3-Hour Neapolitan Pizza - 500 grams of 00 flour - 375 grams of water - 12 grams of salt - 2 grams of active dry yeast Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5 hours at room temperature until they have doubled in size. The percentages of the ingredients are as follows: - Flour: 100% - Water: 75% - Salt: 2.4% - Yeast: 0.4%
@@Carl__Johnson Active as in Active Dry yeast means you should "ACTIVATE" the yeast first (as per manufacturer instructions). Instant Dry Yeast means there is no need to activate or bloom the yeast first. In practice, if you know your yeast (whatever the type) is viable, there is no need to activate/bloom it first and that is what Julian Sisofo does in this video.
@@a7np You could use any type of yeast, you just need to convert the yeast in this recipe (active dry yeast) to the yeast you want to use. Do a Google search on yeast conversion. In general, to convert from Active Dry Yeast (ADY) to instant Dry Yeast (IDY) you just use about 25% of the amount of ADY, so in the case of this recipe, 2g of ADY with 1.5g of IDY
Yesterday was my first time making home made pizza in a true pizza oven. I tried to make a 72 hour dough and it did not come out right at all, so I needed a quick save to salvage my pizza night. This recipe delivered! There is just no way that I would have anticipated that this would be so damn good. I could not have been happier with the results. Absolutely amazing dough. I wont even be bothering to do longer fermenting dough ever again, this will be my go to from here on out. Thank you so much!
72hrs will overproof without correct temp, if you ever give it another try, do 24hrs Room temp, or 48hrs cold (Fridge, 5ºC or so) and very well sealed, no oil. Also try less yeast, 2g per kg of flour (Type 00) is the usual amount in the original recipe. If not, well, the video one is good too, pops to him 👍👍
Hey Julian! Thanks again for this unbelievable recipe. I tried it yesterday and I just could not believe my eyes and hands, how soft it was in the end. I baked it in a home oven 250 Celsius, 4 minutes prebaking with only tomato sauce and another 4 minutes with toppings. Jesus it was delicious, crunchy outside, soft and full of air inside. My second best pizza I made in my life. Cheers from Hungary!
I was sceptical at first but wasn't happy with my 24 hr dough so I had no choice but to do this 3 hr dough last minute. It is an AMAZINGGGG recipe, best dough ive ever made and guest were complimenting the dough all night. 10/10 Thank you
I’ve tried biga I’ve tried poolish I’ve tried Vito’s but this 3hr dough is the best by far. Julian you are a legend. Thank you so much you have saved my pizza life😃👍🍕🍕
Got myself a Glowen Raptor pizza oven (it's amazing!) and needed a quick recipe to test it out. Tried this 3-hour Neapolitan dough, and it turned out fantastic-lofty, crunchy, and delicious. I also made Vito's 48-hour double fermented dough over the weekend, and while it had a bit more depth of flavor, the quick dough was surprisingly just as good! Thanks a lot and keep up the great work!
Looks absolutely amazing 🤩 definitely will try this method. I’m making focaccia in similar way but I leave it in fridge overnight and bake next day. Love your content 👍🏻 you need more subscribers because your channel is worth it 😊👍🏻🍕🍕🍕
This is amazing! Thanks so much for this. I don't feel the need to do cold fermentation and can finally make same-day pizza. It still works if you move it to the fridge with this method if you're not going to cook it the same day as well. One suggestion: depending on the flour you have, the 75% hydration is pretty high, so some people might find it too sticky to work with. I’ve seen that in the comments. I would suggest starting with 60-65% hydration if you're having this problem. For example, for 500g of flour, start with 300-325g of water. But really, great job!
Hi Julian I have been making Neapolitan pizzas for two years now in Gozney Roccbox. Most times I take 2-3 days to ferment the dough using le5 Stagioni flour and sometimes 60/40 mix with Manitoba which has a higher W rating to help with the higher hydration.. It has been a real pain in the butt trying to time my doughmaking to fit in with my other daily activities and guests suddenly changing their day to come. My whole pizza making world has now become such a pleasure after using your dough. 3 hours for the dough against 3 days, Room temp, refrigeration and several other processes and honestly I can not tell the difference between the finished pizzas. Still getting nice airy cornichiones. I am truly amazed. My pizza buddies are using your methods as well. kind regards Wayne
finally a fast dough for this incredible pizza.. I'm going for this recipe tomorrow.. Need to pick up more zero flour.. I'll LYK how I made out.. amazing video WOOO
Hi Julian, your recipe finally made my ooni pizza oven wake up from its long sleep! I really love Neapolitan pizza, but making good pizza dough, which takes a long time, wasn't easy because of my busy work life. Thank you so much!
Wonderful techique Julian. I live in a high humidity area so reduced hydration to 68% from your 75%. No reason to ever use another dough recipe for my pizza oven.
i tried your pizza dough over the week end it's really delicious everyone enjoyed if i want to increase to1000 gr flour do i simply double the amount of everything .thanks again for this recipie.
Would have liked to see that pizza coming off the peel. If that was me I’d end up with a calzone. Love how you put the basil and parmigiano under the mozzarella. 👏👏👏
I just tried the recipe for my first pizza EVER, step by step and it looks great until now… About to put it in the oven! Thanks for the effort. I’m pretty hyped right now 🎉
Thanks for the recipe. I needed a quick recipe for pizza. As a home bread baker, I work with no knead, high hydration doughs, so I’m familiar with them. For breads, a dough scraper is necessary and stretch n folds, the same.
I have tried both this recipe, and your poolish one. Both are by far the best recipes I have ever made, and I have tried A LOT. Your video makes it very easy to follow the steps, thank you very much. I must say this quick dough recipe is not very far behind the poolish one. That may be a bit better dough wise, but this one is very close.
Hi - this looks amazing. I definitely want to try it. How do you stop it sticking to your hands and surfaces when handling it for balling etc? It seems like it would be super sticky at that hydration?
Hi, the recipe is very good. We only have a problem with setting up the stove. We have a Zanolli oven and we bake your pizza at 370 degrees on heaters 9 up and 9 bottom. The cake is burnt on the bottom. What are we doing wrong? what furnace parameters will be the best?
Julian, nice work as usual. From your experience and after trying this one, what is short fermentation pizza compared to Polish over 24 hours? Did you notice huge difference in terms of taste and other things?
so the 3 hour dough is very good. but the poolish is my favorite. for the best fermentation and airy crust, long fermentation matters. the 3 hour dough is good if you are in a rush to make good dough fast. try it out you will like it
The thing is that if you do all the process well, 3 hours or 78 it's always good, what changes are variables in taste and volume. But even a 3h dough it's perfect. Just think about that direct dough (Traditional Neapolitan style) proof in 8 h room temp, without using fridge or poolish/biga. Using poolish or biga can help with higher idratation like 70%+ but for a normal pizza 3-8h it's ok! Even the yeast flavour won't be too harsh, maybe if u do the 1h pizza would taste more like yeast but 1h pizza is...y'kno kind of illegal X)
Getting it ready to make dough balls as I type. Will get back to you. Good job with the video, thanks. Update: OK, came out OK. There is for sure a difference in this and the 36 hr. batch I usually make. Thanks for showing me this, it could come in handy in a pinch.
I love this recipe!!! Since I only have a regular oven that goes to 250 Celsius and a pizza steel it takes about 6 minutes for the pizza to be ready. Would you suggest that I pre bake it with only the tomato sauce for 3 minutes and then add the mozzarella for the last 3 minutes?
Thanks for this great recipe, I’ve tried it a couple of times now and I love it. What should I do in case I have 5 to 6 hours until pizza making before the last step (1,5h resting in your recipe)? Should I put it directly in the fridge for five hours or leave it outside 1 1/2 hours and then 3 1/2 hours in the fridge?
Not able to get 00 flour. Will AP flour or bread flour work? Also would kneading the dough be ok instead of the stretch and folds? Judy wondering Great instruction!👍
Done this twice has come out awesome. Just a quick one after the first 30mins to make a tighter larger dough ball it is a little sticky any tips on how to get it more firm like yours so easier to make the large ball without sticking to my hands. Thanks so much for posting
After we cut them into the smaller dough balls (after the second rest), can we put them in the fridge after that if we aren’t going to make the pizza right away? I like to make the dough before I go to bed so it will be ready the next day. Should I leave them out at room temperature or put them in the fridge for the next 12 hours?
i will definitely make a detailed video on this. its a trick of mine where i dust and press the flour into the bottom side of the pizza dough. just make sure the bottom part is nice and dry!!
Hey mate, thanks for sharing. I've tried this a couple of times and when it comes time to divide and shape the dough it's still a sloppy wet mess! How can I ensure it's firmer and more mouldable? Cheers.
Same for me, I'm trying this out today and just divided. No way I could get nice balls though, extremely sticky and hard to shape, so we'll see in a couple hours how it turns out.
nah i almost cooked my house the dough was sticking and i struggle to put it in the oven the cheese was burning and then another time with some more flour but it was too much flour and didn't really cook, any tips? it was still flour dusty but a good melt on the pizza overall (the pizza was insane though, first time and in an electric oven indoors (the fire alarm rang), I'll clean it and try again tomorrow or the next day and try out some other techniques to properly drop it in)
Tried this recipe and the overall went well. Nice high rise and very soft top. The only issue I had is a thin layer of relatively hard and dry bottom crust, not very comfortable to eat. Used 250 C pizza steel for 4 minutes with convection on the bottom rack of my electric home oven with 1 hour preheat. I wonder if the cause of this hard bottom crust is the generic bread flour I used or maybe something else? Maybe the temperature was too high and it's better to lower it to about 230 C?
@@julian_sisofo Indeed flour 00 made bottom of the pizza much softer! Thank you for the advice! Just did the pizza using Le 5 Stagioni 00 flour using the same exact steps as last time. Now I have a very nice soft bottom crust. I also noticed that pizza pieces after a while on a wooden plate become rigid in a sense that if I lift them by the edge they stay straight horizontally and they do not bend at all by themselves. The dough seems to be super-super thin, but still it can hold all the toppings! Is it supposed to be like this, or overcooked? 😂
Jusk asking, if I have a home oven (230 celcius / 446 f) then how should you make the recipe a little bit different and with lots and lots of more fermentation time like a day or so, cuz when you cook it in home oven the crust doesn't puffs up, so maybe the dough needs more fermentation time. So can you give me some advice?
i would start by buying a baking steel/stone. also, add ice cubes to your oven during the bake to create steam.... this will cause the dough to spring/rise more.
@@randomfacts11223 I would add a bit of oo for home oven, but his tips work fine if you heat the pizza steel really well, I broil my steel until it reaches 800 then pizza comes out perfectly
Hi Julian, I just started my pizza making skills and I am struggling 😢 could you help me out? I tried your recipe, but the dough looked more wet than in your video and after the final rest/proof I tried forming the pizza, but the dough sprung back, so it sort of stayed a blob? Any tips? Thank you!
@@julian_sisofo thank you for relpying 🙏flour I used is 00 LaTua farina (I am based in Europe) - maybe I handled the dough too much after the final rest.
So a couple of questions mine is like 10x sticker than urs after first rise and it keeps loosing shape so im thinking letting it rest for like 4 hours at room temperature so it will get similar result as u for comparison mine after first rise looks like what yours did after mixing how can i save this?
no, you will need to do a 1 hour autolyse with the water and the flour. mix them both and allow to rest at room temperature for 1 hour covered. then add the yeast and salt and begin the normal recipe procedure
The gluten network didn't develop enough, and resting/fermenting it longer will only make it worse. Use a stand mixer with a hook if you have one, and beat the dough until it sticks to the hook like a ball.
@@napoleon3625 Yes i tried it already and it’s easier and better than my already good pizza dough. Just follow it. Since I’m using a home oven. I pre baked with a thin spread of olive oil , basil mix - i do this so the dough in the middle won’t puff Then I bake with toppings for 5 mins. Oven at 400f coz that’s my oven 😢 I finished it on my fry pan for 2- 3 mins to have a crispy bottom I’ve been experiment diff dough recipes and so far this is easy and best for me. Btw. I used bread flour and saf instant yeast. 1 tsp Kitchen Aid with hook for 1 min just to combine everything.
Here it is: Yeast = 0.014706 Cups, Water = 1.58503 Cups, 00 Flour = 3.937008 Cups and Salt = 0.043937 Cups. 🤣 Better yet, and as Julian said, buy a scale, they are inexpensive.
Nice job, and you can't argue with the end result, but isn't that a lot of oil to use? Napoleon pizza dough "technically" doesn't use oil, or am I wrong? Also, I'm no pro, but when I'm making a quick pizza dough like this, I use about 1% white vinegar to add some character.
It's highly likely that this is because of the "W value" of your flour. Make sure you're using a flour with a high protein content, preferably at least 12% (12g per 100g).
