For anyone who's wondering about why he didn't mention the amount of flour needed, it's because the classical way of making pizza dough doesn't require a set amount of flower. You're just supposed to keep on adding flour until you feel the consistency is correct.
Get some San Marzano tinned tomatoes. Open the tin, pour them into a bowl. Add a large pinch of salt. Use your hands to squash the whole tomatoes until you have a reasonably smooth sauce. You want to have some texture so don't over crush the tomatoes. And there you have a traditional Neopolitan pizza sauce. No garlic, no onions, no sage, no oregano and most importantly, no cooking/heating! It's that simple! Enjoy :)
You put the yeast into the salted water? In most of the recipes for Neapolitan pizza, they say that it is better to put the salt in when there is flour in the mix. This, they claim, is due to the fact that direct contact of salt with the yeast can kill the yeast. Is that not true then?
I have tried this recipe by enzo coccia, The yeast doesn't die at all even if its mixed with the salt directly it just halts the fermentation process to a crawl, i even used iodized salt to do this. Also, you must have an oven that can go up to 400°C or more if you want to try out this recipe and use baking steel if you have it, this is as close as you can get to having a wood burning oven just like in naples, the pizzas that i make take approximately 1-2 minutes per pie total baking time.
@Eric - the level of salt used won't kill the yeast. Yeast is waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay tougher and will outlive almost anything that you throw at it. You may slow it down, but you won't kill it.
Eric Murphy not at all! I have been making pizzas regularly over the past two years since buying a pizza oven and have tried various recipes. I can safely tell you that it won’t affect the fermentation at all. Buy the way, there is no secret to making a good pizza, you just need to practice, practice and learn how to handle the dough and oven temperature, it’s an art not a science. No secret formula, special ingredients, bread machine and/or mixer are needed. I have been knocking out amazing pizzas using almost any type of flour in various temperatures and weather conditions. You will develop a feel for the dough and the sweet spot of oven temperature if you do it long enough. So keep practicing my friend and you will get there.
@@dietcoke9536 you are right you need to get the feel for it, just got my hands on an electric pro oven and struggling to get the right settings (it can go up to 450•C but then the sole gets too hot) any advice here! Also here Enzo has 1gr of fresh yeast do you reckon I should use half for active dry yeast? Thanks
Adding yeast into the salted water without adding the flour will cause your yeast to rise so incredibly slow that you won't be able to enjoy your pizza for about three days.. lol. I accidently did this once with a cold-rise recipe and after two days in the fridge it had not risen at all. I add the yeast after I've mixed in 1/4 of the flour.
AVPN regulations for "vera pizza napoletana" says that you should use 1.7 - 1.8 kg of flour, depending on its strenght. Real Neapolitan pizzerias like Da Michele or La Notizia use medium-weak "00" flour with W = 230-290 and around 10.5-11% protein. But to gain such results you should use only hand mixing and wood-fire oven. Hope that helps.
No mention, but it may be between 1600 - 1900 g. depending on the hydration percentage. 00' may need between 52-65% hydration, depending on the humidity of the air. Try 59% water: 1695 g of flour, with 59% hydration (59% of the flour amount), so about 1000g (one liter) of water. 00' flour needs less water than high protein flours like bread flour. If you have a standard oven that does not go higher than say 500f degrees, you want to mix 00' flour with another flour like bread flour, which needs higher hydration. Maybe around 65% for the BF. Try 75% 00' flour+25%Bread Flour, with those hydration levels.
Lord Enzo said "as much flour as needed" it depends on a lot of factors. Just go for a soft, elastic, sticky but not messy dough. Let us praise his name!
@@alysonzk_ You don't get it, loooool! Enzo speaks in Italian and that is fine, the uploader should title the video in English that 'mogbaba' get satisfied, understand?
Every Friday for around 5 months I make pizza's for the family. Which means every week, I make this dough. It does not work for me. I follow your instructions precisely, I use the same flour, I follow the technique, I end up with a very smooth ball but it has no strength, it doesn't stretch, it tears when I pull it, I cannot flip it over and over like in the video, it fails the "window pane test". When I try to stretch the dough balls, they collapse and tear and my pizza toppings spill through onto the oven floor. Every week I say to myself "this time it will work", and yet, every week, I am saddened by the disappointment. What am I doing wrong? I follow your instructions, I even imported caputo flour as it's not available in my country, I've put in the effort but i am not getting the result. Please, why is it not working for me?
thedr00 I've been having the very same problem , I added a little bit of extra virgin olive oil to the mix , and the problem was gone . Try it next time and let me know , oh, and don't use too much water to the mix , just add water only if the dough feels dry until it feels right and not too dry or too sticky. Good luck👍
Try another type of flour... Italian flour classification is quite peculiar, try finding some Italian 00 flour and also 0 flour (Manitoba flour is best). W index of 00 should be around 230 and W index for 0 is > 300. This should increase the level of gluten and enhance elasticity and water absorption. W index is the “force” the flour can handle. I do mix 80% 00 with 20% 0 and hydratation is around 66% of flour weight. ie 1kg of flour mix need ~666g of water.
He makes the dough and at the end puts the balls in that plastic container and probably puts the container in the fridge so it can ferment at least 24 hrs. This is an importanr step. When you first mix the dough itll be rough and tough and will not want to stretch. After fermenting itll be soft and smooth and will stretch very easily and taste better
Why use the ancient mixing method with a madia if you're gonna use modern commercial yeast?? Neapolitan pizza should be naturally leavened, wild yeast and bacterial fermentation breaks down gluten and predigests sugar. Natural leaven is the way bread was meant to be made, commercial yeast is responsible for gluten intolerance and contributes to diabetes.
They probably showed a different method, using the singular fresh yeast, than what they normally do. If they showed you how to really make the dough and cultivate the wild yeasts they use then the magic would be gone.
The yeast is probably still living in the wood from the last batch - the yeast he added is more than likely the same strain, and to show you how to do it at home since you probably don't have a wood box that get used everyday for the last 40 years already impregnated with cultures.
@@nicholastwomey4819 I think their secret is related more to the flour. Franco Pepe shares a 00' recipe, which works fine, but he uses a mixture of about 3 flours.
As they said - it is italian 00 - you can find it on amazon. If you cannot get your hands on 00, it is closer to AP than to bread flour - to get even closer, sift it. No semolina - that's for pasta, not pizza.
Sorensenator86 use a flour that is high in protein like a strong bread flour and mix it with 00 flour. Learn how to handle the flour, spoiler alert, a lot of practice is needed!
