyway very nice! thanks for sharing
300g balls and you made 12inch pizza? a lot of oil incorporated in the dough. way too much yeast! that stretching also got rid of significant amount of water out of the dough but 75% seems a good start point to end up with 70% with this technique. however it looks super delicious and that what matters at the end 👍
Seems like the majority of the time in the mixer the dough was simply stuck on the paddle with little to no kneading taking place. While I'm sure pizza neophytes will not be able to tell the difference, I will stick to using a poolish then implementing the 'slap and fold' technique. You cannot rush quality pizza.
I have a K.A planetary mixer. Ow for 6 years and im begining to hate it for pizza dough. I just do a autolease with slap and folds and the dough turns out so much better. Im investing in a spiral mixer for my dough. Its a unbelievably huge difference in gluten structure and strength. K.A just for mixing anything but dough.
Correct me if I'm wrong but you made a 75% dyration dough (500+250 ml COLD water to 1kg Caputo Pizzeria Blue). right? and you went with the Big fermentation over 24hrs. right? Impressive results.
