NEAPOLITAN PIZZA MARGHERITA - it's the winner for me but what's your favorite pizza? Recipe is from Johnny Di Francesco over on @vincenzosplate channel, go check it out there**
When I was in an Italian vessel as the most senior Filipino Officer, I used to dine with the Master of the vessel as he required me to be with them. Saturday is pizza night and we will start with margherita after the carpaccio and pasta and then the other pizza varieties will follow. I had observed that Italians always reverted back to margherita pizza after tasting the other pizza. I had a very nice time with the Italians as they were a bunch of very good people. That was where I acquired the love for Italian cuisine so if you let me choose between a jollibee spaghetti and an authentic aglio olio pasta, I will always choose the Italian pasta and won't even touch the jollibee spaghetti with a ten foot pole. 🤣🤣😂😂
Hi Andy thats a nice result. I recommend you to use a higher hydration for the dough like 65-68 % and a water packed mozzarella I'm sure you can find it, even cheap one will work fine, just let it drain over night in the fridge so it won't make the pizza soggy, and of course a drizzle of olive oil and basil on top
Well, I might be biased because I'm Neapolitan but that looks amazing, Andy even used the same flour-water hand blending technique a lot of pizza makers use here. Maybe the only thing missing is a good drizzle of extra virgin olive oil at the end ;)
Oooh your pizza oven makes a beautiful crust. I’ll have to learn to make pizzas similar to that in my oven! This looks delicious and I already use this recipe every time. Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Have to agree that the quality of equipment matters more than the style of pizza. The pizza place with better equipment and technique will make the better pizza regardless of style (new york, deep dish, margherita, etc.)
If you can’t afford this kinda set up (600+ $ usually for a quality one) just get a pizza stone for the oven. They’re awesome! I have a pizza stone and get great crust all the time. You just have to preheat the stone for about a hour before using it
@@719Flowers yep i have a pizza stone too! It’s just my oven can only do fan force as it is soooo old so you never get the slightly charred, crispy and poofy crust.
I always find it interesting how hard it is for amazingly talented chefs to stretch pizza dough. It really is a different skill. Good job on the pizza.
I mean if he's the only one eating it? yeah makes sense... but if he was cooking for more than just himself? You're liable to get people legally offended lol.
There's a pizza in a restaurant in my town called Vera Napoli, it's a margherita with capers and garlic and it's the most amazing thing you can ever eat
@@sethgaston845 then you cant call it a margherita anymore because a margherita pizza is just the italian mozzarella, tomato and basil, the colors of the italian flag. 🤣🤣😂😂
I think not enough people appreciate where pizza came from, and you're helping educate the difference between a NY slice and a classic pie, well done mate
Pro tip, put the basil on the pizza the last couple mins in the oven to insure yku get the flavor profile desired while avoiding the basil burning causing a bitter taste.
I've had Pizza in many countries. I love New York Deep Pan pizza. I love North Italian style Pizza, especially in a little place called Al Brusacheur, in Cesana Torinese, I love South Italian style Pizza with their rich sauces and light dough. I love Hawaiian pizza. Its all great, what matters are the toppings are fresh and of a good quality.
Neapolitan is, for me, the best pizza. Especially the modern style which is more cannot with higher hydration and longer fermentation. The difference between making 1 good pizza dn several good pizze consistently cannot be overlooked. And, of course, homemade pizza is about 10% of the price of a restaurant or takeaway one.
Your hydration looked pretty low there when the main dough ball was formed! 😅 I normally do 65-70% hydration for that really airy crust, plus 24 hr fermentation in fridge on the initial 1:1 water plus flour, then another 2 days for the dough. No heart burn, easy to digest!!
I follow Johnny D's recipe, as he is recognized by the AVPN rules and is extremely passionate about staying within the guidelines. 1 kilogram “00” flour sieved 30 grams fine sea salt 1 gram fresh yeast (or 0.3 grams dry) 600 milliliters of water (I aim for 52 degree water temp, you do not need hot water to activate the yeast) In a bowl combine water and salt allow to dissolve (or with dry yeast you can add it first into the water) Add 10% of the flour and mix (or once the dough is sticky enough you can elect to add your salt in at that point and it won't conflict with the yeast) Mix well; add more flour and the fresh yeast if you didn't use dry. Continue to add the remaining flour and mix well until combined. Turn dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for 2 hours, then divide into 4-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10 - 12 hrs. Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand. You can lightly flour it while you press the dough down, or fine semolina flour (I prefer the coloring it provides) Add crushed-tomato sauce, mozzarella, basil, then olive oil at the end.
I think that you should add this into your cookbook (I’m not sure if it’s inside), but if it was, I would use that pizza dough recipe with a whole lot of other toppings like olives and ham 🤩😩
well it doesn't have ham so why would it have pineapple? smfh -.- you pineapple haters have no idea how sweet and sour/salty works. never be a cook or a chef you suck.
I worked at a Neapolitan pizzeria for over 6 years. I normally get tired of the same food very quickly but I still love that kind of pizza. 13/10 would enjoy again.
Your dough dried out. You can use a plant sprayer filled with water to hydrate the surface of the dough (wait 15 minutes). This will improve the overall result. Also the crust is a bit low for neapolitan. Fix this with a longer leavening, more yeast, higher hydration or a hotter oven with a higher flame (not all at te same time).
Ohhh, the dedication. Bravo. You pictured perfectly with lighting how you woke up most probably at around 4am to let the individual dough pieces grow. I'm sure it tasted phenomenal, but pizza napoletana has a bit more requirements to it to be defined napoletana. Did you oven go up to ~840°F (~450°C)? Was your pizza sitting on top of refractory bricks? With the perfect amount of hydration and around a minute in the oven, the crust bubbles up beautifully and the center remains thin.
I use Johny De Francesco's recipe from a dry yeast version that he created with Vincenzo. Definitely recommend checking that video out. Neopolitan is the 'cleanest' tasting pizza type IMO. NY is great of course, but for a totally different reason. Neo is the most traditional, with very specific/strict ingredients to abide by. I'm hoping to get one of those new ovens soon!
