Pizza Napoletana DOUGH TUTORIAL hand made, 24h Fermentation 

I saw a few videos, your explaination is the best so far. Very clear. I will follow your method next time 👍

Finally a video that explains the gluten building process in detail and how to get the smooth dough. After watching many videos and reading many recipes I was still a little confused on how long to knead and how to get the perfect finish by hand. This is a big help, Thank you from Melbourne.

wow just found your channel. I can not wait to attempt to make this. Thank your for all the great info. Hello by the way from USA.

That was a MasterClass on dough⭐️ Thank you for sharing your expertise with us 🥂

Wishing you success from the the USA. One thing missing from some of the best RU-vid pizza videos is context. The “why” behind all the step. This is a good video.

Sir I worked also in Italy 5 years .now I moved to Saudi Arabia. I have an appointment with a restaurant but first they want to show mine work to them .per imparare Io visto RU-vid channel of venchinzo plate and and other RU-vidr but sir I found you the best .thank you sir

Hi Chef, I live in China. I could not find all flour you used. We only have bread, purpose and cake flours here in China. What should I do?? Another question is, for the water, how many degrees and how many hours after smoothing the dough for resting? When dividing the dough? The way you make the pizza dough is so interesting to me. Please please answer me 🙏 Thank you so much for sharing

Mate don't apologise for your English! It's great and it doesn't even matter if we hear your Italian. I love your accent!

Thank you chef, Cheers from Philippines

Ciao! I made the pizza today and it came out great! Thank you for this recipe. I used type 00 flour and I hope I can get Caputo for my next time. Only question is the dough came out super crispy. Has a very crunchy bite. When cut, the pizza stands straight. It doesn’t really bend. I wonder if I did something wrong. I baked it at 250c on a sheet pan for 15 mins.

Really like the video, keep the good work going

Fantastic video - picked up a few tips. I am also in Brisbane and I followed your recipe except I only used Caputo Cuoco (300-320w) but my dough was overproofed. 7pm last night mixed dough - Put bulk dough in fridge (3 deg C) until 2:30pm today. When I got it out of the fridge it had maybe 0.5cm bubbles in the bulk dough. Not sure if it was already overproofed from overnight? I balled up and left until 5:30pm today and dough was overproofed. I was checking it every hour but didn't see any significant rise until 5:30 but it was very soft and saggy?!?! Any recommendations? Thank you.

Hello, this is a great tutorial ! At what temperature do we leave the dough for the 24h fermentation ?

Great video, thank you. Ciao

Thank you Graziani great video, where do you by type 0 proper Italian blend thank you

Hi Graziani, before put in the fridge do you leave the dough at room temp for about 01 or 02 hours? Or after mixing goes directly to the fridge? I've seen a lot of videos and still have this doubt. Tks!

Whats some authentic Italian pizza toppings recipes? could you do a video if you gge the chance. I see Zucchini flowers, anchovies etc. I know you can use what ever you want but what are the classics?

Nice work!

What is the max hydration for this mix of flour?

Thank you Marco!!!

You do not use Cold temperature fermentation? What if the room temperature is around 78f 25.5C? Should you adjust the fermentation time? What is the best wood oven temp for a crust that has some chew and crispy? I don’t like soft pizza. Also I have Pizzeria Caputo 00 and Chef red bag 00. When should I use each? Thanks!

Grazie mille... 👍👍😁😁

My dough has raised but when I took it from the plastic tray to stretch it after 6 hours, it wasn’t that elastic and opened a couple holes. What do you suggest? I kneaded it for 20 minutes.

Hey mate I'm in Brisbane. When are you available?

Hi Marco! When using 24h room temp fermentation, how much of dry yeast would you suggest? My crusts are never puffing up. I'm using 0.25gr of dry yeast.

Never mind English, my first language is spanish!! People love both Italian & spanish.

Your English is great with the Italian accent flavor 😅 😅 don’t worry! Is there a specific percentage of yeast for a certain amount of dough? Thank you!

Hii chef fantastic but can we use only caputo flour and there is not available tipo 1 flour .

Hi master, can u tell me that what's the percentage of protein is the flour?

How long do you kneed the dough for? Thank you for a great video!

Graziani, is the bulk Fermentation at Room temperature or in the fridge?

Hi good job! Is it warm water?

Hello….can you explain how to use with spiral mixture. I need a recipe for 40 balls also. Grazie

bel video! fatto bene anche se non conosco l'inglese. per caso le dosi sono scritte da qualche parte? grazie per il tuo tempo

Is the yeast active or instant? And what is the temperature of the water?

Can you let it ferment for 48 hours?

Hi Marco - do you bulk ferment this one at room temp for 18-24 hours before making balls? or cold ferment in fridge normally?

So just to clarify, you need to ferment the huge ball of dough in the fridge for 24 hours then make smaller balls and rest for 6 hours?

What’s the reason behind not having bubbles on the dough?

I've always bulk cold fermented my dough for roughly 24-48 hours. But every time I take it out to scale and ball, I feel like I should let the dough get to room temperature first instead of doing it while the dough is still very cold. Any thoughts on that?

Nice recipe. But how to make another style of pizza? One with a very crispy edge bottom?

how did you get the AVPN badge on your chef's uniform? is it legit?

He sounds like Serge from Beverly Hills cop, the guy that Eddie was talking to about having a cappuccino in the art studio.

Great video. Did you do 24 hr cold fermentation or room temperature?

What are your thoughts on Poolish vs Direct?

Your English is awesome!

What temperature do you have in the fridge for pizza?

Can you mix a little bit of semolina

Is type 00 going to change the process?

is type 1 flour like bread flour in the US?

The header of this video states '...24 hour fermentation'. Then in the video he says that the balls of dough can be used that night after six hours. - What went wrong here?

Last time I made pizza I let the dough rest in the fridge for 3 days. Took it out, made dough balls (260 gram) and back in the fridge for another 6 hours. My idea was to not do more after that. But the balls had lost their shape so I folded them again. At that point I had lost patience and just let them rest at room temperature for 20 minutes. I was ready to bake the pizza but the discs were like rubber band. Refused to stretch more than 21 cm (8 inch). The final result wasn't bad but didn't look professional. The bread was chewy.

Can we use complete 00 flour, insted of mixing 2 different flours.

😍😍😍

Hi Is beer yeast used?

Since Vito Iacopelli channel every pizzaiolo shows how to make Neapolitan pizza lol

Elo, przestan przepraszac za swoj angielski. Tak to juz mamy nieanglojezyczni. Dobra robota pizzajolo.

So is it 24 of hours of fermentation that big dough …. Then 6 more hours for pizza balls fermentation again ? Am I right ?

The flour that you using can't buy in Asia like in the Philippines

i am in Maleny and just opened a pizza restaurant I am looking for a business partner to take it to the next level

Mucho agua 650 ML OF WATER IS WAY TOO MUCH

I like your video but I find the lighting a little depressing. Your english is very clear though.

Hello fellow AVPN pizzaiolo 😄🫶

Recept?

Can we use this recipe for home oven?

How long is the max rest time of the dough? Is the black spots good?

Hello, nice video. So if I have 22C room temperature I can leave the dough for 18-24h in room temperature? And next step that bolls and extra time 6-8h also in room temperature?

Speech Italian!!

Where can I get the spatula