Neapolitan Pizza | Guest Chef: Mike Fitzick | Roccbox Recipes | Gozney

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Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Mike Fitzick is back with yet another next level pizza recipe, and this time, it's a little bit of Naples for you to re-create in your own backyard 🍕
This Neapolitan pizza dough is a result of two years of research by Mike who was on a mission to find the perfect recipe which ticked all his boxes. You can make it using a pre-ferment such as a sourdough starter or poolish, or skip this step entirely to simplify the recipe.
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Products used:
Gozney Roccbox: us.gozney.com/...
Gozney Turning Peel: us.gozney.com/...
Pizza Rocker: us.gozney.com/...
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#NeapolitanPizza #Naples #DoughRecipe

Опубликовано:

4 окт 2024

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Комментарии : 77

@terencevasquez 2 года назад

I would take a screen shot of the ingredients list and make the poolish... wait the 16 hrs. Also take a screen shot of the final ingredients list... because the poolish becomes an ingredient that you add. Then add all of the ingredients in order like the video (ignore the inoculated water and use the poolish). In the end the poolish is 240 g. so no need to weigh. Day 1. 1. Make poolish 16 hrs in the fridge. Day 2 1. Add water to mixer (or bowl for hand mix) 2. Dissolve yeast into water 3. Add 00 flour and mix on low 4. Add half of the poolish until mixed in about 1 min. Then add the second half allow to mix in. 5. Add salt little by little so it incorporates evenly. 6. Mix for 5 min. On low 7. Let rest for 1hr covered in the fridge. (Allow it to relax...it will be very smooth) 8. Weigh out and ball up. Personally I divid the dough into 7 dough balls. Mine came to 284 g. each.

@marcoisabella1724 2 года назад

I agree. The inoculated water step is confusing, and doesn’t seem right to me.

@trwpizza3021 2 года назад

I like the way he chopped down the mozzarella with the dough cutter, need to try that tonight. I have 6 dough balls awaiting me in the fridge. :)

@fusfea Год назад

Excellent, I keep a sourdough starter going all the time anyway when I bake my bread

@FramBogazKitchen 2 года назад

They look gorgeous! Certainly going to try this recipe. Thank you 🙏

@wildhunger523 2 года назад

Very interesting and delicious recipe! Thank you for your good mood!

@gbahat 2 года назад

I pray the dome comes back on sale. I ordered it when it came out but had to cancel due to unforeseen events. Now I’m ready!!!

@chicomendez4680 Год назад

same ol problems in 2023... not enough units out there or logistics have completely crumbled...

@ShailPM 2 месяца назад

damn that looks perfect

@jameshobbs 2 года назад

does he keep saying Neopolitun?

@stockfreak11 2 года назад

The Poolish never made it into that dough mixture ???? 🤔🤨🧐 @gozney

@MoritzTybus 2 года назад

Agree. On the website they combine 240g preferment with 80g water. That is basically a more watery dough and doesn't look anything like what he put in there in the video.

@stockfreak11 2 года назад

@@MoritzTybus it’s weird that the Mike’s video tutorial does not mirror the recipe . Not Gozney like at all to put out such a video

@yojimboflm 2 года назад

where can I find this wooder he keeps talkin about?

@lochvonsavoy2936 11 месяцев назад

"Nailed it" soo British 😂

@ksw8845 Год назад

May I ask what the temperature of the refrigerator is?? 😀

@congarong23 2 года назад

Lovely man. I am looking for a mixer and that small one is perfect. Please tell me the make and model

@Nemesiss372 2 года назад

I have a question about the set up there. Are you cooking in an outdoor kitchen or can the Dome & Roccbox be used indoors (with a chimney)? I’m building a new kitchen extension and I am on the list for a Dome the next time they are available, so I am really keen to hear your answer. The dough looks amazing by the way, A1 Pizza.

@ElGrecoDaGeek 2 года назад

I'm not with Gozney, but my understanding is that if properly vented you can use them indoors, but that also means return air into the facility is adequate to make up for the expended oxygen. They do advise against it unless you know what you're doing.

@terencevasquez 2 года назад

They Definitely have a chimney set up. I believe they also have a commercial hood over the ovens.

@johnlocke3481 11 месяцев назад

I can't find wooder at any of my local grocery stores 😭

@rasmussmith3903 2 года назад

Do you really have ‘... 240g of preferment and 80g of your water ...’ in that tiny little glass bowl of inoculated water?

@Theo-uv1kq 2 года назад

I was thinking the same thing hey. They didn't get the recipe right with what he's actually doing with the inoculated water.

@TheJoshuaGR 2 года назад

for sure they dont. i just tried to make it and the sound it made in kitchen aid was like a wet bag being slapped against a wall.

@MoritzTybus 2 года назад

Agree, very different to the recipe on the website. What he puts in there can be 10g preferment max

@rasmussmith3903 2 года назад

Maybe I solved it. He is only making 4 dough balls so he only has 120g of preferment and 40g of water. Could be 160g in that small glass bowl.

@SamuelBak-d5w 2 года назад

@@rasmussmith3903 it's still doesn't makes sense.. 40g of water out of 120g sourdough is 33% which will make it a liquid sourdough, Not inoculated water..

@re-de 2 года назад

Wodour

@iggynor5007 8 месяцев назад

What mixer is it?

@CaptainC0rrupt 2 года назад

Why a low protein flour ? Would that withstand the long fermentation ?

@ihauntghost 2 года назад

I’d be interesting i know this too, I thought the longer fermentation time needs a stronger protein flour

@CaptainC0rrupt 2 года назад

@@ihauntghost exactly. Especially while adding an a preferment on top of that.

@DouglasCleary 2 года назад

@@Pizzaman-kv9ii Perhaps because I have never heard of someone saying use AP over bread flour.

@mikey19608 2 года назад

The reason he says don't use bread flour is because he is using a hi temp oven, bread flour will burn, AP flour will most likely be more moist. 00 flour is more suitable provided you use the correct flour as well, such as the Caputo blue (Pizzeria) and not the Caputo 00 red (Chef flour), Chef flour is for home use low temp ovens (500 F).

@jelly8594 2 года назад

That's absolute nonsense. Why would he advise low protein? If I can't find a good flour I use fine grained flour and do add some grams of extra gluten powder. 14,5g protein with 69% hydration. And why would a bread flour burn easier? What's the logic behind that?

@jongrainger 2 года назад

Im my opinion this is the most unnecessarily complicated version of a classic recipe - but the ovens are great.

@nkay95 Год назад

What’s the dough mixer called?

@gozney Год назад

Sunmix 6!

@مملكةوصفاتامحفصة 2 года назад

🌹🌹😍👍👍

@yungy1209 Год назад

why does he say water like that lmao

@Nn-uh2kb Месяц назад

Someone teach this guy how to pronounce water!

@SustainVT 11 дней назад

I think he went to the Brad Leone School of Pronunciation.

@just_julian 2 года назад

Phili guy?

@Suwr195 Месяц назад

Sourdough isn’t sour if it’s done the right way for pizza. If you have higher standards and love a better taste. Go only for sourdough pizza. Leave the dry or wet yeast away, that’s crab for lazy people… 😊

@erlanggalaimena4097 17 дней назад

So bassicly you saying that franco pepe is lazy person because i watch him using cake yeast and sourdough

@chancemiller9340 Год назад

What is “wudder”?

@henrysiddoway7371 2 года назад

sheesh

@tonyabate4673 Год назад

What is going on with this one @gozney? 1) He clearly says “powdered yeast” and he says that might sound weird but it’s necessary to put “beer yeast” in the recipe and that it develops malty flavor. But none of this is mentioned in the instructions. Is he using brewers yeast, often referred to as powdered yeast when used as a health supplement? I’ve never heard of someone using “beer yeast” and normal bakers active or instant dry yeast interchangeably. 2) His “inoculated water” in the video looks nothing like the quantity or consistency produced by the directions. 240g of 100% hydration preferment mixed in 80g of water looks like a rather large amount of thick batter. He’s holding a tiny quantity of a clear, watery substance. If this three day, more complicated, more labor-intensive, “secret recipe” style recipe is going to be worth the trouble of embarking on for us at home the instructions need to be completely sorted.