I've been making pizza for a long time, and I have to say, the real secret isn't just in the recipe-it's in the process! Sure, it's just flour, water, salt, and a bit of yeast or leftover dough, but what truly makes the difference is slow fermentation and properly forming the dough. You guys nailed that in your video! 🌟 But here's the kicker: the oven. It's 85% of the magic. A high-heat oven is essential for that perfect crust. Here's my routine: I keep a prefermented poolish in the fridge. After 48 hours, I make dough balls by adding flour to reach 70% hydration, then store them in the fridge. These can last up to a week! And here's a tip: I don't wash the poolish container. Instead, I just add 200ml of water and 200g of flour, and pop it back in the fridge. You only need yeast the first time around. Keep up the great work, your video was fantastic! 🍕🔥
I've been doing my best to attempt Neapolitan pizza for years. This recipe, as well as the way Nico explains things and most of all the way he allows a bit of give and take, is revolutionary for me! Thanks so much mate, you're a legend. My family now can't stand me - I'm loving myself sick. It tastes so good. Don't worry, I still get the odd bad one, but this clip has effectively eliminated the dough being the problem for me.
hey Nico, I love your content. I used to add the water before adding the flour and just like you I would have to perform stretch and folds after using the mixer. It did work with good results but you can achieve the same results with an easier method. try adding all the flour first and the dry yeast and about half of the water. mix the rest of the water with the salt and then slowly drip that water in so you're breaking the dough up, once the dough has reassembled as a single unit, add more water to break it down and repeat this process until you have used up all the water. By doing this method i achieve perfect silky smooth dough without needing to stretch and fold, remember keep the dough 21C or under whilst mixing. Increase the mixer speed slightly towards the end with increasing dough hydration.
The stretch and fold is not 100% necessary. I have done it without and the dough is still strong. Not as strong, but still excellent to work with! I will try this method for sure. I have seen other people do it with their special dough mixers and it seemed to work really well. Thanks for your input! :)
Nico, this is terrific stuff. I would have assumed you had at least 100k subscribers. Also, get Ooni to sponsor you. Your videos are way better than what they have. Thanks!
Haha oh my! Thank you so much for your kind words :)) A sponsored video from Ooni will probably still take a while because of my low subscriber count, but that would be awesome!! :D Thanks again! :)
Just to add, at 8:00 you said you can use the regular home oven. You can use the regular home oven, but 99% of those ovens can reach maximum temperature of ~250°C. That temperature is not enough for good pizza. For a good pizza, the oven must be able to reach the temperature of 400 - 450°C. That way, the crust of the pizza will be crunchy and the inside of the pizza will be juicy. And that is one very important detail people need to know.
The avpn direct method shown here is bulletproof. Yes there’s fancier ways to make a pizza dough, but this definitely gets the job done. You can get a good result with as little as 8 hours room temperature fermentation split between bulk and ball with this recipe Possible even 6 hours, but then add 1 extra gram of yeast, and a few more slap and folds to build gluten. My only objection might be to use cold water when kneading in a kitchen aid. Good video and a good looking pizza 👍
Absolutely!! I've tried other methods as well and will release some videos abo them in the future (Biga, poolish) Yeah the water was slightly cool, but not really cold. I don't notice any difference between using cold or room temp water. Do you? As long as it's not warm, then it's just a sticky mess. 😅 Thanks for you comment! :)
I love the _stretching_ strength after the sauce went on.. now I gotta try this method comparing the flavor to the Biga recipe.. 😶 so far the Biga has been my favorite in the flavor category, and simplicity.. this one could have that beat with the right flavor Thanks Nico 🤜💥🤛
I honestly need to do a side by side comparison to really notice a difference between a good Biga/poolish dough in terms of taste. I really just love the flexibility with this recipe and the remarkable strength of the dough. Thanks for your comment :)
This is very good. I really like that you have added different scenarios...like if you want to wait...if you can't.... It helps people be more flexible. If you can comment on when you would freeze the balls...that would be great.
A long time for the prove. I’ve a ooni 12, wood pellets. Still boxed. Waiting for ☀️ & a dough recipe. I’ll have to get on with it & make dough in the week ready for the weekend. Nice one 👍
Congratulations on your new pizza oven! Are you going to use wood or gas first? I've just been using wood in my Karu 16 for two months now and absolutely love it. Maybe this summer I'll try out the gas. Enjoy!
@@sacadosify My first few cooks were with Propane. I set up on my deck but I think the wood is so contained I may try that this weekend. I've been using my own recipe of close to 70% hydration "no kneed dough". I am going to experiment to see if I add a little kneeding after a brief rest before the overnight fridge proof session. I am using a starter I maintain and when I get it ready I use a touch of honey to help wake it up. The only problem I encounter with it is the dough becomes challenging to use after the first day or two.
This very well coordinated combination of ingredients from you makes this pizza a delicious treat for the palate, thank you for your detailed step-by-step instructions Nico and thank you for the effort and time you have taken! I'm really excited 😋😋😋 it's a beautiful result 👏👏👏 Happy May 1st and kind regards from Germany and me, Da Wolfe 😁👨🍳
I thought Neopolitan dough was made with polish? I guess not necessarily so. Your pizza looks very nice. What hydration was your dough..just asking, I'm to lazy to go and look at ingredients and figure it out..thank you.
Can you please explain why you're adding flour to the water rather than adding water to the flour? I've tried adding flour to water and it's very messy.
Hi Nico, I love your videos. Question - regarding this recipe, would it be possible to make the dough balls and have them rest in a dough box, on the kitchen counter, for 12 hours? I don't think my refrigerator has the room for my dough box. I look forward to hearing from you. Thank you
Alot of these ovens take ages to heat up and chew up lots of gas. Mostly due to no door at the front to keep the heat in and to heat the stone. Making a door for mine for faster heat up , thus more energy efficient
Hey Nico! at the launch, what was your pizza stone's temperature? I also have Karu 12, but my pizzas getting burned from under! good stuff, keep going ;)
Sieht super aus! Kurze Frage: wenn ich deine Gärzeiten in die pizza app eingebe, 48h Kühlschrank bei 10 Grad (oberes Fach) und 1h nach dem Mischen und 4h vor dem Backen, reicht eigentlich 1 Gramm frische Hefe. Du nimmst 2 Gramm und wollte dir nur mal vorschlagen, dass das auch mit 1g geht. 🙂
Hey! Ich nehme 1g Trockenhefe und das funktioniert top. Ob du 1-2 nimmst ist ziemlich egal. Es macht nur den Unterschied, wie lange es gehen muss wenn der Teig aus dem Kühlschrank draußen ist. Ich präferiere seit längerem etwas "mehr" Hefe, weil es etwas intensiver schmeckt. :)
Longer cold fermentation use less yeast. Otherwise it will blow up and the gluten will become non existent. No one likes to rip the dough when shaping. Also 15 grams is so much yeast and really not needed -- ooni probably didn't want you get blamed for under proofed dough.
Hey! Thanks! :) I would advise you to make the balls about 4-6 hours before you want to make pizza - after they have rested in the fridge. No need to reball them again, only maybe if you somehow cannot get them smooth. :)
@@valeriodenuntiis1191 well, if you follow my recipe then it still should not be a problem. Then I would suggest to form dough balls. Leave them at room temp until they are nearly double in size and then put them back in the fridge, so it doesn't grow further :)
Ist gut, aber der Aufwand ist meiner Meinung nach nicht nötig. Habe den Teig Anfangs ähnlich gemacht, bis ich dann gesehen habe, dass man einen super Pizzateig komplett ohne kneten machen kann. Seitdem mache ich den immer so. Die einzige Arbeit besteht im verrühren der Zutaten, den Teig ein einziges mal zu dehnen und zu falten und halt im formen der Teigbälle und am Ende der Pizza. Das wird mindesten genauso gut, eher sogar besser wie das Rezept, bei dem ich mich ewig abgemüht habe.
