Practicing The Neapolitan Slap

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I’ve long wanted to learn to do the Neapolitan Slap but not really had the opportunity to spend time time and have a proper go. I had some out or date flour and yeast so I made 12 dough balls just so I could try and start to learn the technique. I did in the end use 3 dough balls to make something, stay tuned to find out what.
The Pizza Ramblings Facebook group. groups/82708...
This is where I get my supplies from : www.adimaria.co.uk/
Silicone lids : www.amazon.co.uk/gp/product/B...
Dough ball tubs : www.amazon.co.uk/gp/product/B...
Precision scales for weighing yeast : www.amazon.co.uk/gp/product/B... ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : www.amazon.co.uk/gp/product/B...
Steel scraper : www.amazon.co.uk/gp/product/B...
My oven is a pizza party bollore : www.pizzapartyshop.com/en/
Dough trays
Lid www.solentplastics.co.uk/lid-...
Tray www.solentplastics.co.uk/6-9-...

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Опубликовано:

12 ноя 2021

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Комментарии : 22

@mattfeakes8711 2 месяца назад

Cheers fella, great video

@PizzaRamblings 2 месяца назад

Thanks for the feedback 👍

@comradeyars 9 месяцев назад

A ~year later, but I've been making 'Italian style' pizza in my Ooni and over pizza ovens for years, with success, but it never feels right when I roll the dough out. I too am trying to force myself to become consistent with the Neapolitan slap. As someone who shares the struggle, I enjoyed the video!

@PizzaRamblings 9 месяцев назад

Thanks for the nice feedback. All I can say is practice. I've been doing it for years now, I know that I'll never be a master when I only make 8 pizzas a week but I've got to a level where the results are good enough. Getting a nice round pizza isn't easy. Just got to keep working at it and make small adjustments. Good luck and all the best.

@fuqoff8583 3 месяца назад

Love how he gives each dough ball a couple little taps on the belly when he finishes them

@user-wh7cg2dm8d 2 года назад

This channel is a goldmine

@PizzaRamblings 2 года назад

I'm no professional, just sharing my learnings as I go. Thanks for the comment👍

@user-wh7cg2dm8d 2 года назад

Unlike many RU-vidrs that make videos of making “Neapolitan Pizza” you actually show viewers what would the outcome be from the recipe you’re using flour type .. hydration.. leavening and all the factors that are going to contribute in the outcome.. I sincerely appreciate your content!

@PizzaRamblings 2 года назад

Thanks very much for your kind comment. Hopefully have something new out over Christmas 👍

@user-wh7cg2dm8d 2 года назад

@@PizzaRamblings hope so!

@AdrianScarlatAS 2 года назад

Great video, Stephen. Practice makes perfect and using the dough for baguettes is a brilliant idea. The downside of this technique is the semolina is spread all over the kitchen. :)

@PizzaRamblings 2 года назад

Thanks Adrian, haha yes I had to hoover the worktop lol

@tlechem9 2 года назад

When I worked at a pizza shop, we had the person stretching sequestered to a corner. Always looked like a flour bomb had gone off over there by the end of the day.

@PizzaRamblings 2 года назад

@@tlechem9 haha it’s easy done, I’m a mess when I’ve finished lol

@aaliyahjenkins7850 2 месяца назад

How Come you don't have Gloves to roll out the doe?

@PizzaRamblings 2 месяца назад

No reason to be honest.

@alvarner1 2 года назад

Looks to me like you've got the technique. I'll have to try practicing with a towel. BTW, you can tell when the bread is done by checking it with your Thermapen. I usually insert it from the bottom so no holes show. (Insert joke here). Anyway, the bread should be between 200 and 205º F when it's done.

@PizzaRamblings 2 года назад

Thanks for the comment, ha didn't think of using the thermapen, what a good idea thanks for sharing that 👍👍👍