I have been cooking NEAPOLITAN STYLE Pizza at home for over 15 years. I started with my grandfather at age 10 or so. I was sitting here screaming at you. WTH are you cooking. Then I stay till the end and there it is you tell the truth in a way. You say NEAPOLITAN STYLE. And there it is. So in short I will be bringing my wallet to the store this after noon and purchase a new monitor for the computer. Sorry for screaming at you. And Thank you for the video.
Loving this channel. Well done on explaining the pizza style etc at home. Commerical and wood fire is different so we can only have a go at home. Enjoying all the videos, keep up the great work. Such inspiration!
Vincenzo, you're a genius Bro! I found your channel while self isolating at home and thank God for that! The guys you talked to previously - amazing artists!! You doing a 2 step cooking pizza - absolutely brilliant! Well done and thank you for creating this channel!
Thank you Vincenzo! I really enjoy your videos. I started about 6 months ago making Neapolitan style pizza at home. First in the kitchen oven, and now with a wood fire oven in the backyard. My family loves it! I learned so much about this art from watching your videos!
But it's not easy to enjoy the authentic version since the ingredients are not available in many parts of the world. Cheese are not Asian culture, and the best we can get nearby is cheddar or mozzarella. Pork is not rare in a muslim majority country and the best we can get is pork belly or imported bacon. Fresh rosemary or oregano is crazy expensive.
"Best bottom I've had today," is a classic, especially coming from an Italian! I love your work, brother. I miss Sydney, one of the best cities in the world! Maybe, one day I will visit again and see all my old friends. Ciao.
@@vincenzosplate Oh yeah! I'm always having lot of rice lying arround so I'm experimenting with all kinds of risottos and I'm perfecting simple pasta recipies like cheese and pepper or carbonara. I think Im gonna try to make pizza next.
You are so inspiring! Your advice is very much appreciated for its clarity and simplicity. The actual step by step demonstration on camera is so helpful. I will try your techniques and look forward to success. Thank you very much Vincenzo.
I don't have a pizza pan with holes or ablizza stone. But I do find what sometimes works based on what I have at home, is to warm a baking tray and using that like a pizza stone. The trick is to keep it in the hot oven and sliding your on and off with the parchment paper. Now I typically do larger party sized pizzas at home so this is a challenge. I usually do 6-8 mins at 440F on the bottom rack, then finish on the top rack for the last 5-7mins. It's still a bread like crust but I do get a nice outer crunch crust.
Its like this video got uploaded just for me😍I just left my pizza dough balls to ferment watching your neapolitan pizza collaboration videos, nd then this notification popped up. Extremely extremely helpful techniques which I'm surely gonna implement. No chef on RU-vid can cover such fine pizza making details, truly a learning experience. Thanks a ton.
Try putting the stone just like 5 centimeters under the upper heater. Don't use a fan - it dries the dough. Make sure the heater is red, so you can cook pizza in about 60-90 seconds
Hi Vincenzo I hope that your baby is going great! Congratulations again, my baby will be 6 weeks tomorrow, enjoy him as they grow so fast. That pizza looks magnificent, I love making homemade pizza and yours looks wonderful.
I don't know if you'll even see this comment on 3-yr old video, but I'm surprised you didn't use a peel to get your pizza on and off the stone. I love your channel by the way. Thanks for sharing these videos. They always make me hungry.
@@vincenzosplate Yes I did it with tray and it was fantastic! Gonna try on paper next time, I'm not doing pizza often enough to buy pizza stone. I have a question, if I make pizza for 2 ppl, can I freeze dough I left if it already high enough or should I try to make no more dough then enough for 1 or 2 pizzas?
Awesome recipe! I have tried with paper, but after I took it first out to put cheese and toppings and put back to the oven, paper flamed and I had the fire show in the oven) I had to continue with tray and put paper away. But so far, I couldn't imagine, I can get close to the pizza, I have tasted in Italy, at home, as I did today. I will get a stone for next times to come. Thank you for authentic way, Vincenzo!
Thanks for sharing your experience! I'm glad the recipe worked for you. A stone definitely helps with getting that authentic Italian taste. Can't wait to see how your next pizza turns out 🍕😊
Really nice video. The worst part about watching a video on how to cook food, especially Pizza is seeing the people in the video enjoying the pizza and eating it at the end, and it's almost like you can really feel the smell of the pizza, but you yourself can't eat it yet.
Been making Neopolitan style pizza at home for 4 month now. Got quite decent results. It takes 5 minutes to cook in my oven. 4 minutes on full fan, and then I switch to the full grill for 1 minutes. Make sure to put the tray up to the top for that last minute.
Ciao Arsen yes this is a great technique and I found it always works. I am only concerned about the oven when using this technique. It gets messy very quickly. Do you find your oven ok after cooking a few pizzas?
Vincenzo's Plate Well, the mess doesn’t concern me as much as the oven itself. It seems to be acting up at times. Just couples days days ago, the oven didn’t seem to be heating up like it used to, and the grill setting simply didn’t turn on. So I had my pizza messed up. I think that the result of getting my oven to work at full capacity.
You're most welcome. No matter which method you choose, I'm glad that you're enjoying the results. Neapolitan pizza is a delicious and rewarding dish to make, and I hope you continue to enjoy making it at home. Grazie for sharing your experience!
Hey Vincenzo! I think I worked out one last tactical move of cooking best on a stone in an electric oven! I deserve an award!!! 🤣 just Heat the stone in the oven but never take it out! Simply make the base on a spade and slide it onto the preheated stone without cooling it down at all!!! E Fatto!!! 🎉 Thanks for your great 😊 insights Vincenzo ur a star Caro!!! 😉
👏👏 Bravo! That's a clever tactic! 🍕🔥 Cooking on a preheated stone will give you that perfect crust. Keep up the great work! Grazie mille for your kind words! 🌟🇮🇹
So what I do to get the desired results is I preheat my oven for 1 hour at 300 degrees celsius (it's as much as it can reach) on double baking. I don't have any fancy modes like fans and stuff, however, I do have pizza stone which helps getting the border on the pizza nicely done. I put the pizza with the tomato sauce in the oven, halfway when I notice that the crust starts to cook, I turn the pizza around so that it cooks evenly, at this point I put the mozarella and other toppings.
Vincenzo's Plate Yes!!! We made in on the same Apizza Stone that you have! The crust was crunchy & the cheese melted to perfection!!! We will be making this every week!! Going to pick fresh basilico from the garden now! 🇮🇹❤️🇮🇹
My way is to put the dough in a big non stick frying pan first with no oil whatsoever, just some semolina. Cook it on low-medium slowly while adding the toppings, checking the bottom crust, then put the whole thing without the pan on the top shelf of the oven, with the highest setting on the oven - top heat only. Comes out really good (for me at least).
Vincenzo's Plate i got the idea from him. He speaks german tho. But maybe visually it can help you. Skip to about half the video or so. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rwcFuotblCM.html
I learn so much from your channel I now know Napoli is where pizza was born, & thank you 4 teaching us that it’s better 2 rip instead of chopping basil On a chopping board because the flavors are gonna go on the chopping board instead of the passata I would of not thought even though seen chefs doing it looks cool but they probably don’t know neither point is that is that you want 2 get all the flavors out of your ingredients as possible so that’s why it is important to have all that delicious basil flavor inside the passata just like the different techniques of how you were cooking your pizza experimenting but it’s better 2 go traditional cooking pizza in smoke wood oven oh & comparing a Napoli pizza 2 an american pizza is like comparing $1 pie from House Of Pies pie no comparison at all great presentation Vincenzo Real Italian takes your culture serious 👏🏻👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻👍🏻!!
Hi Vincenzo. I made the recipe from your channel from 400gradi chef. Thank yo iso much. If you want it black at the bottom here I what you do. Get a heavy base large pot and put it on stove on hottest for 20 minutes - this will give you the extreme heat you need. At the same time out the oven and or grill in the hottest. After 20 mins flip over your pot put your pizza dough on the base - similar to what you did with pizza stone and put all your toppings on. Now put in oven for about 3-5 mins
That’s okay :) it’s still not a perfect method though sometimes it worked great sometimes the dough was too tough.. I have also tried doing the same thing just with fry pan heating up for 5 mins or so and not making so hot ... I saw on a video the try pan is meant to get to 300 degrees but I don’t have a thermometer yet. Not sure if I need to put some oil or extra water when baking in the oven
Great job Vincenzo thanks for taking the time and for the tips. Have you also tried doing it in a cast iron pan ? I remember getting good results with that too :)
I think you should try pizza on lower shelf with oven door cracked open so the bottom heat will stay on. Then move pizza to top shelf and broil with door cracked.
Great tips! 🔥🍕 Cooking on a lower shelf with the door cracked can help achieve a crispy crust, and broiling on the top shelf for a perfect finish is a pro move. Thanks for sharing! 😊👍👨🍳
I've been doing this for the last two years...with electric oven the temperature is way below a pizza oven...so you have to put the pizza for longer which then dries out the crust...one solution is to use your gas grill (cranked on)...it cooks the bottom as fast as a pizza oven (which is the key to a successful pizza cookery), and then transfer it to the electric oven for a quick broil to melt the cheese.
That's a great tip for achieving a better pizza crust in a home kitchen with an electric oven! 🍕 Using a gas grill for that initial cooking and then finishing it off in the electric oven for cheese melting can really make a difference. Thanks for sharing your experience and knowledge! 😊🔥👨🍳
They all looked great but the last one looked the best. I also disagree with the pizzas not being authentic because they weren’t made in a wood burning oven.
I appreciate your perspective! The last one is indeed a crowd favorite. While wood-burning ovens are traditional, I strive to adapt recipes for home cooks. Let's keep enjoying delicious Italian food together! 🍕🔥
I’ve just been using a pre-heated pizza stone below a thick tray in the oven on max heat and cooking the pizza with topping from raw in about 6 minutes. Comes out perfect, not burned and nice raise on the crust
Thank you so much for teaching how to bake pizza on regular oven. I do not have a pizza stone. Yes. I would definitely make Napolitan pizza at home when I have plenty of time.(I am very busy now.) I would let you know how it goes. Yuko from Kyoto, Japan
@@l.A.0 yes with ham yummy haha I am Mexican and in some places in my country they put pineapple, ham and cherries in syrup. it tastes so delicious lol!
Imitation….a form of flattery. Hell, I’m sure most of us at home pizza chefs are perfectly ok with that. Also, our guests wouldn’t know the difference…unless, we’re serving members of the board of the Neapolitana Authenticity Authority 😂 Great content as always Vincenzo! 🙌🏼
Ciao! Haha, you're absolutely right! As long as it's delicious, who's to know? 😄 Keep enjoying your pizza-making journey and impressing your guests. Grazie for the support and kind words! 🍕👨🍳🇮🇹👍😂
I made my Napolitan style with the pizza stone and with nice cornicione. I don't have the grill on top (it is a gas oven) so it takes longer (around 20 min) but I enjoy the process and sharing with my family. I found one of the most critical choices is the flour as it can change dramatically the results
@@vickys8248 I'm sure you have a finely milled flour in the US? typo 00 is only referring to the fineness of the flour, like dust. Then buy a pack of pure gluten and mix it in the flour until you reach 13% protein. Before you add water.
@@vincenzosplate ofcourse i tried already today :). Will share the pictures with you soon. There were really some good tips. I also have some queries about the dough Timing. Because i like 5 hours dough taste more than 20 hours dough.
i really couldn't get my pizza right it always turns to a hard pizza crust don't know why😆 just followed those recipe i see, but your pizza looks really good cant wait to try it soon thank u for sharing 😍
Absolutely! Cooking in two steps helps to develop flavors and achieve the best results. I'm glad you appreciate the approach. Keep enjoying the recipes! 👍🍽️😊
I made the pizza at home and followed your exact instructions and it was awesome.🍕🍕🍕❤️❤️Thank you again Vincenzo for all the fantastic recipes and ones again greetings from🇧🇪🇧🇪🇧🇪🇧🇪
@@vincenzosplate Yes definitely , very instructive video, thank you very much. The tip with the bowl is good I must practice in the professional way to learn that techniqu mmmm...... 💋
Thank you for your kind words and support! 🙏🏻 It's always great to see people enjoying and appreciating traditional Italian cuisine. Keep cooking and exploring new flavors! 😊🇮🇹
Thanks for asking! You need to control both the top and the bottom temperature. Every oven works differently, but as a general rule, you want the top to be hotter than the bottom to avoid burning the dish. Let me know how it goes! 😊👨🍳
I make my own sauce, you should give it a try and let me know how it goes. You can find the recipe here. www.vincenzosplate.com/tomato-sauce-for-pizza/
@@vincenzosplate I am doing my best Vincenzo, I ordered the flour ( Le 5 Stagioni), Tomatoes (San Marzano ) are on their way and a stone for my oven ;) I will try this weekend