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Johnny Di Francesco
Australia
Приєднався 18 кві 2019
Melbourne based Chef Johnny Di Francesco is the director of the Gradi Group, Principle of the AVPN, dedicated husband and father of three. He's also the World Pizza Champion at the Campionato Mondiale Della in 2014.
This channel is about cooking, business and all other things in between.
This channel is about cooking, business and all other things in between.
How to Eat a Neapolitan Pizza, the Neapolitan Way
Did you know that a Neapolitan pizza should be eaten in a certain way? Do it my way, or your way. Just eat it, either way - but at least you'll know how to eat it correctly, the Neapolitan way! 😉😉
Переглядів: 20 456
Відео
How to Make Napolitan sauce
Переглядів 48 тис.4 роки тому
I watch so many people add so many ingredients to their Napoletana sauce and I often wonder why… Try your hand at a true Napoletana sauce. All you need is a few quality ingredients. The best tinned tomatoes from Italy, olive oil, onions, basil, and some salt and pepper. This sauce is great to keep in the fridge, you can use it so many different ways. Pasta, pizza, stews and casseroles, calzones...
Drowned Baby Octopus from Food of Naples
Переглядів 9644 роки тому
Here's another great recipe from my book Food of Naples - The Drowned Baby Octopus. All featured products are available at House stores Nationally.
Pizza Margherita from World’s Best Pizza
Переглядів 61 тис.4 роки тому
Learn how to make my Pizza Margherita!The best pizza base dough needs the smallest amount of fresh yeast and time… Time to rest and rise and do its thing. This is the step you don’t want to rush. This video shows you how to create the world’s the best pizza dough and gives you all the tips and techniques you’ll ever need!
Calzone Alla Nutella from World’s Best Pizza
Переглядів 11 тис.4 роки тому
Sweet pizza lovers, here's my recipe for Calzone Alla Nutella, from my book "World's Best Pizza". All featured products are available at House stores Nationally. If you attempt this recipe, tag me and let me know if you've got any q's about it.
Stuffed Mushrooms from Food of Naples
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Love mushrooms? Then this recipe is for you. All featured products are available at House stores Nationally.
Eggplant Parmigiana from Food of Naples
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Sharing with you how to make the Eggplant Parmigiana, this is another recipe from my book, 'Food of Naples.' If you try this, tag me and let me know if you've got any q's about it.
Honey Panna Cotta from Food of Naples
Переглядів 8534 роки тому
Today, we're making Honey Panna Cotta from my second book, 'Food of Naples.' All featured products are available at House stores Nationally. Remember, if you attempt this recipe, tag me and let me know if you've got any q's about it.
Learn how to make the perfect pizza dough
Переглядів 56 тис.4 роки тому
Learn how to make the perfect pizza dough. You can find this recipe in my first book, 'World's best Pizza'. Got any additional q's, flick them through. Also, all featured products are available at House stores nationally.
Carrot to take the acidity?
You are the man!!
Thanks for the video! Question: What are the settings for the oven? What temp and what mode?
Thanks, Maestro Johnny! Can you tell me the difference or preference of making pizza dough with this method versus making the dough using "poolish"?
I'm making pizza for 2 people. Can I freeze what's leftover? How to? Defrosting?
The biggest tip Jonny has helped me with making pizza is the small amount of yeast of 1g yeast per 1kg of flour. I tried various other recipes and I keep coming back to 1g per 1kg. Thanks Jonny.
Sef are u sure the pizza was in for 5 minutes cause the ovens clock looks like 12minutes
spot on!
I would love to have your cook book is there a way to get it?
Should the dough balls rise at room temp for 24hrs or refrigerator.
you're so dishonest lol this is unedable pile of crap
If you want us to follow your videos, why can’t you put the proper recipes down for your viewers?
Great, I have my own pizza oven system what do you think? :) ua-cam.com/video/ewAq-cOmv8U/v-deo.html
U didn't mention how much water so how much thanks
The water temperature is very important, there are three factors in fermentation an the fourth is water temperature..it depends we're u live.. warmer temperatures, cooler water,ECT..yes salt does affect rate of fermentation, usually the idea dough temperature,78 to 80.. very important factor..chef Mike..
STOP Plz. I have a ??? In a video that you did earlier with Vincenzo, you put water first ,then yeast. Then 10-20 % flour, and lastly, salt...Does it really matter if salt or yeast is trading places?
yeah that is never 1 gramm of yeast
Hi Johnny great video but I usually add my yeast to the warm water first to make sure it’s active because I done it your way before but sometimes I buy a dead yeast and it won’t rise so i have to throw it out.
No need to fold pappa. Just turn your head like eating a taco
I have 1 confusion: In India, even at 30 to 36'c , yeast company is reommending to use 10gm of IDY per 1000kg and you are using just 1 gm...I followed your recipie and used 1 gm in India but it didnot rise as much....is this due to yeast quality?
Hi that dough just relax 24h in room temperature or in fridge ?
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.
Interesting, a sweet chocolate pizza. Personally, I like pizza with cheese, pink ham and pineapple.
Amazing!!! Thank you for the lesson!!! Can’t wait to try it!
My sauce tested a little acidic, is that normal?
Can I freeze the sauce or will freezing make it loose its flavor.
How hot was the oven?
Definitely will try to make 😊 Grazzie 🙏
You said you let it rest for 24 h, you didn't say how? On the counter at room temp, or in the fridge?
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?
I tried this recipe Johnny with only .5gr of active dry yeast(because i cutted in half your recipe), and with only .5 g of yeast, it simply doesn't work! I did exacly like you are doing, let it ferment for 2 days in the fridge, and it didn't rise at all! So tell me what is wrong in your opinion! I usually put 5 g of yeast in my recipe(half of your's, and then it worked fine!
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!
Crazy this guy doesn't have more views, as such an accomplished chef. Only thing I need is the Oven temp! What do we think, 350?
Why u dont have alot of videos
Love the recipe... BUT, I can't help myself, the yeast - I am like to see in the video around 5 grams based on the cube size? Is that really 1 gram only??? 🤔
⭐⭐⭐⭐⭐
Why no poolish, why no autolyse, why so low hydratation .__. ? I will have to try this out sometimes to see if is it as miserable as it looks.
Hello, I like your videos very much. I have a few questions for you: If I am using home oven with pizza stone, should I increase the hydration value? By how much? Any other changes I should apply to the recipe in case of home oven? Many thanks Motti
Ive subcribed johno, my wife bought me a woodfire oven to go with my smokers out back. Looking forward this weekend to cook pizza for the family. Your a legend mate. Thanks for the recipe
I'd say your wife is a keeper!!!! You got a good one friend...Happy Cooking!!
Your king pizza of sure,, thank you for your education and knowledge my friend,, iam learning so much from you, ❤
Anyone know the temp of the water? I know the final dough temp is 78*.
Room temp per another video he did
is this guy Italian?? sounds like hes from somewhere else like maybe england or something? he does not sound italian though. Is he??
Australian
Liked your video. However, the crappy music is really irritating.
Your ball of yeast looks as minimum of 5g to me. It is definitely not 1g. So how much do you really use?
emore secret di sasabihin palpak ang resting na sinsasbi niya mamatay talaga ng yeast magglat
How much oil and salt? Or do I need to buy the cook book? Btw thanks for sharing your recipes and even more the techniques! Keep up the great work.
Ingredients List: 00 Flour 1kg Water (room temperature) 600ml Salt 30g Active (refrigerated) yeast 3g / dry yeast 1g
A very important point you have forgotten to mention is un pizzaiolo have non stick hands
You are a living legend my man. I like that you genuinely have your heart 100% in this. You remind me of a Napoleatan pizzaiolo here in Denmark. The only Napoleatan pizzeria in Denmark. In fact the only place in Denmark with a certificate of authenticity from Naples. Liked and subscribed. Much ❤ Michael
How much salt?
"BRAVO Darling... BRAVO"
Recipe is perfection. some notes as a pizza chef. I get best results when my ingredients are at a starting temperature of between 16 - 18C. Also fresh yeast/active dried yeast and instant dried yeast are all different, read the packaging, I use 1g instant dried yeast to 1kg 00 high W flour in my kitchen which is 19C. i use a thermometer to check my dough temp and it is ready at 23-26c. Making dough is part science and part art. I let my dough mature for 24hrs in my cool room (2C) for 24hrs and it comes out perfect. I am using more yeast than i need because I work in a low humidity kitchen. and i rest my dough for 2 hours before i use it. Johnny can you add anything to this?
bro hes literally the world champion pizza chef
@@UnknownAI3 Others live in slightly different environment and some adjustment needs to be made for difference in humidity, and temp like in any cooking.
Question for you, Johnny, not sure if you’ll see this or not but in making pizza, pretty much any style which surface is best to prepare it on wood or marble? I find that some people recommend wood while other people recommend Marble, so I am a bit confused… I’ve done pizza on both seems to turn out the same.
Is it just me, it seems like the "simple" way is much more complicated than just rolling a dough ball, or basically any other way.
Yes, it's you...