From Naples, With Love.

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I simply can't stop baking this Contemporary Neapolitan Pizza. This is a straight dough method with 48-hour cold fermentation for superb taste and easily digestible with very little yeast. Stretched to leave a very puffy and chewy crust like many modern Neapolitan pizzaiolos do these days - that's why it's called Contemporary Neapolitan Pizza. I'm using my Ooni Koda 16 for this pizza but you can bake one in your conventional oven as well, at 500 F (270C) for about 3 minutes using a very hot pizza stone. The results won't be the same but it'll go pretty close.
Bake one this San Valentine. From Naples, with Love. (Naples Florida, not Italy LOL).
Check the recipe here:
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#neapolitanpizza
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6 окт 2024

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Комментарии : 118

@MileZeroKitchen 2 года назад

Thoughts on Contemporary Neapolitan Pizza? I mean, that puffy crust is just so sexy! Like and subscribe if you enjoyed the video, it helps the channel A LOT! ✌🏼👽

@anthonyvink7153 2 года назад

It looks great. I had to work out a room temp ferment for a project I was working on and for when we were having a bunch of people over. There is no room in my fridge for all the toppings and salads for a 12 person pizza party. I have had good results with doing a 18hr poolish then making the dough and bulk fermenting it (24hr) and balling about 4 hours before service starts. People might appreciate your take on this type of recipe.

@petegiant 2 года назад

Have you been to Naples?

@anthonyvink7153 2 года назад

@@petegiant No unfortunately I have not.

@petegiant 2 года назад

@@anthonyvink7153 I recommend it to all.

@MileZeroKitchen 2 года назад

@@petegiant been there many times :)

@alge3399 Год назад

Man I love your home environment. It's so peaceful , calm and soothing! It's therapy for me. I love cooking myself and your videos give me inspiration when making my italian pizzas wih my Ooni. You are a Top Gun of bread making! 🇮🇹 Bravo! Gratzi!

@mariodejuliis4493 2 года назад

Another superb video that takes me away and Im full of images and sounds. Well done lad, and Jake. Mario

@Simon-jp7wg 4 месяца назад

Hi Having came across your channel only last week I tried the 48 hour dough recipe And I cooked 6 pizzas last night for friends And wow the stretching and folding method really made the dough strong And when cooked , so soft and delicate and delicious I urge pizza lovers to give it a go Thanks, and Greetings from 🇬🇧

@michellephongsavanh6850 2 года назад

Hello Naples neighbor! I'm going to try your recipe, after I come back from Naples beach. Thanks for sharing.🥰

@dvaoa2910 Год назад

Dude…beautiful production values. Glad I discovered your videos.

@donalfredo5958 7 месяцев назад

I'm really pleased that you're still here. Your recipes are very good do bake and taste delicious. Applause

@williamf.9615 2 года назад

I have to thank you. I made the best Pizza I have ever eaten and it was made by me....with your help. Thank you.

@MileZeroKitchen 2 года назад

So glad I helped somehow William! Thanks for the support:)

@ihauntghost 2 года назад

Another video that is SO satisfying to watch! The use of rice flour is interesting, never thought of using they with pizza. I’ll sure give that a try!

@MileZeroKitchen 2 года назад

Thanks for the support Joe!

@Viva_la_natura 2 года назад

One of the best Neapolitan pizzas on RU-vid...well done!

@anagaul6269 Год назад

I'm trying this recipe. Loved your outside oven. Your dog is the 🖖star 😊 too

@Payton77 2 года назад

Goodness lord, I must get to this level. It’s an absolute!!

@44beer87 2 года назад

Always beautiful video and recipe. Most underrated in youtube channel. I truely support your consistency.

@MileZeroKitchen 2 года назад

Thank you, i really appreciate your support! :)

@farshad... 2 года назад

Thank you chef very nice.💖💖💖

@MileZeroKitchen 2 года назад

No, thank You For watching!

@farshad... 2 года назад

@@MileZeroKitchen 🙏🙏🙏

@jocelynricher5445 2 года назад

Wow another great video! Thanks for sharing your experiences and knowledge. (I’ll vote for Jake now 😁)

@MileZeroKitchen 2 года назад

Jake thank you so very much! :)

@Dracsbest 2 года назад

Hey man, I would like to recommend Vincenzo Capuano’s no knead recipe, it’s in all italian, but my results were phenomenal, I have a post on reddit of how to do it in the neopolitan pizza subreddit, It’s my first post. The results were amazing, it rose in true canotto style in my home oven.

@ct6548 10 месяцев назад

Can you link your post?

@ukaszwodarczyk3096 4 месяца назад

Can you share link please?

@adrianportal8635 2 года назад

The infused oil pizza looks DELISH!

@MileZeroKitchen 2 года назад

It truly was!!! Thanks for watching :)

@fieteferrum3441 2 года назад

The only thing that's better looking than Jake is that neo neapolitan pie ❤️

@bontejonathan4591 2 года назад

near perfection ! bravo

@antoniettamarsala8541 2 года назад

Grazie mille.. Saluti da Firenze👍

@Mishel.mir.24 3 месяца назад

Спасибо, хороший человек. ❤

@joseangelguevara1011 Год назад

Excellent produc and video, goodjob 👍🏼

@marcomariani5398 2 года назад

I am proud to be italian 🇮🇹💓🍕💪🏻💪🏻💪🏻

@leonardogrillo88 Год назад

Sei un maestro.

@novoeu202 2 года назад

Amazing video, so peaceful and delicious! I have ooni oven and is the best, loved!! I voted and I hope your dog wins! Cheers from Brazil!

@MileZeroKitchen 2 года назад

Thank you so so much for the support Juliano! Jake said thanks as well :)

@florentdevier 2 года назад

Wow, they look perfect pal

@MileZeroKitchen 2 года назад

Thanks man!

@angusmacdonald3626 2 года назад

You need a restarant dude! This is fantastic!

@garyskardina8455 2 года назад

Really nice job Dani & I’ve been waiting for you to produce your Neapolitan recipe video! Wondering why you didn’t use Caputo 00? Is it because if the 48hr ferment? Jake the Floridoodle ! 🤣👍😎

@MileZeroKitchen 2 года назад

Hey Gary, no particular reason, that was the flour I had when I shot the video and worked pretty well for this pizza when I tested it :) thanks for watching as usual!

@SilkesWelt 2 года назад

Bravissimo!

@MileZeroKitchen 2 года назад

Thank you Rezepte!

@guitekkenable 4 месяца назад

Magnifique 👍

@Kotsoros37 2 года назад

Wow amazing once again, can't wait to try it when spring comes and I can poo up my oven again. I've been waiting for gozney dome but at less than half the price you got me convinced to maybe go for the koda 16. I have the roccbox but I find it abit too small lol

@MileZeroKitchen 2 года назад

I can't speak for the other ovens cause i didn't test them, but I'm in love with the Koda16. It makes it so easy! :) Thanks for watching Matt!

@Kotsoros37 2 года назад

@@MileZeroKitchen cool il consider it haha, got to do some more research. Definitely do need more space though than the roccbox!

@anthonyvink7153 2 года назад

I have a wood fired oven and wish the Dome was an option when I bought. Managing the fire when making 20 pizzas while being the only maker is a lot of work.

@highlow8875 Год назад

Hello, which containers do you use here? Also your bowls made of glass? In general, I would be interested in your utensils. Thank you for the great videos.

@Joaco15Arg 2 года назад

Man I really enjoy your videos. I see that you are a true baker and you know all the steps of the baking process. I tried to use bread flour in my Neapolitan style because 00 is hard to get in my country and I find it very hard to strech. Do you have any tips for that? With that flour i make your roman pizza in teglia and its fantastic, very delicious.

@MileZeroKitchen 2 года назад

Hey Joaquin, I always use bread flour for my pizzas, I can find 00 here but they don't have a vast selection so the bread kind is the closest to a high protein 00. If you have troubles stretching I'd try adjusting your final rise. Probably if you add 1-2 hours before stretching you'll find the dough much more relaxed and ready to be open in no time. Good luck and thanks so much for watching! :)

@Joaco15Arg 2 года назад

@@MileZeroKitchen Thanks a lot for the tip! I will try it!

@anthonyvink7153 2 года назад

Time is likely the answer as MZK says but if it doesn’t work it could be your flour is too high in protein for most recipes. I’m currently using a 16.8% protein for Bagels, Sourdough, NYC Style and Pan pizza. If I wanted to try the same flour for Neapolitan I would probably add more water and/or ferment longer.

@Joaco15Arg 2 года назад

@@anthonyvink7153 Thanks for your reply Anthony, I'll try a longer fermentation, if the MZK solution doesn't work. I use organic flour and if I remember correctly I also have 16% protein. I will try with 75-80% hydration or 72 hours of fermentation time. With 80% pan pizzas stretch without problems, maybe the same thing happens with Neapolitans like you said. Thanks!

@Fibonacci21 4 месяца назад

lovely videos, congratulations. Any tricks for oven bake? I use a stone, pre-heat it for an hour at max temp (500o F) but still don't get an amazing result.

@swash333 2 года назад

What? Wait! You didn’t tap your dough night night lol. Can’t wait for my Ooni to arrive. Keep the videos coming … I’m starving!

@MileZeroKitchen 2 года назад

Hahah not this time! Thanks for watching :)

@wizardman6945 2 года назад

Man i can eat that pizza all day and night brother.

@guyeshel9316 4 месяца назад

But why so perfect? WHY?!

@firedfoodexperiments3900 2 года назад

Perfecto!

@dropcheekelbow9110 2 года назад

And this is why I can't drop weight!!! Seriously though, perfection! It's snowing here so no ooni for us. Super bowl lasagna, beer, and junk food. Maybe that's why I can't drop weight 🤔

@MileZeroKitchen 2 года назад

Lol, i fee ya. Happy Superbowl day! :)

@FatirGaldasiah84 4 месяца назад

I love the angle

@AndredeWit-cu8nb 4 месяца назад

It is all beautyfull.

@JD-cp3zs 2 года назад

This looks great. Love the pizza with the anchovies. Question for ya. In the market for an oven. Been debating between the Koda/Karu/Roccbox. I know that you don't have experience with the Roccbox, but can you comment between the Karu and Koda? Understand they are different price-points but curious to hear your opinion. Thanks!

@MileZeroKitchen 2 года назад

It's a tough decision. They're both great ovens and because of the space I have right now, the Koda 16 is perfect for me (doesn't get too much space, turn on and off whenever I want). BUT, if I had more space, I'd buy the Karu as I'm a sucker for the wood taste on my pizzas - but it's a huge oven, you need to buy lots of wood, and it's trickier to maintain the heat (to me that is fun so I love the Karu as well).

@PizzaHomie 2 года назад

Another tremendous vid! I've never seen anyone use rice flour for shaping. Why do you prefer it over semolina, wheat flour, etc.?

@MileZeroKitchen 2 года назад

Rice flour helps with high hydration doughs, 70% and above. Less than that and you can use wheat. Thanks for watching!

@donalfredo5958 8 месяцев назад

Where are you hiding, I miss you both. Greetings

@MileZeroKitchen 7 месяцев назад

Coming back this weekend!

@Hondalove73 2 года назад

Which pizza gave you the best taste

@Brandon1Wright 2 года назад

is 788 your stone temp? seems a little low for 90 second cook? maybe it’s my stretching but i find when i have a thick crust it undercooks on a shorter bake at that kind of temp. your cooks looks perfect though.

@MileZeroKitchen 2 года назад

Hey Brandon, the stone of the Koda has multiple points of heat. I keep my center at 788, but its definitely more high close to the flames, and definitely lower by the edge of the oven. I just blast the pizza in the hottest part of the oven and turn it once its cooked. Time goes fast, so you gotta be there and watch it! Thanks for watching!

@ricos5301 10 месяцев назад

Good Video You are Italien and speak Italien

@Noname_pulsar 4 месяца назад

Hi, I use Caputo pizzeria 00 flour, but my dough is tearing, what's the problem? it is not elastic. tell me what's wrong.

@raphaelburtscher5921 2 года назад

Nice Video! Where did you buy the boxes for keeping the dough in tve fridge?

@MileZeroKitchen 2 года назад

Hey Raphael, they’re coming from the best store in town…TARGET! 😂😂😂

@noxuification 3 месяца назад

Mine dough is not soo smoth after stretching x2 😢

@Dlow99884 2 года назад

If freezing the dough should I do so right after the 48 hour fridge ferment?

@Payton77 2 года назад

Very curious, why rice flower over the ever common option of semolina flour?

@MileZeroKitchen 2 года назад

It’s explained in my latest videos. Just don’t forget to turn on subtitles! :)

@Payton77 2 года назад

@@MileZeroKitchen ah, got it. I didn’t have subtitles enabled. Thank you!

@donalfredo5958 8 месяцев назад

how do you proof the dough after resting for an hour and folding it twice. such an elastic and window test doesn't work for me

@mars13270 3 месяца назад

Bonjour en levure fraîche combien faut il? Merci

@antoniettamarsala8541 2 года назад

Si puó fare in forno di casa? Purtroppo un forno cosi non me lo posso permettere.. BTW Jake is lovely (but so I my two pelosi😜👏

@MileZeroKitchen 2 года назад

Ciao Antonietta, nella descrizione del video ho messo anche come cucinarla nel forno di casa. Metti al massimo e cuoci per 3 minuti circa. Il risultato non sarà lo stesso ma ci si avvicinerà! Saluta i due pelosetti, Jake ringrazia! :)

@antoniospasovski8588 5 месяцев назад

1 suggestion from me. When you cut with scissors, pierce the crust and them cut the pizza. You will preserve the crust more.

@markos2493 2 года назад

great video once again! how wide do you stretch the dough? around 25cm or even wider? if possible to give some advice on how not to burn the bottom of the dough while in the ooni? will rice flour help avoid that instead of sprinkling the peel with regular flour? thanks in advance :)

@MileZeroKitchen 2 года назад

Hey Markos, that sounds about right 25-30cm diameter. It sounds like your stone is way to hot, i never had troubles with the stone of the Koda 16, I usually reach temp in 30 min and start baking right away. I only use rice flour because it's good to avoid sticking on the peel. Maybe there is too much flour on your peel and it burns during cooking? That's my guessing. Try patting the dough before placing it on the peel so it removes the excess flour. Good luck!

@markos2493 2 года назад

@@MileZeroKitchen thanks! this weekend i will go for a new "test event"!

@MileZeroKitchen 2 года назад

@@markos2493 same here! :)

@AngelBarbaro 3 месяца назад

This pizza is prettier than my wife

@kraftpunk6654 2 года назад

Did you wait for the dough balls to come up to room temperature? If so, how long?

@MileZeroKitchen 2 года назад

Hey there! As mentioned in the video, i took em out the fridge and wait 3-4 hours (final rise)! Thanks so much for watching 🙂

@kraftpunk6654 2 года назад

@@MileZeroKitchen Oh, I see now. Totally missed it.

@lydialulu7561 2 года назад

Love your recipes ♥️ So after you let the dough balls rest for 48 hours do you let them come to room temperature or do you use them right away ? That wasn’t clear in the video I tried so many recipes and never get that amazing crust unfortunately

@MileZeroKitchen 2 года назад

Hey Lydia, I take ‘em out of the fridge and bake right away!

@snehajoshi2299 2 года назад

Hi can you show the measurements of the ingredients for a single pizza

@MileZeroKitchen 2 года назад

Hi Sneha! The recipe is linked in the description (you'll only need to divide by 4) thanks for watching! :)

@D.D.T.123 Год назад

Wow! 5 👍….

@MariaMaria-bl5zj 2 года назад

Helloooo !!Can i bake it at classic oven ???Thank youuu

@MileZeroKitchen 2 года назад

Yes you can, instructions are in the description of the video! :)

@MariaMaria-bl5zj 2 года назад

@@MileZeroKitchen Grazie mille ☺☺☺

@FXNorm 2 года назад

Too limp, need more crisp. Amazing airy dough.

@ricardoabad3964 2 года назад

Ooni karu, Ooni koda how many ovens do you have? Jajajaja My AVPN flour doesn,t absorb this amount of water so easily and where,s the olive oil in the dough? I think you have better dough recipes for pizza Napoletana. I would recommend that you make a better video of Neapolitan pizza because it is one of the most viewed on RU-vid and I know that you can, it,s only a sincere appreciation, from the affection teacher

@MileZeroKitchen 2 года назад

Hi Ricardo! Hahaha yeah Ooni sponsored me the Karu and the Koda for me to test and to use for my videos, so I'm trying to use them when I can. To answer your Qs: this is a 70% hydration which is much lower than the usual on this channel (are you sure your flour can't absorb that? It should be pretty simple). In terms of olive oil, this is the recipe for an authentic Neapolitan pizza and there is absolutely no oil in that! If I tell someone from Naples I put olive oil in the dough, they will probably cut off my fingers 😂😂😂 so I better off sticking with the original for this video! Thanks for watching and the suggestions though, i appreciate your comment and hopefully you'll find the next videos more helpful! 🙂

@ricardoabad3964 2 года назад

@@MileZeroKitchen Hi Master! I use a top flour from Molino DallaGiovanna, of course it absorbs 70% and more, but with bread flour... it depends on the bread flour, there are many types!! Regarding olive oil, the master pizzaiolo Davide Civitiello adds it to his doughs, but it is true that the AVPN regulations do not include oil among the ingredients of the dough, I was referring to the Neapolitan 2.0 pizzas to call them in some way that are currently being done in Naples with exaggeratedly high corniccione and very high hydration of the impasto. Thanks for the answer and have a nice day!!

@MrChristopherMolloy 2 года назад

"DRY YEAST 0.52 gr" 😂😉

@MileZeroKitchen 2 года назад

And the flour is actually 581 gr! 🤣

@MrChristopherMolloy 2 года назад

@@MileZeroKitchen It could've been worse, it could've been 0.01834246 oz! 😳

@lioraviel3756 Год назад

nice video, but the liquid sound are too much

@ZenaBattaglia 2 года назад

Hi Dani, how hot do I need to make my oven for this to work. I live in an apartment so I can’t have an Ooni🥲

@MileZeroKitchen 2 года назад

Hey Diane, it's all in the description of the video: i suggested 500f or as high as it can go, and bake it for around 3 minutes. It won't be the same unfortunately, but it'll get pretty close! :) Thanks so much for watching and happy Sunday!