Hey Massiomo, happy to see you back, I know you might have preferred to stay longer in Thailand. Sometimes I like crunchy pizza, but then I also go for high hydration plus bake them in a tray or baking pan. I love the crunch plus the puffy, slightly chewy dough sometimes. I think texture also matters. Take good care and see you in the next one.
Hi Massimo. Great video but you have a huge mistake there. Oil (or any fat for that matter) is a dough conditioner and makes the crust SOFTER, not crispier. Just make two identical doughs with 0% and 5% oil and see for yourself (the 5% will be MUCH softer). So your advice to add olive oil to get a crispier pizza is counterproductive.
The oil in the dough is used for: make the pizza crispier, crumblier and tastier. improve the leavening phase making the final result not only tastier but also more easily digestible. give greater elasticity to the compound.
@@massimonocerino Massimo my friend, it is a well known fact that oil acts as a dough softener/tenderizer, it’s not even debatable - ask any baker and he will tell you this. For some reason, for pizza, there is a misconception that oil in the dough produces a crispier crust - this is not true, the opposite is true. Oil “lubricates” the gluten strands which makes the dough retain more water during baking (producing a softer, more “moist” crust; It also makes the dough more extensible (not elastic) which produces better oven spring (more oven spring can create a crispier outer shell due to better bake-out, but this is not to say that oil makes a crispier crust because the softening of the crust will be much more pronounced). Oil in the PAN will make a crispier crust, but not in the dough. I have had this discussion so many times with so many pizzaiolos and always proved them wrong. I have no idea where the concept of oil makes a crispier pizza came from, a simple baking test is all that is needed to refute this. Take brioche bread for example, the softest bread there is - it contains 30-50% fat, and fat (butter) is what makes it so soft. And there are many more examples. Just make two identical doughs with 0% and 5% oil, and you’ll see the huge difference first hand 🙂 Actually I just remembered I have a video of such a test: ru-vid.comxSnj1a5snWg This was with oil % of 0% (first pizza), 3% (second pizza) and 6% (last pizza). As you can see clearly, the 3% pizza is softer than the 0%, and the 6% is much softer than both. Btw, You cooked the pizza for precisely 2 minutes - you can’t really get a crispy pizza with such a short bake time; It might be “crispy” for the first few seconds out of the oven (like in your video), but take a bite 90 seconds later and there is no trace of any crispiness
Mass, have you ever par baked the dough to make it rise in the center and give it more structure? I've never had Neoploitan but it looks very thin and floppy. Please do a par baked one for me.
I would like to see a Neopolitan that is par baked a bit first. Otherwise, the dough and topping in the center is paper thin and still not cooked through.
