NEAPOLITAN PIZZA IN JUST 3 HOURS !

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Neapolitan pizza in just 3 hours - here we are pushing the boundaries of what is possible in such a short time with pizza.
This is an instructional video in detail which shows how to make a Neapolitan pizza in a super short time. The video goes in a every detail so sit back relax and please watch until the end and then get your flour ready to make your own !
Recipe - 75% hydration
375g 00 flour
280g water
3g dry yeast
13g salt
Mixing time 15-20 minutes
Resting time around 1 hr in total
Time in fridge 3 hrs
#pizza

Опубликовано:

24 июл 2024

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Комментарии : 46

@dennisvanotterdijk 2 месяца назад

I love your content so much! Thanks for sharing your wealth of knowledge… looking forward to your next video!

@gentz8310 5 месяцев назад

Amazing

@letsflow.oficial Год назад

Good job. Thanks for sharing

@THISISPIZZA Год назад

Thanks for commenting !

@letsflow.oficial Год назад

BTW, I tried this recipe yesterday at home. And it was much better than my other tentatives. Evolving a little every day 🙏🏼

@minidolly77 Год назад

Super pizza !!! 🍕🍕🍕

@THISISPIZZA Год назад

As always- thank you minnidolly77 you are the best !

@MrLuciano23jo 2 месяца назад

Ciao 👋! May I know please where can I get those specific containers for proofing the pizza? You are doing an amazing work. Grazie 🙏

@ldeluxe Год назад

Pizza looks amazing. Just a quick question. After 3hrs CF, you haven’t let the dough temp come back to RT or? So you have directly used it from the fridge? I am a bit curious as normally a too cold dough will always be far less stretchable and always bouncing back? Thanks for clarification and greeting from Germany

@THISISPIZZA Год назад

Thank you for your comment and observation - YES I use straight from the fridge, at 75% hydration the dough is relaxed enough to use it directly from the fridge, there would be no reason why you couldn't rest it at ambient temperature for half an hour before stretching the pizza - either way works, when a dough is so relaxed the coldness can actually help.

@GhostLeito Год назад

Hello, I'm looking at how awesome pizza you make. I didn't hesitate and I'm going to try it, I ordered the flour you present, even though it's hard to find in my country. I wonder if you can achieve a similar result in the oven? (the pizza oven is in the process of being built)

@THISISPIZZA Год назад

Hi Jan, thanks for the comment and great that you are doing this and found the flour, I too have to order certain flours from Italy. As for the regular oven - it won’t be as good as a wood oven for sure but there is no reason why it can’t be done so go ahead and let me know how you got on. Set the oven to max temp and allow it to heat for 30 mins before putting the pizza in.

@MrChristopherMolloy 5 месяцев назад

Love your videos, but do you really feel the need to tightly ball the dough during bulk fermentation?

@jackdavis8786 Год назад

Tried it, the stretch on the dough was great and was easy to work with straight out the fridge but I didn’t have that rise on the crust, maybe because I hand kneeded it rather than the machine

@THISISPIZZA Год назад

Amazing ! Well done. How much flour water yeast did you use ? Also what oven do you have ?

@jackdavis8786 Год назад

I use the Gozney Roccbox, I used 5g of caputo dried yeast, Manitoba ora flour, I did use a bit of olive oil just on my hands as it got quiet sticky, I let it rest for 30mins and stretched it out but once I’d stretched it out and folded it it was hard to do it again.

@pjb1986 Год назад

Clear dough pots look ideal, where are they from? Semolina also looks a lot finer than what I have managed to find in Sainsburys 😅

@THISISPIZZA Год назад

Dough pots are called 16oz deli pots purchased on eBay and are ideal ! Semolina is “caputo semola” and is available from Italian deli type shops

@pjb1986 Год назад

@@THISISPIZZA thanks mate. Pizza looked great by the way, do you deliver? 😁

@SamBatti88 Год назад

Hi, which water temperature may I use if my kitchen temperature is 20 degrees ? Thank you

@THISISPIZZA Год назад

At 20C I’d use tap temperature water, and hotter then refrigerator water

@michaelt.2622 Год назад

Which hydration is recommended if i choose Caputo Pizzeria flour instead the manitoba?

@THISISPIZZA Год назад

Really good question. Rest assured that Caputo pizzeria handle is 75% hydration quite well, so go for 75%.

@Magnum756 Год назад

I fully support an Italian citizenship ad honorem

@THISISPIZZA Год назад

Viva Italia !

@ronb5425 Год назад

Do you think i could achieve a similar result with this method in a home oven at 550 F on a pizza stone?

@THISISPIZZA Год назад

Unfortunately, no, you cannot achieve this in a home oven. You could be successful with the dough and everything except the cooking.

@jackdavis8786 Год назад

Amazing work, can this dough be achieved without a mixer?

@THISISPIZZA Год назад

Amazing point! Yes it can indeed as there is no biga. To achieve by hand knead instead of mixing. Start in a bowl and once the total flour and water etc are combined finish kneading on a worktop - go do it !

@jackdavis8786 Год назад

@@THISISPIZZA yea going to defo try it out, I have the red pizzeria caputo flour, do you think it’s strong enough?

@MrJusmobile Год назад

Guaglio! No one would ever do a 3 hour fermentation! 😢 Its not digestible and you cold fermented it to slow down the process further! Manitoba is for croissants, brioche, pastries, mama mia! The dough was unstretchable for a reason. Its not fermented and ready yet. AVPN which you do not follow is direct method, 8-24 hours NO REFRIGERATION FERMENTATION! Che fai? What is this video for? Pizza was uncooked as well around the top of the inner cornicione! Inedible

@ronb5425 Год назад

Seems my dough is a little lumpy when I'm done mixing, I did your suggestion, mix 5 rest 2,mix 2 rest 2, mix 2. Using the same mixer with k blade. What could I be doing wrong? Maybe not enough initial mix?

@THISISPIZZA 11 месяцев назад

Which flour are you using ?

@ronb5425 11 месяцев назад

@@THISISPIZZA Anna 00 Pizza Flour

@Allyby58 Год назад

Nice Pizza but does this affect the taste? I imagine it would.

@THISISPIZZA Год назад

Yes it does but its still a viable and great tasting pizza with only 3 hours cold fermentation - give it a try !

@Allyby58 Год назад

@@THISISPIZZA Yes I will, it will be good for an emergency dough.

@asstudio2613 Год назад

Ням ням😋😋😋 Сразу видно что готовится что-то вкусное) Я под ✍ся, а вы? .

@THISISPIZZA Год назад

Thank you for taking the time to leave a comment, but I don’t understand your last sentence?

@asrrr1177 Год назад

@@THISISPIZZA He said: "I subscribed, and you (guys)?". Well, so did I. Thank you very much for sharing this great video. Also, I have a question. Did you use cold or warm water? Keep up the good work :)

@davidbarnett8617 4 месяца назад

Seems like the majority of the time in the mixer the dough was simply stuck on the paddle with little to no kneading taking place. While I'm sure pizza neophytes will not be able to tell the difference, I will stick to using a poolish then implementing the 'slap and fold' technique. You cannot rush quality pizza.

@oliv123 Год назад

Hi. Many people are able to make a thick crust (contemporary style) like this without using this dirty process (too much surface spread on the work surface). If i see this in a restaurant, I run away ...

@THISISPIZZA Год назад

Thank you for your comment and concern however I beg to differ. The process of stretching is essential got gluten and building structure in the dough and helps to achieve this amazing crust. The stretch process comes from Neapolitan chefs and is commonplace in Naples