Pizza Margherita from World’s Best Pizza 

I'd say your wife is a keeper!!!! You got a good one friend...Happy Cooking!!

I've never heard anyone use pasta water for pizza before, I'd also love to know

I'm italian and never heard anyone use pasta water for pizza

@@Universe3-e7r because no one does this. He confused it with pasta alla carbonara, probably, where pasta water is one of the essential ingredients of the "sauce".

@@coronerxd I think you're right. I use pasta water, which contains starch, to sauté pasta to get a natural creaminess instead of using cream milk...

@@Universe3-e7r yes, that's what it's used for. It's also added to other pasta sauces for (like cacio pepe for instance, and even tomato-based ones).

The flour says 10-12h at room temperature, but he modified his recipe, now it's 24h in a fridge at +16. I stick to the original recipe since I don't have a wine fridge at home. If you do have, you may go like he does now at his 400 Gradi pizzerias.

Want answer also?

16-18°C

​@@davejenkins7735whats wrong with that? Its veru simply question. 😢

You can try both,first temp, then fridge.

fridge of course, to not let the yeast activate quickly

If i recall in a vincenzos video he was featured he said its better in ambient temp with a damp towel

​@@sakispdsw so room temperature?

spot on!

Room temp per another video he did

Usually yes, if no broil like in his video. If it's brick oven or something like Ooni or Breville Pizza Oven it can reach around 900F. 🤣 If you have broil setting in your home oven, you can do some hacks to make it look like a brick oven pizza. ☺️

He should have put the pizza on the top rack, not bottom. The hottest part of the oven is the top. Turn the broiler on for 3 minutes before putting the pizza in. Turn it off then add the pizza

@@dadwith4daughters Not every oven has a broiler. Mine hasnt so I put it in the 3rd to the bottom rack. 🙂

@@arvi8843 Good point. I guess the message is to put it in the hottest part of the oven and that's the top. Sounds like you have it

home oven using fan is worst for cooking pizza u need at least 240°c to cook perfect pizza the higher, the better

You shoud use the Ovenprogramm were it says heat from the bottom. 240 to 270 degress C ist best should at least need 8 to 10 Minutes, depends of your oven

Also wondering the same? I have quick dry yeast

Generally you would use about 1/3 the weight in dry yeast as compared to fresh. So for this recipe you would use 0.3gram, and definitely no more than 0.5grams.

@@bhuvidya I think on vincenzo's plate he said 1g of dry yeast per 7g of fresh yeast.

@@surgeon23 No, it's 3:1 ratio. Meaning for 3 grams of fresh, you use 1 gram of dry.

​@@bhuvidyaforget it! Not enough yeast if you put .5 g active dry yeast@ it won't rise! I've tried it and it failed miserably!

yes..usually you use 0.33 gram of dry yeast for 1 gram of fresh yeast ..

Yes he did a video with Vincenzo that is for dry yeast approach, go check it out!

wrong temperature maybe ...try to use active dry yeast ...also do not use water over 32 degree Celsius also dont forget to leave the dough out at room temperature for 3 hours atleast after kneeding.. before putting it in the refrigerator...then when you take it out of refrigerator wait till it gets back to room temperature(must)and let it rest for another 2 hours before making the pizza.

In another place he mentions the exact temperatures. It needs to be in the fridge. Not too cold. Not too hot. Maybe that's why

@@cr-it5lh i did all that!

yes it can be done

Yes, that's correct. 3% is typical Neapolitan percentage. 2.5% - 3% is the standard I think. Low yeast and long dough maturation seem to make it taste less salty. These days I just use typical bread percentage 2%, and it works out fine, if that helps. I wouldn't go under 2% for Neapolitan style though. Even New York style which can be less, I just use 2% as easy to remember and works for most dough.

Yes, it's you...

you can find it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UFoe9KtPRXs.html

Crush San Marzano peeled tomatoes with your hands in a bowl. Add a bit of salt. Mix. That's it. Neapolitan pizza sauce is just tomato, you add olive oil and basil when you build the pizza.

@user-pz9px9zj6h actually 1/3

That’s east. Just hand crush canned San Marzano Tomatoes and add salt and optionally basil in the sauce. Done.

​@@OckGypsyhell no where is the MSG?

@@therealGreencrack Add it in if you want, but the tomatoes got natural MSG.