PERFECT NEAPOLITAN PIZZA | How to make homemade dough & pizzas with UK award winner’s recipe

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Hey Bros, welcome to the first video on our RU-vid channel!
After the roaring success of our first masterclass videos in April lockdown on Instagram and after many requests we decided to start our RU-vid channel to teach you everything you need to replicate Crust Bros pizza at home.
In this video Joe, our founder, shows you all the insider tips you need to make NEAPOLITAN PIZZA, like you’re from Naples. He covers everything from the ingredients you’ll need, mixing and kneading the dough, leaving it to prove and cooking so you can make the most incredible, easy, delicious pizza in your kitchen at home.
If you loved this video and want to see the AMAZING pizzas we’re cooking every day in Waterloo, London, then please give us a follow us on Instagram and join the Crust Bros family here: bit.ly/3kKSfeR
Want to know something specifically about Neapolitan Pizza? Comment below and we might just make the video for you!
Check back next week, to see what else we've been up to!
Crust Bros RU-vid | bit.ly/3kQpzRq
Instagram | bit.ly/3kQpzRq
Facebook | bit.ly/33k0Q2j
#crustbros #crustbrosathome

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Опубликовано:

28 июл 2024

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Комментарии : 64

@vincenthuebert2845 Год назад

Thanks for taking time to talk to a Yank last week at the brewery. I really appreciate your honest advice on the dough. When I get a chance I'm going to try again for the perfect crust like I had there. Cheers

@hedo9392 2 года назад

Looks awesome can't wait to try this!

@jameshcdow 3 года назад

Great video and top tips! Thanks so much

@Robert-up1ls 3 года назад

Thank you for posting this video. This is the best How to Make Pizza Dough Video I have seen. Very easy to follow.

@CrustBrosPizza 3 года назад

Amazing thanks so much 🙏

@dunokirks7357 3 года назад

I’ve said it on Instagram. I’ve said it on Twitter. I’ve said it on Snapchat. And now I’m going to say it on RU-vid. CRUST BROS IS LONDONS BEST PIZZA

@CrustBrosPizza 3 года назад

Woah, thanks so much! Love to see it :) any videos you want to see coming up?

@dunokirks7357 3 года назад

@@CrustBrosPizza best place to source ingredients and home made oven?

@CrustBrosPizza 3 года назад

@@dunokirks7357 Salvo 1968 have a great shop for 00 flour and tomato sauce. Do you mean where to buy a wood fired oven for home? I'd recommend an @gozney Roccbox as an awesome way to cook neapolitan pizza at home!

@dunokirks7357 3 года назад

@@CrustBrosPizza thank you guys. Appreciate it!

@svilenslavov5376 3 года назад

Great tip for closing up the dough at the bottom! I have been struggling with little thickness inconsistencies and tears when stretching. Hope that tip helps.

@julieg2580 2 года назад

Definately the best pizza videos out thanks so much from New Zealand 🙏. Question: how can I speed up the process when we decide to light the pizza oven on the day... Can we get similar results with an all day ferment? Thanks

@TejTalks Год назад

Great video - I've never dne 15 mins of kneading and they usually turn out really good, but... I'm going to do 15 mins next time and see!

@AnttiKoski80 3 года назад

Great detailed video, thanks. Is that (strong) Manitoba flour?

@rizwanchoonara977 3 года назад

Great videos easy to understand. With regards cheese, I've noticed you can buy bags of shredded fior de latte. It would be easier to use that at home but I've heard it burns easily due to the starch. Any advice. ( PS I'm not going to get mozzarella balls and dry them out😂)

@eldubs 11 дней назад

Thanks for the Awesome Video! Did you desolve the yeast in cold water?

@fieteferrum3441 3 года назад

Love your videos, great instructions, great editing, super easy to follow ✌️

@1987BigStu 3 года назад

Great intuitive video, thanks. How long do you leave the dough to prove after balling, and is that chilled or room temperature?

@CrustBrosPizza 3 года назад

We usually give it a 2-3 hours although it depends how hot your room is. If they're nearly ready you can give them a kick by putting them nearer a radiator! Thanks for the feedback 🍕🍕

@volkswagengolfr7 3 года назад

I have a question! What degree is the best for fermentation 24hr in the fridge?

@googlegoon5443 3 года назад

Liked & subbed 👍

@hoitybaby 3 года назад

got this going on for our xmas eve feast :) thanks for sharing an updated video! Just thinking back to the insta videos, you don't knock it back in these videos? Is it still worth doing? Big love to all you crust bros xxxxx

@CrustBrosPizza 3 года назад

If youve got the time then yes 👍

@mohammed77892 3 года назад

Best video ever for making pizza! But there is no Leopard Print on that pizza crust. Is it because of the short period of fermentation? Thanks..

@CrustBrosPizza 3 года назад

Hey. Thanks so much. You need the neapolitan oven to gey that. It comes from the heat of the oven and most conventional ovens only go to 250 degrees max. In the restaurant our oven is 450 degrees, which blisters the dough when cooking

@brichweb 3 года назад

Is this an active dry yeast?

@enversdudecor 3 года назад

Glaaad u made a channel. Your instagram is amazing. Really rare to see the brand flour used for neapolitan pizzas, thanks for sharing !! It is direct protocol and 65% hydration right ? No prefermented dough (biga, poolish).

@CrustBrosPizza 3 года назад

hey, 65% . No preferments!

@user-fu8hl2tl6s 3 года назад

Hello. Thank you for sharing your experience. But I have a question: what the consistency of making fermentation? Leave in the lid for 24 hour and after remove to the fridge and after 24 hours make balls or not?) Will be very appreciative for you help.

@_ImReever Год назад

Ooni intruct to add the yeast and salt to the water. Is that not right then? Thanks.

@roopney 2 года назад

how would this recipe change if I am using fresh yeast - still 1g?

@Profcunrs 3 года назад

These are great, thanks for spreading the knowledge. You mention using a pizza stone at home, any recommendations? I've read a lot of negative reviews about home pizza stones

@CrustBrosPizza 3 года назад

Hey, thanks for the love! The video we will be posting in 2 weeks will cover cooking on a pizza stone and the one this week coming up will be frying pan!

@Profcunrs 3 года назад

@@CrustBrosPizza Great to hear

@edenmitzafon100 3 года назад

I make a lot of pizza at home, i have had a stone and a steel but i have had the most luck with a pizza screen

@paulking132 3 года назад

I’ve been watching Neapolitan pizza dough videos and trying different things for while now. This video/recipe is so straightforward (the sauce video as well). Nicely done. One question if you see this... at what point would you freeze dough for later use? Is it ok to freeze after the doughballs have been formed? Thanks!

@CrustBrosPizza 3 года назад

Hey, I'd freeze it after the first prove 😀. I havent frozen it after dough balling but I dont see why it wouldn't work. Just make sure they're completely airtight and leave a little room for proving 👍

@christinatowner503 3 года назад

I tried making this over summer and it was great, however since then with the colder weather 1g gram of fast action yeast isn’t giving me any rise in my dough after 24 hours. Any ideas on how to fix this?

@CrustBrosPizza 3 года назад

Yes absolutely. Double the yeast to 2g and leave it out the fridge to prove until you start to see some growth. If it needs an extra kick just put it in close to the radiator and it will grow quicker 👌

@davelong9228 3 года назад

Love this recipe and love crust bros, used to visit on my trips to London but sadly no work trips since March! One question: at which point can I freeze the dough for later use? Liked and sub'd 👍🏻

@CrustBrosPizza 3 года назад

Cheers Dave! Usually freezing after first prove is the best option. Make sure it's stored airtight with a bit of room for proving!

@rakshith29 3 года назад

Great Video tutorial ! Super clear instructions . I have a OONI at home and I live in a warm environment where the average room temperature is 25-27 C. can we extend the proofing for another 24 hours ? If yes, should we ball the dough after extending the initial bulk ferment stage or ball the dough and then put in the fridge for the next 24 hours ?

@erlanggalaimena4097 3 года назад

After 24 hours in the fridge, are you go straight to make dough ball or let them rest? Btw thank you for tips and information

@CrustBrosPizza 3 года назад

Straight from the fridge 👍 if you like the vid please do give us a like and subscribe 🔥🍕

@hannahsmith1244 3 года назад

Best pizzas EVER. Been wanting to do a DIY crust bros for a while. Have a decent stand mixer with dough hook, if I were to use would all steps be done in mixer and roughly how long? Thanks guys! :)

@CrustBrosPizza 3 года назад

Thanks so much! I'd recommend 6 mins on a slow mix and then 6 mins on a fast mix and do the window pane test then. Big love xo

@eddchettleburgh7201 3 года назад

Mine didn't rise, I put the salt in when he said to aswell. Not sure what I've done wrong :/

@MultiBikerboy1 2 года назад

I mix the salt in with the flour first off before adding any water.

@roisinwarner4886 3 года назад

This is great - have wanted to try this for a while! I've quartered all the of the ingredients to make 2 pizzas only & used strong white bread flower and Sainsbury's fast action dried yeast, but my dough hasn't risen after 18 hours in the fridge... Any tips for when I take it out after the 24 hr period, prior to making the dough balls?

@MultiBikerboy1 2 года назад

I use fresh yeast, was given that steer by pizza chef…makes much better dough balls. Also use 00 flour as he says here.

@amysmith7165 3 года назад

Great video, couple of questions... do you oil the container before proving to stop it sticking? Also, what flour do you use to coat the dough before shaping? I’ve used semolina before but it just looks like 00? Thanks!

@CrustBrosPizza 3 года назад

Hey, yes I'd use a tiny bit of oil. Semolina is fine but it does try out the dough and also makes it crunchy so we always prefer flour! Thanks for watching!

@amysmith7165 3 года назад

@@CrustBrosPizza brilliant thanks so much 😊

@michalviktorin6758 3 года назад

You don´t need to use hand right away. For wet phase you can use stirring spoon, but even better you can use stirring spoons handle, because you can mix it better with less resistance, and clening ,,a stick,, with a bit of flour is soooooo easy. Btw I am fed up with all tutorial videos making just margarita. I love margita, but there are only two options there. Basil up and basil down.

@asabentley1 3 года назад

Second lockdown and second time making Crust Bros at home. 🙏 Just made the dough now to wait. Only had basic bitch flour so I'll report back if it went ok. You've swapped out the pan for a precook on a stone/tray. Is this due to it yielding better results?

@CrustBrosPizza 3 года назад

Hey, we had loads of requests for doing it on a pizza stone so we loaded that video first. We will have a new frying pan video coming soon. Both work pretty well :)

@asabentley1 3 года назад

@@CrustBrosPizza Oh cool! Plain ass flour wasn't a patch on 00 or strong bread. It was still was a decent pie and way worth making it vs shop bought pizza. I'll give it another bash once I've grabbed some of the fancy stuff. 🍕🐆

@jamiesoning 3 года назад

can you use a regular kitchen oven if a pizza oven isn't avilable??

@CrustBrosPizza 3 года назад

Absolutely. Turn your oven to full whack, prebake the base with your tomato sauce on it until the crust has started to cook then add your mozzarella and toppings and bake 'til cooked! We will have a vid live for this soon!

@jamiesoning 3 года назад

@@CrustBrosPizza fantastic. Thank you