In this video we go through the full process of making the contemporary Neapolitan pizza from start to finish and see just how big and light crust we can achieve with this method. Enjoy !
My style of pizza. I do poolish and i try to leave as much crust as possible. The taste is just absolutely fantastic with next level pizza dough. Good work!
What fantastic result!! Thanks for sharing your experience and knowledge!! Did you open the dough still cold straight from the fridge? Or it was left a bit at room temperature before cooking? What os the fridge temperature? Thanks !
Love the recipe. Two quick questions: It seems like you have different attachments on the mixer when you start and when you end. At what point did you switch to the dough hook and why? If using instant yeast, would you use the same amount or a little more, and would you just mix it in with the flour before pouring in the water?
They look lovely, but i have a question about the weights. You mentioned that 1kg makes 6x270g dough balls but that doesn't add up. Is it 1kg of flour that you are referring to, so when adding water the final big dough ball weighs about 1700g?
Thanks for your comment - it’s the total weight divided by 6 so we have 1000g flour and 750 water gives us 290g balls, if using a lower hydration of say 65% that gives 275g balls
I always use their blue pizzeria flour. I tend to do a starter of some kind (normally a poolish) with all the yeast for the recipe, and mature it for up to 24 hours. In the Caputo instructions, they suggest 70% hydration, but I have found that 75% worked better. Since I am making for home, I make smaller quantities. But so I don't have to work with TOO small a quantity I bake any remaining 250g balls as small loaves on the stone after I have made the pizza. I turn down the temp for those. The small round loaves are wonderful. If I use a poolish, then I don't use a mixer for the second stage - no need. Or no knead, perhaps!!
Thanks for taking the time to write such a concise comment. I really like your approach and I find that biga gives a nicer crust and is my preferred pre fermentation method. I will be covering Poolish in another video.
My favourite is red caputo. Instead of small loaves I make calzone for next day breakfast if people are full and I still have dough and everything else.
On this occasion I didn’t rest it at room temperature at all. This is part of my process as fermentation still occurs slowly in the fridge over 24 hours
Ive ony been doing poolish method but used that same flour last weekend and had best results yet... gonna give the biga method a go now after seeing your results 👍👏 i got a 25kg bag so lots to make haha
Hi, first of all - superb dough and pies, would love to achieve such result!!! My question - is it possible to prepare the biga dough without mixer? This preferment, as mentioned by someone above, is quite a difficult one to handle, and I'm not sure how to start. Should I first put the biga in additional water for few mins and then combine? Any other hints?
Thanks for the comment and question. Biga really needs a mixer to do it properly and adding extra water whilst may help could also hinder. I’d suggest doing a poolish instead of biga which I’ll cover sometime soon in a video
Thank you very much for quick reply! I think I'll have to try anyway, since there is already biga waiting for me in fridge. If there will be no further comment from me in this topic, it will mean I wasted 1kg of good flour.
Biga is absolute top of pizza dough. I only made it once, because of time it takes and lack of my experience with it, so when I was making pizza party on my family or friend garden, I did no wanted to risk it, but I am going to master it in time, because it really makes corners next level. I do polish double fermentation, which also has nice results, but biga is just better.
Hi, can you tell me one thing. After 24h in the fridge where you have already balls - do you making pizza from balls after taking them from the fridge, or you are taking the balls from the fridge, gave them 1 hour to warm up, and after this time you'r making pizza?
can i ask when i order pizza in restaurants the cornicione is always crunchy, quite tough, hard to chew.. is it a mistake that they bake it to too crispy (the cornicione dries out) or is it what is it, or maybe the dough is a bit cold they dont let it rest at room temperature? I have to admit, I prefer the edge of the pizza to be a little raw and creamier than dry-baked.. from videos your cornicione looks perfect, easy to chew.. you got my sub, very nice pizzas
Thanks for the comment, the crust or cornice should be soft and crunch at the same time, the problem you have experienced is more than likely due to inexperienced pizza makers using a direct dough that hasn’t had the best hydration and maturation - the flour also plays a huge part as you can see in my other video which compares 4 flours on my channel. Good pizza isn’t that easy to find.
Amazing looking pizza!! May I ask what is the temperature of your water, room and refrigerator? These are all so important on fermentation time. Thanks!
Those are just perfect ❤❤❤ well done mate! Do you think it's possible to achieve same dough texture and consistency without a stand mixer and doing it by hand?
Thanks for your comment, I think it would be very difficult indeed by hand as Biga is super tough to knead. It’s worth trying but without a mixer I’d recommend a poolish pre ferment that I will cover in another video soon.
As mentioned it’s around 15-20 minutes, you add the water little by little until it’s absorbed in the dough, each time you add a little water wait until it’s absorbed before adding more, this dictates the time spent mixing.
@@THISISPIZZA thanks for replying my man yeah usually when I’m mixing I’m not adding water but maybe I can add a litttle to my recipe to get it more hydrated. Also I never know when I should stop the mixer. I only heard don’t let the temp of the dough get to warm. You had that mixer screaming and the gluten development was unparalleled.
Honestly did it the same way as you and it worked beautiful. I tried also poolish as Vito but struggled always qith the Hydration of 70%. They way you showed it 75% were no problem and i was amazed. Only question i have. After i try to form the Pizza like you at 15:15 i have some areas where too much are is and big air bubble build, which i don't see on yours or Vitos Pizzas. When i break these the dough gets totaly flat. Can you tell me how to avoid such thing that the crust still stays uniform ? Thanks in advance
Hi Makis ! Amazing ! So glad to hear that you had success with my video that just made my day. For the air pockets - it’s part of the crust so I would leave it as it is and cook it like that, that section will become a balloon in the crust and maybe get charred but it’s fine ! Keep up the good work ! Thank you I just love your comment
Correct me if I'm wrong but you made a 75% dyration dough (500+250 ml COLD water to 1kg Caputo Pizzeria Blue). right? and you went with the Big fermentation over 24hrs. right? Impressive results.
Great pizza recipe, I've been using it to make my pizzas with successful results. Do you think I can also add a little bit of honey into my water, would it change anything?
@@THISISPIZZA Big Thanks I will try this, starting tomorrow! I've tried 80% hydration, only poolish, biga and poolish mix, 24 hours, 48 hours... bet I have never seen such gluten development. And let me tell you I have seen A LOT of italians on youtube making pizza... I even used to technical language.... "raddoppiare il volume" "doppo domani" "impastatricce" "passata" "burrata" "ottanta per cento" etc!!!!
@@THISISPIZZA Well, let me tell you something. I did this. It turns out AWESOME, but I think I screw it. I've never have in my hand such an ELAAASTIC dough and with that strength. But I think I ruined it. After the 24 hours resting/fermentation in the fridge. I take out the pizza and let the dough rest at room temperature till it reach the ambient temperature. (like 4 or hours), then I sparkle some flour in the table and put the dough and fold it two or three times in a ball shape and let it rest/ferment for 3 more hours... Some sections of my pizza got HUGE bubble and extreme gluten development, but other got little or no bubbles, to dense. I shouldn't let the second rise after the fridge and folding isn't' it?
Don’t worry hygiene is very important and we use anti bacterial hand wash before engaging with foodstuff and wash hands regularly during food preparation - thank you for your concern not it is not a problem.
Man you nailed it, this is hands down the best pizza video out there. Can you please write what is your room temperature (and what would be ideal)? Thanks a lot!
You made my day with this coment thank you ! Room temp is 18C and ideal is 20C but we can adjust our yeast content to account for the temperatures as well as rest times and fridge times. More yeast - less time.
i rest it for 10 minutes, then work the dough, and rest it for 20 more minutes, it's much easier to work with after the resting, during the resting of the dough because of the high hydration it really works itself.
Have you tried to use mozzarella which is not low moisture? I think that with an oven like that a regular mozzarella stored in water will be perfect and will now make a crust as it did in the first pizza.
Hey thanks for the comment and suggestion - I use regular mozzarella too, check out my next video when it’s posted soon as I’ll use both low moisture and regular in that one
I experimented with all 00 pizza flours and different techniques in my Koda 16. Even though i love the looks of a neapolitan pizza, sometimes eating a poofy breaded crust on the edge with no toppings is too much bread for me. I do like a nice lucali or New Haven style thin crust thats nice and crispy better!
Hi Phil, many thanks, youcan get the pots here - www.amazon.co.uk/Plastic-Food-Containers-Lids-Freezer/dp/B07NKMHHJH/ref=sr_1_6?crid=30WLPTXUJM04J&keywords=deli+pots+with+lids&qid=1684327908&sprefix=%2Caps%2C62&sr=8-6
3hrs, wow, exactly what I’m looking for, I’ve been following Vito’s double fermentation recipe but never comes out that great and takes so long to do so something quicker would be great
@@THISISPIZZA costs? also, what else do you cook in the pizza oven? What wood do you use? Is it worth having one if you have the space? Do you use it year round or only on certain times of the year? Thank you!
To me great dough makes great pizza, and of corse every ingredient is important as well , I really like to know what is the protein percentage of the flour, it should on the flour package !
Are you a Vito's student? 😜 Do you have a fetish for large crust? lol That dough that came out of the mixer... just beautiful. I was on the verge of tears... as always when I see a good looking, strongly gluten structured dough.
Hi Valeen thank you for taking the time to comment. Yes I am a disciple of maestro Vito and I’ve learned from others including Vincenzo Capuano, Salvatore Lionello as well as having been to Naples to learn from the best. As for large crusts this is a canotto style pizza and I love the high, light and flavoursome crust which is super easy to digest.
hello, would it be possible to have the precise list of ingredients and their quantities as well as the resting times please? I tried several methods in order to have a dough worthy of the name and I must admit that the result you obtain is fantastic, I would like to reproduce it exactly like you. thanks in advance. very nice job 👌
Hi Rudy, thanks for the comment, all the info is in the video but I’ll put it here for you too. Biga 1kg 00 flour (caputo red) 500ml water 7g fresh yeast. Combine the flour water and yeast in a tupaware by shaking the mixture no kneading. Leave to rest 1-2hrs room temp and 24 in the fridge. Completion 250ml water 25g sea salt Remove the Biga from the fridge and tear it into smaller pieces and add to the mixer. Turn in the mixer and add the water little by little and just before the last bit of water add the salt. Mix until the dough is smooth. Remove the dough and rest it for 15-30 mins then stretch it. Fold it and let it rest for another 30 mins before making the balls. Put the balls in the fridge for 24 hrs and then make the pizza. I use it straight from the fridge I hope that works for you. Please come back and show us the results
@essem now that’s a tricky question for a Neapolitan purist but I’m down with it and the closest comparable pizza to NY style is Pizza in Teglia - subscribe and I’ll do it sometime soon.
@@THISISPIZZA Kompliment!👍 Dein Teig mit so viel Wasser lässt sich gut verarbeiten wie man sieht. Der ist homogen, klebt nicht zu stark und ist richtig "sexy" 😊.
i make 18 inch pizzas at home on a pizza steel well more like 18 x 16. i can get away with 400 grams of dough (i use bread dough) but I have reserved to making them 600-700 so they are easier to stretch. so far i am still having trouble getting the dough to stretch evenly without breaking .
What were the ingredients of the only pizza without tomato sauce. Was it just oil, parmesan, mozzarella, and basil or some kind of white sauce? Unbelievable pizzas.
the high elevation is because of the way you shape the crust, not because of great dough (although it's good) those stretches are absolutely useless part of work after mixing the dough in the machine
Thanks for the comment, I beg to differ, stretching the dough builds to gluten and is necessary when working with such loose and high hydration dough otherwise the dough balls flatten due to lack of structure.
@@THISISPIZZA You are welcome, In my humble opinion stretching comes from the past when pizza work was manual , you can still use it for fun or to make a couple of pizzas , but machine does that better.(and of course resting - just waiting some time to mix 2 main components). There is an approach in making oven style pizzas without kneading, you just mix and wait and may be shape it a bit
@@THISISPIZZA Thanks for the answer I watch Vito Lacopelli and he makes thick crust but yours is another level 😄 I love Italy, I've been there many times and but never seen pizza like it 😀 Any recommendations?
biga is so annyoing to handle - adding water to a dry dough is working worse than the other way around. Therefore poolish is my way to go. :) Far less hazzle... Your pizza looks great though! And I got the same pizza peel.. haha
@@THISISPIZZA yea - varimixer right now. I mean your mixer is also complaining I think. :D looking for an update there but with poolish it's just easier.
Thank you for the comment but it was no accident lol, this is pizza canotto a true Neapolitan style of pizza seldomly seen outside of Naples Italy - enjoy !
