This Pizza MASTER Schooled Me in His Garage (Authentic Neapolitan Pizza Recipe)

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To become a Pizza Master and master Neapolitan pizza, it takes many years of training and experience. Lucky for us, Master Pizza Chef Leo Spizzirri is here to teach us what makes an authentic napoli-style pizza. He’ll also show us some tips and tricks for making a home version of the pizza using everyday tools and a regular oven. Let’s bake! 🤘🏼 Adam
RECIPE: www.adamwitt.co/allrecipes/z6...
Leo's RU-vid Channel: ‪@thepizzagarage‬
Pizza University: www.pizzauniversity.org/pizza...
CONTRIBUTE TO THE GROCERY FUND! (Patreon): / adamwitt
FOLLOW ALONG ON SOCIAL: www.adamwitt.co/social-links
DISCORD: / discord
________________________________________________________
RECIPES…
VPN Neapolitan Pizza (makes 12-15 pizzas)...
1700g Caputo “00” Pizzeria Flour
1000g Water, cold
45g Sea Salt
1g fresh yeast
At-Home Neapolitan Pizza (makes 12-15 pizzas)...
1700g King Arthur Bread Flour
1000g Water, cold
45g Sea Salt
5g Instant Yeast
________________________________________________________
STUFF WE USE…
Leo’s Digital Scale: amzn.to/3y6cnEE
Leo’s Pizza Peel: amzn.to/44mQwEX
Leo’s Pizza Spatula: amzn.to/49X7dYE
Pizza Dough Proofing Box (for home use): amzn.to/3UIkHmD
Sea Salt from Sicily: amzn.to/3y2VF92
“00” Flour from Naples: amzn.to/44tNBKK
King Arthur Bread Flour: amzn.to/3UJlO5J
Instant Yeast: amzn.to/3wabkTw
Rectangular Pizza Stone: amzn.to/3JK2u1W
Copper Olive Oil Cruet: amzn.to/3wr14pN
________________________________________________________
TIMESTAMPS…
(0:00) Welcome to the Pizza Garage
(0:16) Meet Leo Spizzirri
(1:30) What is VPN in Pizza Making?
(2:46) VPN Neapolitan Pizza Dough
(10:42) Tomatoes for Pizza Sauce 101
(13:55) VPN Neapolitan Pizza Sauce
(16:56) Toppings (Margherita Pizza)
(18:00) Assembling the VPN Pizza
(23:41) Baking the VPN Pizza
(25:09) VPN Pizza Taste Test
(26:08) Home-style Neapolitan Pizza Dough
(33:08) Home-style Neapolitan Pizza Sauce
(33:41) Assembling the Home-style Neapolitan Pizza
(35:56) Baking the Home-style Neapolitan Pizza
(37:28) Final Taste Test and Thoughts
________________________________________________________
#Pizza #PizzaRecipe #Cooking #Neapolitan #Food #Italy #ItalianFood #AtHome #FromScratch #AdamWitt #PizzaMaking
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

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Опубликовано:

27 июн 2024

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Комментарии : 164

@Grumpy_Raver Месяц назад

I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.

@tobi9648 Месяц назад

NYC would be just awesome...you see so many different recipies out there.

@JonasRebelias 22 дня назад

You are a liar sir

@Grumpy_Raver 21 день назад

@@JonasRebelias wut? lol… damn you’re right this guy is difficult to follow with bad instructions. 😅😂

@lastmanstanding1954 5 дней назад

i dont think he knows how to.

@lastmanstanding1954 5 дней назад

i dont think he knows how to make a new york style pizza.

@bbqlvr6137 Месяц назад

This was the BEST Pizza tutorial! BRAVO!!!! 👏👏👏

@JS-cz5zm 25 дней назад

I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.

@lucaschudleigh7193 9 дней назад

This isn’t even remotely close to Neapolitan pizza. The dude doesn’t know a fucking thing about making pizza.

@rickf.9253 Месяц назад

Leo is a great teacher, I always enjoy his videos.

@Ben_EhHeyeh Месяц назад

The best part of this video....making the dough. So simple. No refrigeration. The best explanation alongside of Enzo Caccia. I have made 5 kg of dough by hand. This helps my understanding lots. Thank you. A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs. Working large batches of dough by hand. For pizza: 10 kg of flour is 70 balls. 10 kg of water is 100 balls.

@timothyfavorite1875 Месяц назад

That was amazing, thank you to the both of you.

@ChicagoMike85 Месяц назад

This man is pure Chicago. Love it. I’ve actually been watching this chef for years, he is a pizza encyclopedia.

@HuggableHound Месяц назад

That was pizza perfection ❤ Loved every minute

@amcconnell6730 Месяц назад

I love that there is a debate about putting on the basil before or after the oven - but for the real deal, the oven is SO fast, that the basil always goes on before, and doesn't burn.

@dinkyemg Месяц назад

The real trick is to put the cheese on top of the basil. That ensures that you don't burn it even if yours takes a bit longer to cook.

@mr.kite0535 23 дня назад

I agree with you, you have to put the basil on before you cook.

@dancingdog2790 7 дней назад

You can also drag the basil through the sauce before applying (home oven) - that wets it enough to not burn. Otherwise it gets heat from both sides and it's toast 🔥

@callmezoran Месяц назад

Thank you for the masterclass!

@scottmason6282 Месяц назад

Thanks Adam And Leo This Was Great ! 🙂🙂🙂🙏🙏🙏💯💯💯

@russellholloway7465 25 дней назад

Thank you both for taking time to explain in such detail methods and history

@ronmsharonm2708 26 дней назад

Amazing video! Thank you! I love how detailed it was

@farinanoireet1596 Месяц назад

Loved this video! Thank you! 🙌🏾❤

@Stephanieanne98 11 дней назад

Really enjoyable Love watching professional people at work Thankyou

@YouTube_can_ESAD Месяц назад

Great work guys, love Leo! Thanks Adam!

@joshn1287 Месяц назад

Great video and information on pizza making. Thank you both!

@HonortronicsInc 24 дня назад

I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍

@patmo131 Месяц назад

Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.

@YouTube_can_ESAD Месяц назад

Do you remember Leo’s old channel and that incredible NY Dough recipe?!!! I LOVE that recipe and Leo needs to make a new video in that gorgeous garage. 🤤

@Lui8111 Месяц назад

Chef, thank you so much. I greatly appreciate your tips for preparing the dough and everything else. This has been made my main struggle due to overworking my dough. I look forward to seeing more of your videos.

@grayanderson1222 26 дней назад

Excellent video! Well done lads!

@keithf3608 Месяц назад

this was probably the best video i have seen on how to make pizza and the science behind both methods (pizza oven vs home oven) i learned a lot. thank you!!

@kiweekeith 16 часов назад

Thanks So Much ..... Now THIS has to be one of the Very Best Pizza Demos that I have Ever Seen .... The Demo is just so interesting and informative .... I learnt just So Much .... Best to ALL from ChCh, NZ

@ErinChamberlain Месяц назад

Wow. Thank you Chef Leo. The way he broke down every step and made it understandable, I feel as though I might be able to make a decent pizza! (I'm not very good lol). What a fun video Adam! Love this. I also love the San Marzano alternative or what to look for if you want the real deal. I'm saving this video for sure!

@sarahr7890 Месяц назад

Amazing get of a guest. Leo is the best teacher.

@sardosydney Месяц назад

Thankyou for a great video and great content, Leo your very generous and passionate with your knowledge..

@matthewjamesduffy 28 дней назад

Awesome video what a great tutorial. You guys are awesome, I hope to visit Leo one day!

@jeroenpenne139 Месяц назад

This is gold, thank you guys ❤

@dangraham6766 21 день назад

Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!

@nickm.9474 29 дней назад

That was an amazing episode!! I love making pizza and always learn something. New to the channel but will be watching more.

@Amimi_9051 18 дней назад

Thank you Adam and Chef Leo. What a delightful duo to watch and learn from. ❤🍕

@KSGomez88 Месяц назад

I love this guy! And I'm in Maryland too!!

@DKTD23 Месяц назад

This is the best demonstration I've seen of adjusting the flour type for a home oven. I like how it was pointed out that being a higher gluten dough combined with the lower temperature, the crust is crunchier on the bottom (modern NY style) vs the soft, airy traditional neo that you achieve in 90 seconds at the higher temperature. Despite it not being AVPN it's still a great result for a home oven, and marries the old world style with the one from 1950's, and beyond.

@loukennedy9058 29 дней назад

Best pizza video on you tube , I have come across ,awesome information,thank you 👍🇦🇺

@AlexMarsden-kr4uw 28 дней назад

Great video, I picked up a huge amount of tips to improve my pizza at home, Cheers!

@bennickerson9581 Месяц назад

mmmmm. Pizza! Mans greatest invention

@stevenbarnes8238 20 дней назад

I made a lot of pizzas but always love watching the experts. This dude is the real deal.

@trwsandford 29 дней назад

I’m a pretty accomplished home pizza chef. I learned more than a couple of things here! Nice job to both of you! Thanks for sharing.

@loowaters Месяц назад

I love Leo so much!

@blipster4893 Месяц назад

personally i dig the long-form content. gives enough room to breathe and to learn more

@AussieAngeS Месяц назад

I loved this video, thank you it’s a simple and easy recipe. We don’t have San marzano tomatoes here in Australia I don5 think, at least I haven’t seen them.

@ChosenParanoia Месяц назад

Thanks!

@ereisz Месяц назад

Gracias ❤

@jeromecote245 27 дней назад

Best tutorial on pizza !

@imkadosh 19 дней назад

This was the best pizza class I’ve ever watched!!

@ftlove2001 12 дней назад

The best video on the entire process of making a Neapolitan pizza! This guy is legitimately the best so far! Thank you!!

@lucaschudleigh7193 9 дней назад

That’s so crazy, because this video is everything you don’t do to make Neapolitan pizza.

@kenstephens7366 25 дней назад

Ok so I’m 62 and spent 8 years workin a wood fire oven and cracked up cuz I spent 2 years almost next to the oven . Man the memories, it all ended in my state when they outlawed wood fire . Yup CA . thanks for that video

@philstone3859 18 дней назад

That state has been so messed up, it’s just horrible.

@ericbartoszak5211 15 дней назад

This guy is a master!!!!

@CherylAnderson-qs4iq 12 дней назад

That was great, you guys! I've been wanting to make pizza at home again for a long time. The pizzas I made were good, but not as good as I wanted, & I didn't find what I was looking for at pizza places so I stopped buying them until recently. I found one place I like but they charge $30+ for toppings, for a small one, plus delivery, tax & tip. Now you've reminded me to keep trying. I learned a lot between ingredients & techniques! Thank you! Glad to see that using an all.purpose flour is possible, since that's what I have, but will look for a 00 type.

@metapublic 16 дней назад

fantastic video

@sawmiller Месяц назад

We all love Leo!

@Epicmango7 Месяц назад

Leo is an amazing teacher

@AM2PMReviews 15 дней назад

So good

@bstreetbistro Месяц назад

I just have to echo some of the other comments. Have probably gone through hundreds of RU-vid pizza videos. This is one of the best.

@darylSKYTZOwillis 6 дней назад

Wow, Now that’s an art form.

@NotJRB 11 дней назад

Nice video. I added it to my library to watch again later. I bought a 1/4" square pizza steel to use instead of a pizza stone. At 550° F, the pizza takes 3 minutes. I think it works pretty well. Huge pizza stone that he has in his video would be more difficult to store and frankly I'm never seen one.

@DeeDeeBirch 28 дней назад

That’s a beautiful pizza oven!

@tomfoti2 Месяц назад

You deserve so much more recognition

@AdamWitt Месяц назад

@Anti-Fake-ul9oe Месяц назад

@@AdamWitt " Fresh out of College, I drove from Chicago to LA to help start a food truck in Los Angeles. A few years and odd jobs later, ..." The fate of 50% of college graduates in the US, ending up "burger flippers", literally.😂

@6spdkeg 2 дня назад

great video

@ThePennyL Месяц назад

Leo you da man

@user-fv5yo5fi5c 13 дней назад

That's some good looking pie.

@gusgustavo6055 День назад

super good

@AMPLIFIED123 Месяц назад

Adam Growing up in Chicago. In the 70’s there was a local pizza chain called “RIA’S PIZZARIA. There is a yelp page called the same. It was ranked #2 for pizza in Chicago! I believe “UNO’s was #1 at the time. They made a round thick crust pizza. It was outstanding. It disappeared in the late 70’s maybe early 80’s. Would be nice if you could find out about RIA’s!

@karunald 5 дней назад

Holy hell.... made my first pizza yesterday and despite watching this a ton of times and a million other videos - totally screwed up on the stretching dough part. I was already terrified going into it then it was a huge cluster. Pizza was delicious tho and the bottom was super thin. #2 is tonight. Might hit Trader Joes for their dough JUST to practice stretching!

@JonasReckers Месяц назад

Great and simple Pizza Dough recipe. I can't wait to try this. What do you think of "Datterino con Buccia tomatoes" from Tipica s.r.l. grown in the region of Basilicata?? Our friends from Apuglia swear on these tomatoes. Greets from germania

@uncopino 23 дня назад

tip: with a regular oven, if you can make and handle higher hydration doughs, go for it. the higher the hydration the softer and similar to the effect of the woodfire oven it comes out. but watch out: the cooking time's gonna be longer so you might wanna put the mozzarella in the last few minutes. in this case try and emphasize the cornicione even more like contemporary neapolitan pizza does. you will appriciate more of the chewiness.

@pjo1964 Месяц назад

The sweat adds to the flavor 😮

@mariachacon4396 4 дня назад

Wow amazing delicious 😋 what flower do you use for your pizzas 🍕

@chrisjones-rd8it Месяц назад

good one

@Samorsita 29 дней назад

So much knowledge here, wish he was my neighbor lol

@mf2652 Месяц назад

"Exactly one Peroni" 😂 This guy rocks

@mrboatshoe Месяц назад

This man most def knows his $#it. All the people in IG talking $#it don't know what the F they talking about. Awesome video👍👍🔥

@Grayald Месяц назад

I like pizza

@AdamWitt Месяц назад

same

@JARABACOA3 4 дня назад

Good way to show how to make pizza at home

@ferdinandgunawan8611 Месяц назад

Now I kinda want 2 see Adam learned Pizza from Vito

@AM2PMReviews 14 дней назад

I put basil leaves under the pieces of mozzarella so they don’t burn.

@artheriford 7 дней назад

I guess since you are using fresh yeast, you know it's good/active and don't need to bloom it. I wonder if my local health food store has fresh yeast.

@jackruaro Месяц назад

Is it safe to say that if George Motz is the burger scholar, Leo is the Pizza Scholar?

@JesusChrist-yh4pi Месяц назад

Dave Portnoy is just like "too much flop, good undercarriage... 7.2"

@PopOutPaulie Месяц назад

I swear when I seen it thats the first person I thought of 😂😂😂

@tullymahin 18 дней назад

Dave Portnoy is a douche.

@ToddParker Месяц назад

This was soooo good! Wonderful teaching, thank you Leo and Adam. Is there a way Leo can share the maths for a 5 dough ball recipe? I personally won't go through 12-15 pizzas in one cook. :) I had tried a technique to freeze and then bring out on pizza day and the entire batch flopped. So I am very keen on making the right amount for what I want to bake on the day, the only deviation I do is the 24 refrigeration to retard the yeast. I thank you!

@dancingdog2790 7 дней назад

It's all by weight -- just divide each amount by three, and you've got a formula for 4-5 doughs instead of 12-15. You'll want a scale with 0.1g or 0.01g resolution though ("drug dealer" scale) for salt & yeast quantities.

@quaycrenshaw5348 26 дней назад

What do you do if you use the vpn ingredients except for the fresh yeast?

@noneofubusiness3150 Месяц назад

My grandfathers farm had them outside of acerea

@Apathymiller Месяц назад

Pizza steels work SO much better than stones

@billo34212 Месяц назад

Great video... how long do you take the dough out of the refrigerator before you use it? 8 hours? 12 hours?

@AdamWitt Месяц назад

Leo mentions in the video that he takes it out as he's preheating the oven.

@AdamWitt Месяц назад

for the VPN version, the dough will never be in the fridge.

@billo34212 Месяц назад

@@AdamWitt Brilliant... thanks!

@ericreddish-jx3hc 4 дня назад

I although they put basil on last?

@johnny_Sandwich Месяц назад

Great stuff ! I need to know the quantities for the each ingredients that he is demonstrating please ❤ how much flour / water / salt and yeast ??

@dancingdog2790 7 дней назад

Full recipes are in the RU-vid description at the top, just click the grey block ending with "...more" to expand it.

@SPASPAWIZ 4 дня назад

Nobodies home oven goes to that temperature!!!!

@philipchang4453 26 дней назад

Is the cupto flour on Amazon legit?

@The_Original_Big_Daddy Месяц назад

Adam, I have a major question! So Mr. Spizzirri used bread flour in the 2nd dough. But King Arthur has 00 pizza dough which is pretty easy to find in your typical grocery store. He seems to struggle with bread flour, and I am wondering what the 00 "American" King Arthur flour will produce? Also, Caputo sells 1 kg bags of flour on Amazon which I usually use.

@dancingdog2790 7 дней назад

You're better off just using KA all-purpose, it works great. I don't like their fake "00" offering.

@The_Original_Big_Daddy 7 дней назад

@@dancingdog2790 I probably have to slightly disagree. I have used KA AP flour, KA Bread flour, KA 00 flour, Caputo 00 flour, and the generic AP flour sold at Costco that comes from Salt Lake City, Utah. Flavor wise I don't see a huge difference -- especially if you look at the ingredients and figure out if you need to add some additional malt powder. Anyway, given the fact that I make homemade pizza every month or so, I'm not terribly opposed to using KA 00 or Caputo 00 flours when I fire up the KitchenAid mixer and that Alfa wood fired oven. Even if it's only 3 pct. better, IMHO it's worth it. For me, the biggest difference maker is the poolish which I like to make 3-days in advance and the poolish comprises about 70 pct. of the final dough product, so it's very fermented.

@jackiewalsh6678 Месяц назад

Can I use 00 Flour at home with instant yeast and still put it in the fridge for 24 hours? Then cook it in my pizza oven at a higher temperature? Great video....

@quaycrenshaw5348 26 дней назад

Wish they answered this

@lucaschudleigh7193 9 дней назад

These idiots are the absolute worst people I could imagine for you to learn Neapolitan from. You could literally close your eyes, throw a rock and hit someone with a better understanding of dough. Look up Vito Laccopeli if you want to know how to actually make a Neapolitan pizza.

@EMKING-po1ne 29 дней назад

No Poolish? Any thoughts on this...

@lucaschudleigh7193 9 дней назад

It’s not Neapolitan pizza. He’s a hack that has absolutely no clue what he’s doing. Ratios are wrong. No poolish/bigga. Wrong flour. Abysmal stretching techniques. Guy has no fucking clue what he’s doing.

@Ben_EhHeyeh Месяц назад

How about a Biga video? Why is this the second most used method in Napoli pizza? I'm watching Capuano's Cannato Pizza videos. Oh my.

@jxff2000 Месяц назад

since when was blippi a master pizzaiolo?!

@Maxbfishing 17 дней назад

❤new sub after this episode, I make pizza 50/50 hydrogen 60/40 , upto 80 /20 basically bread.. He is making 70/30 which is napoleon pizza. Give or take a few percentage points.❤❤❤❤❤❤

@Maxbfishing 17 дней назад

Trick ia how long u set dough ❤❤❤❤❤❤❤

@tommanning7337 Месяц назад

😎👍🏻👍🏻🤌🏻🤌🏻🍕🍕🍕

@sgrocker1 2 дня назад

Both cans of Mutti say Parma.

@leonhuggins7579 21 день назад

Pizza university 😂

@OliviaCharles-ug3gk 25 дней назад

Im friends with his daughter😛😛

@xlxfx Месяц назад

Uh. Not seen such a low flat crust on a Neapolitan before. Where are the air bubble pockets. Rises and ridges. Ok.

@hayleymanchios8908 18 дней назад

I wish the recipe was in US measurements. 😥 I can't find good conversation table. They all say different

@dancingdog2790 7 дней назад

That's because weight is much more consistent and volume conversion sucks. 🙂 I'm in the US and most serious bakers do everything by metric weight, we actually call it "scaling" the ingredients.