Authentic Neapolitan Pizza Dough Recipe 

Now that's how a pizza is made, nice ingredients, great handling, and perfectly cooked. Crust slightly tough for a satisfying chew, and cheese just melted without burning. I can only imagine the taste 😋

That's what a video should be about. Straight to the point. No nonsense. Great job.

Wonderful , thanks

Very well explained 👏

What I like about your dough, is it isn't a crazy high hydration making it hard to work with, yet your still got an incredible puff on the crust! I think I need to knead mine more after watching your video in order to develop a bigger puff like that.

Great instructional video!!! Looking forward to trying this. Ciao !!!

Thank you so much for the straightforward instructions. I will follow your method next time I make pizza dough. The last time I made pizza dough, the final dough was too weak and would stick to the pizza peel. Hopefully your message will work better for me. Thank you my friend.

Trop envie d'en manger après cette démonstration. Merci de nous avoir fait saliver. Je prends note de la recette. Depuis le temps que je voulais manger une pizza à pâte améliorée. Ça vaut bien l'abonnement. A un autre jour

My all-time favorite pizza!!!! Thanks for making this vdo :)

Why do you prefer a long bulk fermentation instead of separation to balls already? What temperature do you leave it at, what is your room temperature in this professional kitchen? What ingredients are in the sauce? Tomatoes, salt, basil? How much protein% does the flour have? How hot is the stone in the oven? The pizza looks fabulous! 👍

Hi Georgio, great video, thanks for your time. How long would you knead this recipe in a mixer?

Many thanks! Please post the details of the tomato sauce (or do a separate video of you made it.)

Great video! Informative and to the point. Love it! Keep it up :)

This Pizza Looks so delicious dear

great!!!

thanks for the video! Well done! What type of yeast? Active Dry Yeast?

Thanks for good video, look delicious. How many degree is this oven.

Bravissimo!!!

Now I'm screwed if I'm driving home from the office and decide that I want to make a pizza for supper. OK, it is then. I wish I was half as talented as he is in forming the balls of dough and slapping it around on the table. A week and a half to make half a dozen doughballs is a bit out of the way for me. You've got to admire the talent. We visited Port Alba in Naples and the place where pizza was invented. We saw them make pizza from scratch - you can't improve on perfection.

Great video! If I would want to make less dough can I just decide all ingredients in half?

Great Vid - great Pizza! I also want to know the Name of the Oven or where i can get this part. PLEASE!

Excellent! What temperature are you baking at, my friend?

so do you do the dough upside down? while stretching making the top of the ball now on the bottom when adding the ingredients?

Good VDO bro, mouth watering now

How come you dont dissolve salt in water first before adding flour?

Beautiful !!! Try it with poolish, you will be addict of that recipe ;) ;)

So to be clear, you never place your dough in the refrigerator?

Very nice video, what size are your pizzas at 240 grams?

Hi Georgio, can you tell me the amount of yeast I should use if I were doing 10kg of flour, 200grms salt and 6 liters of water please?

what is this oven?

gracie mile, amici!

Hi there ! I notice that the maturation was at RT how do you stop the dough Over Fermentig??? if everything is done at RT!!!

Do you ever add olive oil to The dough? Why do some do this? Also how many grams of active yeast?

How long did you knead the dough for?

What can I use instead of a pizza stone ?

How much are 0,18 grams yeast meaning ?

Is it ok to use a mixer?

Great tip, thanks Giorgi! Ps: i am sure it’s better than the Brandon pizza’s :))

thanks bro

the final result looks perfect. real neapolitan style

prav struchnjak si zlaten, ti kaa shto objasnuvash nikoj ne moze 😁

Why refrigerate some pizza dough, you did not

Dude, do you have Instagram?

I just went to the wikipedia page on this subject and it is just too complicated. I will have to stick with an American style.>>>> en.wikipedia.org/wiki/Neapolitan_pizza