Vincenzo, I just finished the pizza based on this recipe and I have to say that this is by far the best Neapoletan-ish home made pizza I’ve ever had. My tip - take out the dough balls from the fridge around 5-6 hours before making the pizza. With normal oven (with baking stone) - temperature around 280-300°C - I was able to achieve great results (similar to yours).
I am so stoked to have found this video. We have a pizza place here in Spearfish, South Dakota (Dough Traders). We understand her sourdough starter is from Italy and is over 100 years old. Her pizza looks very much like yours. It is pure heaven. My problem is patience...and refrigerator space. But, I know this challenge will occupy my mind for days to come...Thank you.
I make my dough of 270 gr for two pizza balls (22 cm) and they don't require a lot of space in the fridge. I think 1 kg mixing is quite big for a family of two or three. It's quite easy to make more pizza dough. Plus not every flour can work 72h. You need to buy flour that says for long fermantation, but it's typically not for pizza.
I could see Johnny watching this and going 'nooooooo' about the olive oil, haha. Johnny is such a purist; we love him for that. I'm looking forward to trying out this hydration level.
This is soo amazing! I've tried Johnny's recipe with you, and I loved it... I actually forgot a pizza ball left in my refrigerator last time which got fermented to >72 hrs. Needless to say, it was delicious! Off to trying this 65% hydration dough 😋😋 Thanks Vincenzo
You're welcome! That sounds like a happy accident with the fermented dough-sometimes those unexpected experiments turn out to be the best! Enjoy making the 65% hydration dough, and may your pizzas be delicious every time! 🍕😋
My opinion is that most people make the American style pizza, or more precisely, the New York style pizza, where the topping is more important, and the dough is thin, almost like a Mexican tortilla. And in fact, with real Italian pizza, pizza from Naples, the most important thing is the dough, which is puffy and crunchy, while the topping is only there as an addition to improve and enhance the taste of the dough.
Complimenti Vincenzo. Dopo tanti video con microgrammi di lievito e trattamenti speciali dell'impasto, mi ero stufato di fare la pizza. Troppa fatica per un risultato incerto. Domani proverò di seguire la tua ricetta: sei un'ispirazione!
I was tired just watching all that kneading, but that dough looked amazing, and I love to see these traditional methods, the way nonnas would have done it!
@@vincenzosplate Thanks, I've been trying for two years. 🙂I don't think most people realize how difficult making truly great pizza can be. It's art and science combined. Anyway, thanks again and I'm ready to try this out!
This is quite similar to the recipe it ended up on after trying zo improve my home-made pizza. I don't use olive oil, and I start from the water, not the flour, as Vincenzo mentioned. That way, I can knead the whole thing in a bowl using one hand, and while it also gets sticky (once at the start and once near the end), it doesn't go as far as in the video. Also, I only take it out once to separate the whole dough into individual pizza balls and let those rest in the fridge again until about 4 hours before baking. The reason Vincenzo also mentions these 4 hours is that you want the dough to re-warm gently so it stretches and bakes correctly. Proper warming also prevents you from getting the infamous "measles pizza". There is NO shortcut to this. For one pizza I use 170g flour (Tipo 00 13% Protein), 107g (63%) water, 5.1g (3%) salt and 1.7g (1%) fresh yeast. For easier fridge storage, I bought an actual pizza dough box. Can highly recommend if you're "serious" about pizza, and they're quite affordable at 20-30 bucks for a box and lid. Edit: Ha, wrote the box recommendation before I arrived at the point where Vincenzo recommends one as well.
Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest the pizza dough and the pizza looks so nice and fabulous and yummy I’m So going to make it the dough
you love food, its so nice to see. Waiting for my dough at the moment and i hope i get a crust like yours. The first time i ate pizza in italy was similar to yours and it.. was the best i ever had in my life. It was thinner but just as airy, crispy and chewy. always wondered how they made it and maybe i found out today haha
I don't understand the negative comments about your pizza! You make it very clear what you're doing! The long fermentation develops taste, and makes the dough more digestible - but you already know that! 😂 It looks beautiful and I'm sure your family loved it.
This definitely is what making a pizza is like. When in doubt, ask someone who is one of the people who invented pizza. The original is always great, because they know what they are doing. There's a reason why people who know great food tend to be particular about how to make the food.
Thank-you Vincenzo for sharing your recipes, especially carbonara! This pizza looks wonderful. The only thing I am wondering about is if you have a bowl with a cover or even just a dinner plate you could cover the dough with in the refrigerator. The plastic wrap makes me sad and seems unnecessary.
You're welcome! Absolutely, using a bowl with a cover or a dinner plate works just as well for covering the dough in the fridge. Thanks for the eco-friendly tip! 🌱🍕
Lovely Pizza!! Thanks for all the tips on keeping the dough from drying out. That has been my main problem. Can't wait to try this in my new Ninja Outdoor Pizza Oven I just got yesterday!!!
Dough looks great mate really good, p.s when you blend whole tomato you break open the seeds that contain different alkaloids that make bitter notes, by hand or a mill is always best
Bellissimo impasto, Vincenzo! You show you absolutely don't need the hydration to be more than 65% for the pizza. And it can be done quite well by hand. I find it very interesting that i veri italiani dall'Italia don't use measuring spoons. Un cucchiaino, a teaspoon, most likely not leveled off (as you didn't show it), is close enough. Once again you demonstrate that you are masterful in the kitchen.
About the crust... I do it the same, but Naples style (48hrs resting, no oil). Ah, all, yes all of my family members dont like any crust ring. But I do. So with this way of making, you can decide how it will be. It's all about how you do the stretching with your hands. And that's so fascinating.... I still dont get my family.... but yes, we serve, they eat. This is so cool that the last steps bring it on point - or not, if you suck. .... well to feed todays kids I also made pizza for the freezer.... just to give them an alternative to industry frozen pizza. Really easy.... all the same, but it's just staying for 45 seconds in the oven.... pulling them out.... 1min cooldown and then in a plastic bag .... cooling down to room temp and them go into the freezer. Then they can use them as normal industry pizza.... put them in the kitchen oven, 200° C for ten mins and thats it. They are a little dryer, but a way better than any industrial stuff! Cheers!
Dough is amazing! But I have no idea why you put basil in the oven and it's burning there. If you want, you should cover it with oil before you put it in the oven to avoid this black color (and you should do it almost at the end). Otherwise - it's the same thing as if you chopped fresh basil on the chopping board - no flavor...
Thank you so much for showing that we don’t need sugar in our pizza/bread dough. I seriously pissed some creator off when I mentioned that sugar is unnecessary. Got his panties in a tight knot, and he suggested throwing it in the trash. There is enough carbohydrates in the flour.
One of my fav from you. My Italian grandparents had a pizza oven in their farmhouse. We had pizza daily using seasonal food. Made their own cheeses as well. I had American pizza at 14 and thought it was the nastiest did I'd ever put in my mouth. I felt sorry my friends had grown up eating that you're of food 😂😂😂
Here's a recipe for a quick dough that's better than an overnight dough for you Vincenzo. Get yourself some sourdough starter but we're not making sourdough. Instead, we're going to use it for it's fermented properties. Add 375ml warm water to a bowl then mix in a little less than 1/2tbsp of molasses. The molasses is better than sugar because it darkens the dough which causes it to cook darker. Then add 1tsp of yeast. Proof it if you need to but a good cook already knows his yeast. Next add 1/2 a cup of your sourdough starter. Again, we're not using it to rise the dough, only to flavor it. Then add 4 cups of flour, 1tsp of salt and 1tbsp of olive oil. Mix and fold it into a ball. coat a bowl with a bit of olive oil and put your dough ball in it and cover for 1 hour. After an hour, it should have risen a bit. Cut it in half, then form 2 dough balls, folding them to build up the gluten chains. Let them rest again, covered for one more hour. After the hour, don't fold again, instead start forming them into your pizzas, adding your ingredients. Let them sit for 30 minutes before cooking. My oven doesn't get that hot so I generally cook at 475 for 13 minutes. This makes a beautiful chewy, fluffy crust with perfect dark marks along the crust and the taste is out of this world. Total time to make, 2.5 hours but people will think you spent the day on it. Try it and I guarantee you'll never do overnight fermentation again.
Vincenzo, that looks amazing. I usually do a 24-hour preferment / 24-hours cold bulk / 24-hour cold ferment of the balls. I will have to try your method and compare . . . unless you want to? 😁
YOU don't throw out those dry dough balls. Just water your hand and pat the dry top layer with your hands and it will hydrate the dough again. then cover it up with saran warp and wait till it gets soft.
Hello Vincenzo, we'd like to make the pizza but we don't have a fire oven, is it still possible to achieve somewhat similar results with an electric one? Thanks for the recipe 🍕
Absolutely! While a wood-fired oven gives traditional flavor, you can still make great pizza in an electric one. 🔥 Adjust temp and use a pizza stone for best results. Enjoy! 🇮🇹
I use a pizza steel on the second rack from the top and a Pizza stone on the rack above to create a pizza oven. Preheat at 500°F. By the way, the pizza stone is my old one that broke in half.
Interesting, more a sour dough pizza than anything else, which is fine actually, and I do it all the time. The advantage of taking your time, is as you mentioned, very easy to keep it in the fridge for a week, meaning pizza every day except for Sunday ;) Pity I don't have the space for a dome oven like that but oh well.
Glad you found the technique familiar and useful! With a bit of patience, you can enjoy delicious homemade pizza anytime. Cheers to making the most of your kitchen space! 🍕👨🍳
As Vito Iacopelli says "soft and crunchy" as he presses his crust on his pizza videos. Nice web structure in the outside crust. You made me want a pizza. But it is late and I am ready for bed. Maybmbe tomorrow I can make some dough and have a pizza in a couple of days. But have to cook it in my oven. But it can be done set the oven to the highest temperature around 525°F or 273°C place the crust with the sauce first and cook until lightly colored crust remove add basil and cheese with somr olive oil on the crust (the oil add a nice color), place back into the oven until crust is browned nicely and the cheese bubbly. It makes a decent pizza. I am currently looking at the Gozney arc xl pizza oven. The big one is just to expensive to justify I like pizza but not that much and honestly I don't know it I make that many pizza to justify buying the bigger one but the arc xl might be just right. I like the size and the looks better that the portable background yard pizza ovens like the ooni. For the cost and looks the Gozney seem the perfect fit for my pizza needs. So maybe a Christmas present to self this year. How is the Arc XL on propane usasage with a high heat warm up and cooking a couple of pizzas? I would expect it to burn an average small propanr tank (like the ones on a gas grill) fairly quickly due to the high heat used in a pizza oven.
I'm using the Arc, which is smaller than the XL but fuel usage on both is in the same ballpark. Making pizza as in this video will get you many hours of usage from one standard propane tank. The flame control is in the front of the Arc series ovens and thus one can adjust the flame easily as needed which also helps manage propane usage. A door, which is an added expense and sold only by third-party vendors, can also cut down on fuel usage. If you are in the U.S. and depending on your location a company called Cynch will deliver propane tanks to your home. So, again, for making a pizza like this which is done at a relatively low temperature for a portable pizza oven, you can preheat your Arc oven and cook your pizza within a 45 minute time frame and without using very much propane.
@@bstreetbistro thanks for the response. Propane tanks are not the problem I have several. I was interested because it takes thirty to forty five minutes to warm up on high before each cook and concern it would use up a lot of propane just to cook a couple pizzas or even just one and shut it down. I am sure once the temperature is reached it doesn't take as much to maintain for a few more pizzas due to the insulation of the oven. I have thought about the arc over the arc xl as it makes up to a 14" pizza vs a 16" on the XL but I like the idea of that 2 extra inches not for making a 16" pizza but the ease of get a 13 to 14" pizza out of the oven and pizza place away from the heat source a little more as I don't like a burnt crust on edges of my pizza. And the difference is only a hundred dollars. Both versions look good though more like a professional pizza ovens. Don't like the metal ones as they don't look like they would last and maintain heat properly.
@@rickbooher8224Cynch refills the tanks too. I have an Ooni Koda. Used it for years. But the Gozney ovens are what I would recommend now unless ultra-portability is a factor. The extra space in the Gozney Arc XL is a plus, and I'm planning on getting it also. The cool thing about the Arc flame is that it, well, arcs over the near edge of the pizza. I can put the dough right near the flame and while the edge of the dough closest to the flame cooks faster it is not that much faster than say the back edge and far right edge. Most of the flame is shooting and spreading far over the near edge. So a little bit of quick turning avoids burnt edges.
Vincenzo, had you waited fifteen minutes to rest the dough after combining all the ingredients, you could have saved yourself half of the kneading. Otherwise..., it looks like a great recipe!
Nice recipe. I will give it a try as an alternative to Neapolitan pizza. I'll put it against Johnny's recipe. I suppose you are using higher yeast content because of cold fermentation?
I watched the pertinent parts of the video several times before making this comment: It seems to me that the written recipe linked to this video skips a day of kneading and rising, which in the video is done TWICE after the first day. The written recipe seems to involve only 48hrs.
