Jonathan Goldsmith: How to Make Neapolitan Pizza Dough, Pizza! 

I had a pizza dough recipe I've been using for years with great results and no complaints. I've now changed to this recipe. I've used it for bread, pizza, garlic knots, and breadsticks. I think what I like the most is the higher salt content. Most dough I've found/used call for 1.5-2% and this one is just shy of 3%. After a few days in the fridge, it's a great dough to work with and even home ovens can get crispy, well browned pizza.

The best pizza dough recipe! So soft and crispy together! Many thanks to Jonathan!

That's really amazing and good explication

For my King Arthur all purpose white flour I need at least 1.5 liter of water for 1.7 kg of flour , ... 1.7kg of flour is about 12 cubs of flour, you can’t mix it for less than half cub of water for each cub of flour .... that’s about 6 cubs of water and that’s about 1.5 liter

Amazing educational interview with Jonathan Goldsmith. Learn how to make Neapolitan Pizza Dough right here!

Mille grazie. Thumb up.

Question: the yeast packets he mentions (Fleischmans) say to dissolve a packet (7g) in 1/4 cup water with 1tsp sugar to activate. So are we talking about 2.5g of this solution, or 2.5 of the yeast before making the solution?

Thanks much for post. I see he's got a Caputo t-shirt on. Wondering if he's using PIZZERIA flour (blue) or CHEF'S flour (red). This is a critical omission.

The yeast content (2.5/1700) is about half as much as I've seen in other recipes (from other pizza expo pros). It's also about a third less than the (half of 1%) that John Arena suggests for a NY style crust. Does Neopolitan generally call for least yeast than NY style? Is this a bit lower than other Neopolitan recipes? Any thoughts would be greatly appreciated.

what kind of yeast is this? amd where cN i find it?

Just question guys if I want to make 24 pizza balls should I double the ingredients please need some help

Good man.

1 1/2 grams of yeast?

nooooiice

Why only 55% hydration? I use Caputo 00 with 67% hydration...... please let me know...

I learned something.

How can you make 12 250g dough balls from just 1kg flour?? sorry i'm noob.

optimal environment 😂

wait a minute. was looking for Johnathan Goldsmith "the most interesting man in the world " dos equis man.

I am laughing a bit as I watched the video. There is not an American alive who can really explain just how the dough is made or the pizza actually cooked or eaten in Naples Italy unless you have lived there. I lived in Pianura, near Naples, for years and what we view in America as pizza would be a shameful nonsensical thing for the Neapolitans. I do not mean that in a critical sense, but there is nothing in America to compare like being in Naples at a friend's home where they cooked pizza for you. The taste, the smell, the love attached to making it and the prep is wholly different. It is not just a trip to the local pizza place, but a whole new experience in watching, enjoying and eating pizza in Bella Napoli, as prepared by a real Italian. Those ovens there are simply different than what most pizza is cooked on here in the states. It is a living art form to watch an Italian cook pizza in Naples, Italy. Everything is fresh there and the memories are just as fresh when one thinks of the life experience in being there. I laughed when Jonathan said caio, as he didn't make the hand gesture that the Italians give when they do that. It is confusing to Americans, as it looks like the person is making a gesture for them to come over here, when in fact it is a wave goodbye as the opposite. Ahhh, the memories this brings back of real Italian pizza and cooking. Don't think I am being rude or critical. I just believe you have to be there to experience the difference in order to really know what Italian cooking of pizza is really like and there is a definite difference than what is known in America. It is not just a quick preparation, but it more like a loving experience of the cook.