@@KanjoosLahookvinhaakvinhookvin beside the sponsored oven, all his techniques are minimal effort required, watch his other videos, one of his videos he made a pasta without even having a functional kitchen
Adam, this is great. I’ve been working on my NY and neopolitan pizza game since the pandemic started, and although I'm already comfortable handling wet doughs (also baked a ton of sourdough) this is an amazing technique. Makes the whole process much easier and so much more accesible for the average home cook. I’ve never would have thought of the parchment paper. Also, if anyone out there is intimidated by kneading with a high hydration: You might want to let the dough autolyse before adding the yeast. At 75% hydration, the dough kneads itself with time. Mix the flour and water, but leave a tiny bit of water in a small container. Mix those two so that there’s no dry flour and let sit for an hour. Once the hour has passed, add the yeast to the remaining water and then add the yeasty water to the dough. Knead for a bit until it’s incorporated, wait 30mins or so and then add the salt and knead for a bit until it’s incorporated again. The autolyse really makes a difference in gluten development. Also, this works GREAT with pre-ferments like poolish. Give it a shot if you are feeling like it!
If you're still in contact with that company, you could pretty easily design an attachment for the grill so it could be used as a super authentic tandoor, just a steel cylinder that fits in the tallish part.
So I gotta say, I went to Italy last year and it changed my life, I've been obsessed with pizza and making it ever since. I've watched literally hundreds of videos on pizza dough and struggled to make something I was happy with, some stuff was good but it just didn't have that quality like in Italy. After watching this video and trying it your way, (I actually baked mine in a homemade brick oven) and I just baked the crust to store for later, but this was the most tasty dough I've ever had!!! I can't explain it, but the charred parts almost have a pop corn-esque flavor to it, it's crunchy and savory, and soft and chewy inside! Best dough recipe I've ever used! But also I used 1 party caputo flour and three parts bread flour. Thank you so much!
Adam, i'm Campanian and i live reeeally close to Naples, this is one of the best, more clear, and down to earth video recipes for our pizza that i've ever seen, even from italian chefs, you've made it super duper easy to follow for an everyday home cook! Well done sir! Props to you
*Just a quick tip:* rise the individual doughs in a room temp oven, if you got enough baking trays that is I find it to be a great place to rise doughs because it's easy and almost airtight, you can put on a little heat if you want
@@kozby te non hai idea di quanto faccia schifo il pomodoro in latta qua...in Italia mi facevo i miei pelati in autunno e li mettevo via, e schifavo quelli del super. Ora in Texas mi fanno rimpiangere perfino i pelati da supermercato LOL. Almeno un cucchiaino di miele bilancia l'acidità e migliora di molto il sapore
Hi Adam! I use a similar method for high-hydration pizza, and I have another trick! If you lightly dust the paper with semolina and not cut it, you can take the pizza off the paper after 30-45 seconds in the oven. That way you still have a few more minutes to allow the dough to get some 1 on 1 time with the pizza stone.
I'm italian, and that is the best neapolitan pizza i can find in an american video with american ingredients, i have just one tip for u: u have to work the pizza dough alot more, in this way it will be less stickier and easyer to work with. Congrats for all, u r my favourite american channel, cya. Greetings from italy!!
Hello there Italian person! As an American person, I would like to say I appreciate your feedback! Gonna try to make a Neapolitan pizza tomorrow for the first time ever. Never had one before and I’m excited. :)
The reason your pizza has small bubbles when you cold rise has actually zero to do with the cold rise. Almost every pizziola does a 3 day cold rise in the fridge. But you have to take the dough out, shape it into a ball, and let it proof and come to room temperature over 4-6 hours before you cook. This acts as a second proofing and the dough ball absolutely will balloon in size as the yeast warm back up to activity and trap enough air to create a proper corcione desirable for Neapolitan pizza. Same day doughs absolutely do not get the kind of flavor profile that ones that undergo a 2-3 cold rise do. The only reason to do a same day dough is time, and no other reason.
What you say is very interesting. Can i have your opinion on his method : ua-cam.com/video/nXO2T9rXGEI/v-deo.html ? In this video proofing time and temperature are a bit different. When he makes the balls he lets them proof again for 6 hours too though.
@@pifpafpouf9254 Oil isn’t needed if you are cooking in a high heat oven (400c/850f). It’s a browning agent and isn’t needed for the 60-90sec bake of a Neapolitan. Moreover proper Italian flower milled at 00 is going to be very extendable so the oil isn’t needed for stretching either. Vito has great videos. But I don’t know your set up.
@@SquashDog01 Thanks for your answer. I didnt know that, maybe he added it cause it's a dough "for the house" as he said. I have a regular home oven. I've tried vito's recipe that i sent you, got great results though i got no browning on the crust thats why I was thinking I could get better results with other techniques / advices. I'll try cooking the pizza under the broiler directly on the oven's grates like in some other adam's video. Also, i use regular all purpose flower. Got no access to better flour where i live unfortunatly
@@pifpafpouf9254 NP pizza is designed from the ground up to produce these little black spots called “leoparding”. What they are is tiny pockets of air that have expanded and pushed past the dough. Because they are slightly thinner dough bubbles, they “burn” creating this gorgeous spotting on the crust. However, your crust should remain relatively white. The pizzas are only in an oven for less than 90sec. It’s that contrast in color that leads to the kind of desirable flavor in the crust. That contrast in both color and flavor is important. It’s not burnt it’s charred, and it tastes wonderful. Caputo Blue bags of pizzeria flour are what you want. Really any type of 00 flour is great, but Caupto are the big dogs for a reason. These can easily be ordered on Amazon. They are worth every penny.
@@pifpafpouf9254 @SquashDog01 what if I blow torch the pizza to get the `leoparding` while humming the song from Guga's videos ? ;) check it out ua-cam.com/video/niQWEhvRw0Q/v-deo.html
Adam, this is exactly the kind of video I love from you...showing home cooks how to get reasonably professional and authentic results, but within the limitations of our kitchens and skills. The parchment thing is brilliant, I gave up on Neopolitan style pizzas after my first attempts turned into sticky dough & cheese blobs as they exited my peel. Somehow, I never even thought about the roll of parchment paper in my kitchen! Well done, brother!
Hey Adam, suggestion for mixing the high-water-content doughs: use the handle of the wooden spoon instead of its head. Much easier to move around, less dough sticks to your spoon too.
Nice! I do something similar but pull the parchment off like 30-60 seconds after hitting the stone. It releases relatively quickly, then the pizza can spend most of its time bare-bottomed on the stone.
This parchment paper technic saves my life! Thanks a lot. After putting the pizza in the oven after about 20 seconds or 1 turn I would take the paper out then put back in again to let the pizza contact with the stone.
I’ve just learned how to make my favorite crust type. I’ve tried countless times to no avail; but now this make sense. It’s all about hydration. Perfect!
I really love how your vids are really catered to homecooks, almost all the other youtube chefs i wafch have really fancy stuff and yours is so down to earth, would love to see your philosophy on the smash burger someday!
When I know I'll be stuck for time at dinner, I use a no knead dough recipe that sits all day. The only downside is that it is very sticky unless you add a lot of flour when forming the round. I tried the parchment method tonight and it worked like a charm. Thanks!
As someone who owns a wood fired pizza oven and has had years of experience with it, I'd say don't bother with crazy high hydration doughs. In my opinion what matters more is the age of the dough and the protein content of the flour, plus obviously the skills of the pizza chef. I don't measure my ingredients when I'm making pizza dough, so I can't give any specific numbers, but I'd say that when it's sticky enough that you NEED flour to work with it but not so sticky that you can't knead it properly, that's the sweet spot. Also a couple of things I noticed in this video: First of all, when tearing mozzarella you should always tear it by the grain, so that you get long stringy pieces. That way you get way more cheese stretch. Also letting it drain on a colander for half an hour or so will get rid of a lot of the excess liquid that would otherwise end up on your pizza. Also unless you have some seriously good tomatoes you should also add some sugar and msg. Also when I was in Napoli they didn't put olive oil in the sauce, but instead drizzled some on top when it came out of the oven. That way the olive oil will retain more flavour as it doesn't cook and it'll be more heterogenous than if it was mixed in the sauce.
High hydration pizza dough is for the home oven that doesn't get hot enough, for a pizza oven 60% is enough, I've seen neapolitan made with 50-55% hydration. If you have a pizza oven the pizza is ready in 90 seconds, it evaporates less water
Dude. I’ve learned SO much more from this channel than any other channel. Especially the ones from the “Pros”. It’s like they give you the illusion of teaching you how to cook without somehow actually showing you. Thanks!
I use the parchment trick with my baking steel in my oven too. You can typically slide the paper out from under the pizza after about a minute or two of cooking, then let the heat transfer freely for the rest of the cook.
I also use the parchment technique however after 90 seconds (yes, exactly 90 sec) you can pull the parchment out from under the dough (with a peel is easiest imho). At this point the dough is not stuck to the parchment anymore and you can remove it; AND allow the bottom of your dough enjoy that heat transfer / lovely browning on the bottom. Any longer than 90 sec and your parchment will burn and impossible to pull from under your pizza dough masterpiece. NOTE: 90 sec varies based on heat in oven. (in home oven @550 pull out at 90 sec) Tip: when trimming your parchment, leave a strip in front; when placing pizza in oven make sure this strip is in front so you can pull it out in 90sec. (hmm hope this makes sense, just try it and you'll see) Hope this simple idea adds enjoyment to your pizza making experience.
I did like that too! But only after 30-60 seconds or about 1 turn. I just take the pizza out with the peel and use the pizza turner, slide under and take the pizza out from the paper. Super easy! then put it in to bake directly on the stone again. This technic saves my life as I found that 70% hydration's pizza taste and feel much better than lower hydration but it's very inefficient to work with especially in a small pizza stand like me. Lots of semolina to help sliding, lots of burnt dust, have to clean every single time between bake. All that problem gone!
Amazing method! A cool pizza shop near my home has these machines that they place the super high hydration dough into. It partially cooks the dough and presses it into a thin crust so that is it much more easy to handle them
@@syedraza1588 I didn't have a pizza peele, so I preheated the stone and then pulled it out to put the pizza on it. As I put the stone back into the oven, the pizza slid off. I picked up some of the pieces and put them back onto the stone. I shut the door and waited a few minutes. When I tried to pull it out, the pizza stone shattered. The pizza was disgusting. Also, a part of the oven broke and I couldn't use it for a few days until I pulled the oven out and painfully replaced a part.
Neapolitan pizza is traditionally made with 60% hydration dough, not super high like this! If you have a pizza oven that can reach the 420C+ temperatures, ditch the high hydration. 60% is perfect and will yield the traditional texture in the crust. My theory however, is that due to the longer bake time in a standard home oven, higher hydration benefits the pizza as more water evaporates before the crust sets up. Also, just a nitpick: traditionally, you wouldn't put EVOO into the sauce but rather onto the pizza before baking. This ensures that you don't bitter the oil through friction, although this isn't necessarily that important with minimal blitzing like this. With a lower hydration, it is much easier to handle the dough and you can shape it into balls and ferment each individually after bulk fermenting the dough. Also, traditional neapolitan dough will use between 0.1 and 0.2% fresh yeast by flour weight, not dry yeast. Sourdough is another at least semi-traditional alternative. Proof each dough ball in a container that can fit them all, don't worry if they begin to fuse. They won't stick too bad if you've shaped the dough properly and created a solid skin around the entirety of the ball. Cover the container and use when puffed up (likely 3-5 hours at room temp).
@@sdfopsdmsdofjmp7863 Not sure where you're getting that from. AVPN - Associazione Verace Pizza Napoletana states a hydration of between 55% and 63% depending on the degree of absorption in the particular flour. www.pizzanapoletana.org/en/ricetta_pizza_napoletana
Little trick from italians pizza chefs, that I’ve been using and it’s so different. When U use fresh mozzarella slice it with a knife, cover it and let it stay in the fridge for 1/2 hours. It makes the milk to be absorbed by the paste and doesn’t burn while coocking
I've never felt more sure that I could actually make a pizza from home from any other instructional video than I do now 0_0 *gets chills from the possibilities*
Adam, I'm an Italian AND from near Naples: I just wanted to say that I'm proud of you. You'll likely know how CRITICAL of an argument can be Pizza to us lol but THIS. I mean it's perfect (ok I'm using 00 flour, buuut) Sending lotsa props, maybe with my lately binge-watching of your videos. Thank you!
I love his style. Straight to the point without rambling on and he uses unconventional methods like the baking paper to stop it sticking. The pro's would have kittens if they saw that but his pizza is as good as theirs anyway. Cheers n beers mate. Keep up the great work
but its not neapolitan pizza 😅 this may be a very tasty result, but its definitley NOT neapolitan pizza. Wrong flour, to much yeast, salt added to early, dont ever use sugar and also no oil. A neapolitan pizza is not defined by high hydration. He should just call it his style of pizza
Adam: I won't use stand mixers on video because I'll give people the idea that you need a stand mixer wich you don't Also Adam: I'll use a pizza oven to cook the pizza
@@elechain2441 you can, but it's a bit hypocritical that he wouldn't use a stand mixer because it gives people the impression they need it yet he uses a pizza oven.
Stuff He did minimized the equipment you need for this pizza tho. He bakes it at 340c, normal oven goes goes 250c top, so you kinda need the oven or you’re making something else, and he already did like 4 videos of home oven pizza. I think it’s fine, nothing hypocritical here.
You follow this guide with a home oven you'll find yourself with a biscuit pizza and a pale crust with overburnt toppings. While you can get the same result with the mixer or kneading by hand, you cannot really make this kind of pizza in a home oven. Should you want to try Vito Iacopelli has a couple of videos about it.
You are the only American cook that I watch, primarily because you give metric measurements! Having said that, I enjoy the "science behind" the techniques. BTW - Loved the show on high temps and olive oil. You should also know that sometimes I pause the vid so that you can take a breath. 😅
As a Neapolitan I know a lot about our pizza and MAN, you almost got it 100% right! Usually our pizza dough is not this sticky and watery when uncooked, but it's a great way for home-cooks to have the same effect as a pizza from a pizzeria: really hydrated and elastic. Also, try stretching the dough all the way to the "cornicione", make it one uniform layer. The rim will rise anyways because it has no sauce/toppings on it, and won't rise to much compared to the rest of the pizza. One last thing. You did perfect by not cooking the sauce and by seasoning it, absolutely 100% traditional, but a thing I'll do is to not put too much oil in the sauce, but to put it on the actual pizza instead. Here we have the tradition of putting one last touch of oil on the whole pizza, right before it goes in the oven, by doing a little 6 shape, from the outsite to the inside. This thing is actually called "il 6 del pizzaiolo (the 6 of the pizzaiolo)". I really like when there's some oil dripping from my pizza, and it's very tasty in my opinion, try it out maybe, let me know what you think! Keep up the good work Adam! Love ur vids! And come visit us in Naples one day!! I'll be more than happy to show you around😁
Hey Adam great vid! I definitely think you should make a video with 100 percent authentic Neapolitan pizza. It'll definitely be a different experience than what was made in this video. You don't need the insane 75% hydration for such a hot oven. 60 to 65 will do just fine. 70 if you're feeling dangerous. Btw, 1 tablespoon or 9 grams of yeast is insane! For that amount of dough, 1 gram of yeast is more than enough if not a bit much. Just give some more time to rise, like 8 hours. If it's still rising too slowly, throw it in a warmer room like with a heater and add some humidity, perhaps a wet paper towel in the dough's airspace. For those wondering how to do Neapolitan. So first don't do 75% hydration, that's insane. Start with 60 as that's what it usually is for Neapolitan, but going to 65 or even 70 can give some good results. Higher hydration is important for home oven as it stays in there much longer. For home oven do 65 to 70%. 75 is still very difficult and not really necessary. Second use much less yeast. For the amount of dough in the vid, 1 gram is enough like I mentioned above. If you have a home oven with no higher 550 F temps, you may want to add some sugar and oil in the dough as that will help with browning. But in a 900 degree wood fired oven, definitely no oil or sugar. Make sure to knead the dough very well before letting rise, as you want only one rise traditionally. And that should be the rise of the dough balls. Knead the dough very well until it has a good consistency, maybe after 8 to 10 mins. Let rest for 20 mins and then make your dough balls. You want your dough balls to be around 250 grams. You want to make your dough balls nice circles with a smooth top for it to rise evenly and be much easier to stretch for the pizza. Watch Vincenzo's Plate on how to make dough balls. Now you can do an initial bulk rise before making dough balls, or a long ferment in refrigerator, or use preferment with poolish or biga. There is so much to know. But I don't recommend all of that to start it will be difficult if you don't have the basics down and know how it should be to start. To learn more, watch Vito Iacopelli's channel. After you make the dough balls, let them rise for about 8 hours or until double in size. Don't rise them on parchment paper, you don't want them to stick and you don't want to cook on the paper. It's easier sure, but once you get the hang of it without parchment paper, it's much better and not hard. Just don't do 75% as a beginner lol. Start with 60% or 63% hydration. For the sauce, San Marzano is definitely best but you can go with regular canned tomatoes if unavailable. Don't completely puree the tomatoes, crushing by hand or through a food mill is best. You want it slightly textured at the end, pureeing can release too much water from the cells and break the cells. No need for any oil in the sauce. Just put salt and maybe some torn up basil but no oil traditionally. Now for the bake, if you have a home oven go as high as possible with a pizza steel. You may want to actually cook the dough for a few mins without any toppings and then add the toppings halfway in so they don't over cook. Especially the cheese, you don't want the cheese to brown so much like in this vid, as the cheese will release a lot of moisture and will break. For the wood fired oven, don't go with 650 F temps. Go the full 900 for authentic Neapolitan. The crust on the authentic Neapolitan pizza isn't supposed to be so stiff, it should be floppier which isn't possible unless it's a 60 to 100 second cook with a blazing hot oven. You have the oven so use it lol. The cheese isn't supposed to brown so much and the crust shouldn't stiffen up like a New York pizza. You would benefit from a laser thermometer to check the stone temp and have it between 850 and 950 F. There is of course so much more to learn, I definitely recommend Vito Iacopelli's channel for a lot of info on Neapolitan pizza. As Adam said in this vid, this wasn't a totally authentic Neapolitan, it was more to his taste. But it would be great if he made one completely authentic just so people knew how it is traditionally. Thanks for the vid and looking forward to seeing more of this wood fired oven!
I've been using parchment for a while now because I don't have a peel. I don't trim the parchment, but instead, transfer to the steel and then yank the parchment once the dough sets up and/or dries out. Then continue cooking until the pizza is done.
This is the only (yes, THE ONLY) practical tutorial on how to consistently be able to make 75% hydration doughs for the best crust result obtainable at home. Tested by experience
Hey Adam, love your content & been making your pizzas receipes since i watched them. Excellent. I've been using the baking paper with pizzas recently for the same reasons & to limit mess in the oven from spraying flour or polenta everywhere. FYI you can take it out about 2-4 minutes into cooking to give pizza direct contact with the plate & get the crisp bottom. Just leave a tag facing the opening & give it a little jiggle to see if the base is part-set enough, then do the tablecloth trick while holding one finger against the pizza...wala. A plus is I can reuse the paper for the next pizza, since it hasn't been in long enough to get burned.
I love the true home cook feelings that I get from you. I’ve always had a dream of being a chef but I realized that takes a lot of luck of getting noticed. It’s so much better to make food for family who will provide food feedback on what you might want to change for next time. I’m always trying new recipes and I’m always anxious when trying them because I don’t want them to come out terrible. Loving the content keep it up ❤️
It looks cool but still it isnt a smoker/slow cooker.. so its still limited.. normal grill/pizza oven is nice.. but for serious bbqing u want to slowcook/smoke . .. and also the steel gauge doesnt seem thick enough for it to last.. if i were to spend 1000 bucks id want something thats sturdy and last me 30 years.. this thing seems a bit flimsy..
I’ve used the parchment paper for years. I leave one side long and just snatch it out from under the pizza after 45-60 seconds. The heat quickly removes the moisture and the parchment is easily pulled away.
Parchment paper is just paper, so there's not a risk of it leeching chemicals or anything. If it isn't visibly burning and imparting a charred flavor to the food it's fine. Pizzas are cooked in just a few minutes so the risk of the paper starting to burn is minimized.
This is a great question, I had no idea parchment had recommended temperature limits. Cook's Illustrated says it's fine, but not sure if that applies to ALL brands of parchment: www.cooksillustrated.com/how_tos/5858-can-you-heat-parchment-paper-higher-than-manufacturers-recommend
I think the manufacturers are mostly just trying to keep you from lighting it on fire, and it you trim away the excess like I did in the video, there's no risk of that. Some parchment paper is coated in silicon, but that's pretty inert when burned, as I understand. Also bear in mind that even if your oven is like 700 F and your stone is that hot, the paper probably won't get that hot, because it'll be transferring heat into the pizza. Lastly, people have been baking pizza on parchment for a long time, and I haven't found record of anyone encountering safety issues, aside from the possibility of fire (which, again, is eliminated by trimming the excess).
Parchment paper all by itself in the oven will light on fire around 450 F/232 C after about 15 minutes. If you are baking with it, the dough keeps the paper below 212 F/100 C until all of the water is baked out of the dough. So as long as the paper is in contact with dough it is pretty safe. Having an oversized piece of paper with lots of extra paper away from the dough will allow the paper to ignite, that is why you trim the paper as close as possible to the dough.
Adam: "I'm not gonna use a stand mixer because I want to show that you don't need expensive equipment to cook good food." Also Adam: "For this recipe you need an $1000 pizza oven."
I absolutely did not say you need that particular oven. That's a good oven, particularly because of its size and versatility. But there are many other ways to bake pizza.
Adam Ragusea I think it’s just a meme. Seems that’s all the comment sections of UA-cam videos are these days. No actually conversation. Just memes. Sad
Perfect timing! Was looking for a neapolitan pizza recipe and your video explains everything 1000x more clearly and understandable than reading 100 blogs
Finally had a chance to try this recipe and turned out AMAZING. However, instead of taking the dough and splitting it, i just did a bulk ferment overnight + some hours and divided it and immediately cooked it. Got to use an Ooni oven and around 700°F came out great. Nice leoparding on the crust. Bottom was a little less done than I would have liked due to parchment, but worth it for the effort. Thank you Adam.
This is a genuinely good sponsor. Feels like this is a product of Adams sponsors that he really cares to use. Correct me if I’m wrong but I don’t think Adam really shops at target bc I’ll of his vids have Publix products. And he got sponsored by raid shadow legends and I doubt he actually uses that game.
Honestly, some people just invent clubs so that they have something to do. I friggin hate the «proper italian pizza» mafia club of middle aged white men. I do however think the «neopolitan style» term is getting a bit out of hand, but hey, good pizza is gonna be good pizza.
I don't think the comment was intended as gatekeeping, it is just correct. The video gives the impression that Neapolitan style implies high hydration and that's just wrong. The result here seems still a good Neapolitan style pizza, but GYFS.
DeathDreams I find filipinos are a bit bitter, and irish people are a bit salty. Swedes, however, are pretty sweet but fall apart easily. It’s really all about preference.
Quickly turning into my favorite channel. I love the incredible knowledge base, blended with non-pretentious practicality. Such good stuff.
Surprised to see you here Johnny!
I have to say that Johnny Harris replying to an Adam Ragusea video is all of youtube coming together for me.
Johnny Harris hey it’s the vox guy
Super awesome when you see two of your favorite UA-camrs liking each others channel. Quality likes quality!
Now do something related to Italy on your channel please!
I believe that Adam is still just a college student on the inside because of his minimal utility cooking method and I'm in love with that
How is this minimal utility
I do not think you know the meaning of this word
Kanjoos Lahookvinhaakvinhookvin
Watch any of his videos and you will se what OP is talking about
@@KanjoosLahookvinhaakvinhookvin
beside the sponsored oven, all his techniques are minimal effort required, watch his other videos, one of his videos he made a pasta without even having a functional kitchen
@@dr_outcast9385 That is not what the word utility means.
@@KanjoosLahookvinhaakvinhookvin call it Utensils if you want
"It has successfully gone 'bleurggh'"
Adam Ragusea - 2020
Yeeeeeessssss!
My life, Colourized
@@hyperchetnikmapping3401 F
@@Froge4291 f
@@ItsBam93 f
Adam Ragusea: “you don’t need 200$ stand mixer to make good food at home”
Also Adam Ragusea: *buys 1,000$ pizza oven*
He got it for free
LOL. Sometimes you have to have the good shtuff.
@@thelargest5131 The point is, you can't make this without either buying or making a pizza oven
He's sponsored by them
Obv it was for the promotion, but with a pizza stone or steel you can get similar results in a home oven
Adam, this is great. I’ve been working on my NY and neopolitan pizza game since the pandemic started, and although I'm already comfortable handling wet doughs (also baked a ton of sourdough) this is an amazing technique. Makes the whole process much easier and so much more accesible for the average home cook. I’ve never would have thought of the parchment paper.
Also, if anyone out there is intimidated by kneading with a high hydration: You might want to let the dough autolyse before adding the yeast.
At 75% hydration, the dough kneads itself with time. Mix the flour and water, but leave a tiny bit of water in a small container. Mix those two so that there’s no dry flour and let sit for an hour. Once the hour has passed, add the yeast to the remaining water and then add the yeasty water to the dough. Knead for a bit until it’s incorporated, wait 30mins or so and then add the salt and knead for a bit until it’s incorporated again. The autolyse really makes a difference in gluten development.
Also, this works GREAT with pre-ferments like poolish. Give it a shot if you are feeling like it!
" this video is sponsores by hot ass"
Hell yeah it is.
( ͡° ͜ʖ ͡°)
WeLl AcTshHuAlLy He SaId HoT aSh
Penguin4Life ur making me remember pokemon hent@i right now
@@kimmyseon46 what the frick
@@amalj5456 wuTalso 9 seconds ago
75% hydration...
Water, 75%?!
MY GOD. *It’s almost human.*
This comparison works even better when you realize that when you throw both humans and dough into the oven, they get brown, crispy, and delicious
@@kartyy4101 uhhhhhhh.....
@@kartyy4101 Bruh
The dough is 525 grams of water to 1225 total, therefor 43% water.
@@kartyy4101 depends on what type of human
If you're still in contact with that company, you could pretty easily design an attachment for the grill so it could be used as a super authentic tandoor, just a steel cylinder that fits in the tallish part.
second this
and an optional gas layer
So I gotta say, I went to Italy last year and it changed my life, I've been obsessed with pizza and making it ever since. I've watched literally hundreds of videos on pizza dough and struggled to make something I was happy with, some stuff was good but it just didn't have that quality like in Italy. After watching this video and trying it your way, (I actually baked mine in a homemade brick oven) and I just baked the crust to store for later, but this was the most tasty dough I've ever had!!! I can't explain it, but the charred parts almost have a pop corn-esque flavor to it, it's crunchy and savory, and soft and chewy inside! Best dough recipe I've ever used! But also I used 1 party caputo flour and three parts bread flour. Thank you so much!
My friend we need to make a pizza video together! ❤️ 🍕 🍕
Yeah that would be awesome!!!!!
dayum,its Vito himself
Uh huh uh huh
The fact this comment only has 8 likes-
A
Adam, i'm Campanian and i live reeeally close to Naples, this is one of the best, more clear, and down to earth video recipes for our pizza that i've ever seen, even from italian chefs, you've made it super duper easy to follow for an everyday home cook! Well done sir! Props to you
I want to say thank you, but I'm also afraid of attracting other Italians to this thread...
Campania is neat. I’ve been there before at Capua
@@aragusea lol
@@aragusea Well I'll say no worries Anyways! Love from Italy!
@@aragusea Here I am😄
*Just a quick tip:* rise the individual doughs in a room temp oven, if you got enough baking trays that is
I find it to be a great place to rise doughs because it's easy and almost airtight, you can put on a little heat if you want
Good tip!
A great way to provide gentle heat for fermentation in the oven is to turn on the oven light (unless your oven has LED lights).
I also put a cup full of water in the oven, to keep the humidity high.
A lot of modern ovens have a proofing setting
My oven also has a 40C(104F) setting. I think it would be ideal for a setting(ha!) like this.
Little tip from an Italian living in the US and missing top level tomatoes: a teaspoon of honey in the tomato sauce improves it a LOT
Bro ma sei pazzo
@@kozby te non hai idea di quanto faccia schifo il pomodoro in latta qua...in Italia mi facevo i miei pelati in autunno e li mettevo via, e schifavo quelli del super. Ora in Texas mi fanno rimpiangere perfino i pelati da supermercato LOL. Almeno un cucchiaino di miele bilancia l'acidità e migliora di molto il sapore
How does it work? Just with the extra sweetness?
Ma pensa un po'. Lo proverò domani
Blows marijuana smoke on the screen
Hi Adam! I use a similar method for high-hydration pizza, and I have another trick!
If you lightly dust the paper with semolina and not cut it, you can take the pizza off the paper after 30-45 seconds in the oven.
That way you still have a few more minutes to allow the dough to get some 1 on 1 time with the pizza stone.
do you ball it wiih flour on the paper and leave and add more flour when you prep ??
This is unironically the best UA-cam sponsor I’ve ever seen. Local business, innovative and useful product? That’s impressive!
“I prefer my mashed potatoes chunky style, I just like that heterogeneity”
Your profile picture matches this comment so well lmao
yes
My pp 989373728+feet
@@ItsBam93 im pretty sure with that size u cant walk no more also times 2 if u got a boner
@@edrienmanzanero4081 My pp is moderate small but I still can't walk
I'm italian, and that is the best neapolitan pizza i can find in an american video with american ingredients, i have just one tip for u: u have to work the pizza dough alot more, in this way it will be less stickier and easyer to work with. Congrats for all, u r my favourite american channel, cya. Greetings from italy!!
Hello there Italian person! As an American person, I would like to say I appreciate your feedback! Gonna try to make a Neapolitan pizza tomorrow for the first time ever. Never had one before and I’m excited. :)
The reason your pizza has small bubbles when you cold rise has actually zero to do with the cold rise. Almost every pizziola does a 3 day cold rise in the fridge. But you have to take the dough out, shape it into a ball, and let it proof and come to room temperature over 4-6 hours before you cook.
This acts as a second proofing and the dough ball absolutely will balloon in size as the yeast warm back up to activity and trap enough air to create a proper corcione desirable for Neapolitan pizza.
Same day doughs absolutely do not get the kind of flavor profile that ones that undergo a 2-3 cold rise do. The only reason to do a same day dough is time, and no other reason.
What you say is very interesting. Can i have your opinion on his method : ua-cam.com/video/nXO2T9rXGEI/v-deo.html ?
In this video proofing time and temperature are a bit different. When he makes the balls he lets them proof again for 6 hours too though.
@@pifpafpouf9254 Oil isn’t needed if you are cooking in a high heat oven (400c/850f). It’s a browning agent and isn’t needed for the 60-90sec bake of a Neapolitan. Moreover proper Italian flower milled at 00 is going to be very extendable so the oil isn’t needed for stretching either. Vito has great videos. But I don’t know your set up.
@@SquashDog01 Thanks for your answer. I didnt know that, maybe he added it cause it's a dough "for the house" as he said. I have a regular home oven. I've tried vito's recipe that i sent you, got great results though i got no browning on the crust thats why I was thinking I could get better results with other techniques / advices. I'll try cooking the pizza under the broiler directly on the oven's grates like in some other adam's video. Also, i use regular all purpose flower. Got no access to better flour where i live unfortunatly
@@pifpafpouf9254 NP pizza is designed from the ground up to produce these little black spots called “leoparding”. What they are is tiny pockets of air that have expanded and pushed past the dough. Because they are slightly thinner dough bubbles, they “burn” creating this gorgeous spotting on the crust. However, your crust should remain relatively white. The pizzas are only in an oven for less than 90sec. It’s that contrast in color that leads to the kind of desirable flavor in the crust. That contrast in both color and flavor is important. It’s not burnt it’s charred, and it tastes wonderful.
Caputo Blue bags of pizzeria flour are what you want. Really any type of 00 flour is great, but Caupto are the big dogs for a reason. These can easily be ordered on Amazon. They are worth every penny.
@@pifpafpouf9254 @SquashDog01 what if I blow torch the pizza to get the `leoparding` while humming the song from Guga's videos ? ;) check it out ua-cam.com/video/niQWEhvRw0Q/v-deo.html
Adam, this is exactly the kind of video I love from you...showing home cooks how to get reasonably professional and authentic results, but within the limitations of our kitchens and skills. The parchment thing is brilliant, I gave up on Neopolitan style pizzas after my first attempts turned into sticky dough & cheese blobs as they exited my peel. Somehow, I never even thought about the roll of parchment paper in my kitchen!
Well done, brother!
Hey Adam,
suggestion for mixing the high-water-content doughs: use the handle of the wooden spoon instead of its head. Much easier to move around, less dough sticks to your spoon too.
"No stick neapolitan pizza"
me, a dummy : YOU NEED STICK TO MAKE PIZZA?!
i audibly laughed at this
Haha, best UA-cam comment I've seen today. Thanks for the laugh ;)
You need a stick to burn for the oven
Mmmmmm.... Stick pizza...
underrated comment
Nice! I do something similar but pull the parchment off like 30-60 seconds after hitting the stone. It releases relatively quickly, then the pizza can spend most of its time bare-bottomed on the stone.
i'd love to make this but i dont have any spoons or hands; all i have is a stand mixer
oh well
lol
F man
Suffering from success
You don't have hands?
Shantanu Bayaskar it’s a joke you do get it don’t you?
This parchment paper technic saves my life! Thanks a lot. After putting the pizza in the oven after about 20 seconds or 1 turn I would take the paper out then put back in again to let the pizza contact with the stone.
I’ve just learned how to make my favorite crust type. I’ve tried countless times to no avail; but now this make sense. It’s all about hydration. Perfect!
I really love how your vids are really catered to homecooks, almost all the other youtube chefs i wafch have really fancy stuff and yours is so down to earth, would love to see your philosophy on the smash burger someday!
He's said it numerous times. Better at restaurants. What is it with "foodies" not being able to STFU about smash burgers?
@@KanjoosLahookvinhaakvinhookvin it's just foodies are weird
@@ItsBam93 can confirm
@@KanjoosLahookvinhaakvinhookvin because smash burgers are delicious and easy to make.
@@JakeLovesSteak I prefer regular burgers and find them easier to make. Just use a thermometer
WHAT?!!?? Legit making Neapolitan pizza tonight.
Same here 😂😂
I’ve made pizza dough already, might try to make it into one
Yeah me too once I save a grand for one of them ovens 😂😂
What? You guys actually have the ingredients??
rida ya, all it is is flour water salt and yeast. I had to go to the store though. My doughs In the fridge right now
Only ogs remember when Adam was about to buy a Ooni pizza oven but ended up not buying it
yo when was that? did he explain why?
@@michaelkireev3374 also what is that?
Why not ?
ANSWER THE QUESTIONS
@@princeoftoast6175 They clearly won't bc we're not ogs...
Adam, you’re almost at 1 million and you deserve it SO much. Your content is impeccable!!!
When I know I'll be stuck for time at dinner, I use a no knead dough recipe that sits all day. The only downside is that it is very sticky unless you add a lot of flour when forming the round. I tried the parchment method tonight and it worked like a charm.
Thanks!
My take away from this channel: make more Steak and Pizza
And also season your cutting board with preferably white wine in the Broiler (Brits call it a grill)
“Take away “ I see what u did there
I mean I’m not complaining
Adams job is complete.
Ngl that grill looks pretty dope
As someone who owns a wood fired pizza oven and has had years of experience with it, I'd say don't bother with crazy high hydration doughs. In my opinion what matters more is the age of the dough and the protein content of the flour, plus obviously the skills of the pizza chef. I don't measure my ingredients when I'm making pizza dough, so I can't give any specific numbers, but I'd say that when it's sticky enough that you NEED flour to work with it but not so sticky that you can't knead it properly, that's the sweet spot.
Also a couple of things I noticed in this video: First of all, when tearing mozzarella you should always tear it by the grain, so that you get long stringy pieces. That way you get way more cheese stretch. Also letting it drain on a colander for half an hour or so will get rid of a lot of the excess liquid that would otherwise end up on your pizza. Also unless you have some seriously good tomatoes you should also add some sugar and msg. Also when I was in Napoli they didn't put olive oil in the sauce, but instead drizzled some on top when it came out of the oven. That way the olive oil will retain more flavour as it doesn't cook and it'll be more heterogenous than if it was mixed in the sauce.
I think Di Fara’s does the same thing with the olive oil.
High hydration pizza dough is for the home oven that doesn't get hot enough, for a pizza oven 60% is enough, I've seen neapolitan made with 50-55% hydration. If you have a pizza oven the pizza is ready in 90 seconds, it evaporates less water
Thanks for the tips!
That's one of the coolest sponsors I've seen in a while! And the pizza looks so good :9
Dude. I’ve learned SO much more from this channel than any other channel. Especially the ones from the “Pros”. It’s like they give you the illusion of teaching you how to cook without somehow actually showing you. Thanks!
I use the parchment trick with my baking steel in my oven too. You can typically slide the paper out from under the pizza after about a minute or two of cooking, then let the heat transfer freely for the rest of the cook.
1:42 I felt this picture in my soul
I also use the parchment technique however after 90 seconds (yes, exactly 90 sec) you can pull the parchment out from under the dough (with a peel is easiest imho). At this point the dough is not stuck to the parchment anymore and you can remove it; AND allow the bottom of your dough enjoy that heat transfer / lovely browning on the bottom. Any longer than 90 sec and your parchment will burn and impossible to pull from under your pizza dough masterpiece. NOTE: 90 sec varies based on heat in oven. (in home oven @550 pull out at 90 sec) Tip: when trimming your parchment, leave a strip in front; when placing pizza in oven make sure this strip is in front so you can pull it out in 90sec. (hmm hope this makes sense, just try it and you'll see) Hope this simple idea adds enjoyment to your pizza making experience.
I did like that too! But only after 30-60 seconds or about 1 turn. I just take the pizza out with the peel and use the pizza turner, slide under and take the pizza out from the paper.
Super easy! then put it in to bake directly on the stone again. This technic saves my life as I found that 70% hydration's pizza taste and feel much better than lower hydration but it's very inefficient to work with especially in a small pizza stand like me. Lots of semolina to help sliding, lots of burnt dust, have to clean every single time between bake. All that problem gone!
When Adam makes a video on any other days besides Monday and thursday
Amazing method! A cool pizza shop near my home has these machines that they place the super high hydration dough into. It partially cooks the dough and presses it into a thin crust so that is it much more easy to handle them
Its really cool how you support local businesses with your videos. Normally you don't see that on Web content, but I hope more creators follow suit.
"I don't normally weigh things"
This is why we can't have nice recipes.
his ny style pizza recipe is almost 100% hydration lmao
I tried making pizza at home
my oven maxed out at 500 degrees
the pizza stone broke and the pizza fell of onto the grates
That's the most tragic story that I've ever heard. 😢
Malveaux Mertvykh sadder then the Sack of Illium
Did you put the stone in a cold oven or hot oven?
@@syedraza1588 I didn't have a pizza peele, so I preheated the stone and then pulled it out to put the pizza on it. As I put the stone back into the oven, the pizza slid off. I picked up some of the pieces and put them back onto the stone. I shut the door and waited a few minutes. When I tried to pull it out, the pizza stone shattered. The pizza was disgusting. Also, a part of the oven broke and I couldn't use it for a few days until I pulled the oven out and painfully replaced a part.
Use a pizza steel. No breaking, heats up faster, better heat transfer.
05:10 "Our dough has successfully gone bluuegahh"
That's exactly the exquisite, high cooking language I'm here for, keep it coming! :D
This guy is amazing… every time I struggle with a recipe, his videos come for the rescue… thank you 🙏
this is what we've been doing at home! we each make our own pizzas on the baking sheet and cut around it!!
Holy crap! A Saturday upload from Adam?! Long live the Empire.
Neapolitan pizza is traditionally made with 60% hydration dough, not super high like this! If you have a pizza oven that can reach the 420C+ temperatures, ditch the high hydration. 60% is perfect and will yield the traditional texture in the crust. My theory however, is that due to the longer bake time in a standard home oven, higher hydration benefits the pizza as more water evaporates before the crust sets up. Also, just a nitpick: traditionally, you wouldn't put EVOO into the sauce but rather onto the pizza before baking. This ensures that you don't bitter the oil through friction, although this isn't necessarily that important with minimal blitzing like this.
With a lower hydration, it is much easier to handle the dough and you can shape it into balls and ferment each individually after bulk fermenting the dough. Also, traditional neapolitan dough will use between 0.1 and 0.2% fresh yeast by flour weight, not dry yeast. Sourdough is another at least semi-traditional alternative. Proof each dough ball in a container that can fit them all, don't worry if they begin to fuse. They won't stick too bad if you've shaped the dough properly and created a solid skin around the entirety of the ball. Cover the container and use when puffed up (likely 3-5 hours at room temp).
Neapolitan is not made with 60%. It's more like 65-70%. At least if Vito Iacopelli is anything to go by.
@@sdfopsdmsdofjmp7863 Traditionally it's made with 60%. Iacopelli is a decent source for information, and I think I've seen him do 60%
@@omgchocolate4857 Almost always 70%. As far as Neapolitan pizza goes the lowest common hydration I've seen is 63%.
@@sdfopsdmsdofjmp7863 Not sure where you're getting that from. AVPN - Associazione Verace Pizza Napoletana states a hydration of between 55% and 63% depending on the degree of absorption in the particular flour. www.pizzanapoletana.org/en/ricetta_pizza_napoletana
@@omgchocolate4857 A lot of time, tens if not hundreds of hours of watching pizza content and a lot of browsing the r/pizza subreddit.
Adam: I won't use a stand mixer in my videos. The cost makes it to inaccessible for most people.
Also Adam: Here's a $1000 pizza oven you'll need...
Well neopolitan Pizza needs special equipment
Well if you brave enough you can use home ceramic and grill
the stand mixer was not a necessity but unfortunately in case of a neopolitan pizza, a woodfire oven is.
the oven there is a 3 in 1, so it’s not a s bad
He couldn't decline to get it for free
Little trick from italians pizza chefs, that I’ve been using and it’s so different. When U use fresh mozzarella slice it with a knife, cover it and let it stay in the fridge for 1/2 hours. It makes the milk to be absorbed by the paste and doesn’t burn while coocking
I've never felt more sure that I could actually make a pizza from home from any other instructional video than I do now 0_0 *gets chills from the possibilities*
I never noticed the breathing before but the UA-cam algorithm recently threw “Adam Ragusea breathes” at me and now it’s all I can hear 😖
bruh 😭😭
i also got that video in my recomended, it was smthing new and ...
Oml same...
I never noticed it until I read your comment...
WHAT HAVE YOU DONE!!!
Could you use the Hot Ash Stove as a Tandoori oven as well? It seems like it would work well for those recipes and Kebabs.
Yes, he shows that it can also be used as a regular grill
Fire pit function would work well though, since kebab should not touch grill or it would be grilled meatballs.
@@cupiter7864 wait why shouldn't it touch the grill?
I made pizzas using this recipe and it turned out so good even in my shitty 1970s gas oven 😭 best homemade pizza crust ever
Thanks for letting me know. I'mma try it tomorrow.
Adam, I'm an Italian AND from near Naples: I just wanted to say that I'm proud of you.
You'll likely know how CRITICAL of an argument can be Pizza to us lol but THIS. I mean it's perfect (ok I'm using 00 flour, buuut)
Sending lotsa props, maybe with my lately binge-watching of your videos. Thank you!
I love his style. Straight to the point without rambling on and he uses unconventional methods like the baking paper to stop it sticking. The pro's would have kittens if they saw that but his pizza is as good as theirs anyway.
Cheers n beers mate. Keep up the great work
Oh my gosh, Neapolitan pizza is so good.
@pew maya yes
@pew maya yes it is indeed
“I like my gravy with lumps. Really like that heterogeneity”
Lol
these jokes are stupid I have not laughed a single time
@@kaiser9598 that's awesome 👍🏻
@@kaiser9598 But I've laughed. But it's okay if you haven't. I really like that heterogeneity.
@@kaiser9598 i really like this format of old overused jokes mixed with newer jokes, yay heterogeneity!
I clicked on the pizza oven thing and saw $150 and I was like yooo I'll get one... that was just the coupon
This is, BY FAR, the best neapolitan pizza home recipe I have tried. Thanks Adam ☺️☺️
but its not neapolitan pizza 😅 this may be a very tasty result, but its definitley NOT neapolitan pizza. Wrong flour, to much yeast, salt added to early, dont ever use sugar and also no oil. A neapolitan pizza is not defined by high hydration. He should just call it his style of pizza
Thank you once again, Adam. Will be back for more vids next week.
"Huh this hot ash oven is cool, let me check the pri-"
How much does it cost anyway
@@potatoesandducks958 over 1000 dollars. It’s $999.99 plus tax
Adam: I won't use stand mixers on video because I'll give people the idea that you need a stand mixer wich you don't
Also Adam: I'll use a pizza oven to cook the pizza
He does have three other pizza videos using a home oven though.
I mean you can easily sub that in with a regular oven as long as you have a stone or steel
@@elechain2441 you can, but it's a bit hypocritical that he wouldn't use a stand mixer because it gives people the impression they need it yet he uses a pizza oven.
Stuff He did minimized the equipment you need for this pizza tho. He bakes it at 340c, normal oven goes goes 250c top, so you kinda need the oven or you’re making something else, and he already did like 4 videos of home oven pizza. I think it’s fine, nothing hypocritical here.
You follow this guide with a home oven you'll find yourself with a biscuit pizza and a pale crust with overburnt toppings.
While you can get the same result with the mixer or kneading by hand, you cannot really make this kind of pizza in a home oven.
Should you want to try Vito Iacopelli has a couple of videos about it.
the last time i was this early, adam didn't have any white wine in his house
You are the only American cook that I watch, primarily because you give metric measurements! Having said that, I enjoy the "science behind" the techniques. BTW - Loved the show on high temps and olive oil. You should also know that sometimes I pause the vid so that you can take a breath. 😅
As a Neapolitan I know a lot about our pizza and MAN, you almost got it 100% right!
Usually our pizza dough is not this sticky and watery when uncooked, but it's a great way for home-cooks to have the same effect as a pizza from a pizzeria: really hydrated and elastic.
Also, try stretching the dough all the way to the "cornicione", make it one uniform layer. The rim will rise anyways because it has no sauce/toppings on it, and won't rise to much compared to the rest of the pizza.
One last thing. You did perfect by not cooking the sauce and by seasoning it, absolutely 100% traditional, but a thing I'll do is to not put too much oil in the sauce, but to put it on the actual pizza instead. Here we have the tradition of putting one last touch of oil on the whole pizza, right before it goes in the oven, by doing a little 6 shape, from the outsite to the inside. This thing is actually called "il 6 del pizzaiolo (the 6 of the pizzaiolo)". I really like when there's some oil dripping from my pizza, and it's very tasty in my opinion, try it out maybe, let me know what you think!
Keep up the good work Adam! Love ur vids! And come visit us in Naples one day!! I'll be more than happy to show you around😁
you're kidding right? thats not neapolitan pizza 😅wrong flour, to much yeast, salt added to early, dont ever use sugar and also no oil.
The way you introduced the sponsor made me want to get that oven, then I realized I live in an appartment and can't use a wood fire cooking apparatus.
Hey Adam great vid! I definitely think you should make a video with 100 percent authentic Neapolitan pizza. It'll definitely be a different experience than what was made in this video. You don't need the insane 75% hydration for such a hot oven. 60 to 65 will do just fine. 70 if you're feeling dangerous.
Btw, 1 tablespoon or 9 grams of yeast is insane! For that amount of dough, 1 gram of yeast is more than enough if not a bit much. Just give some more time to rise, like 8 hours. If it's still rising too slowly, throw it in a warmer room like with a heater and add some humidity, perhaps a wet paper towel in the dough's airspace.
For those wondering how to do Neapolitan.
So first don't do 75% hydration, that's insane. Start with 60 as that's what it usually is for Neapolitan, but going to 65 or even 70 can give some good results. Higher hydration is important for home oven as it stays in there much longer. For home oven do 65 to 70%. 75 is still very difficult and not really necessary.
Second use much less yeast. For the amount of dough in the vid, 1 gram is enough like I mentioned above.
If you have a home oven with no higher 550 F temps, you may want to add some sugar and oil in the dough as that will help with browning. But in a 900 degree wood fired oven, definitely no oil or sugar.
Make sure to knead the dough very well before letting rise, as you want only one rise traditionally. And that should be the rise of the dough balls. Knead the dough very well until it has a good consistency, maybe after 8 to 10 mins. Let rest for 20 mins and then make your dough balls. You want your dough balls to be around 250 grams. You want to make your dough balls nice circles with a smooth top for it to rise evenly and be much easier to stretch for the pizza. Watch Vincenzo's Plate on how to make dough balls.
Now you can do an initial bulk rise before making dough balls, or a long ferment in refrigerator, or use preferment with poolish or biga. There is so much to know. But I don't recommend all of that to start it will be difficult if you don't have the basics down and know how it should be to start. To learn more, watch Vito Iacopelli's channel.
After you make the dough balls, let them rise for about 8 hours or until double in size. Don't rise them on parchment paper, you don't want them to stick and you don't want to cook on the paper. It's easier sure, but once you get the hang of it without parchment paper, it's much better and not hard. Just don't do 75% as a beginner lol. Start with 60% or 63% hydration.
For the sauce, San Marzano is definitely best but you can go with regular canned tomatoes if unavailable. Don't completely puree the tomatoes, crushing by hand or through a food mill is best. You want it slightly textured at the end, pureeing can release too much water from the cells and break the cells. No need for any oil in the sauce. Just put salt and maybe some torn up basil but no oil traditionally.
Now for the bake, if you have a home oven go as high as possible with a pizza steel. You may want to actually cook the dough for a few mins without any toppings and then add the toppings halfway in so they don't over cook. Especially the cheese, you don't want the cheese to brown so much like in this vid, as the cheese will release a lot of moisture and will break.
For the wood fired oven, don't go with 650 F temps. Go the full 900 for authentic Neapolitan. The crust on the authentic Neapolitan pizza isn't supposed to be so stiff, it should be floppier which isn't possible unless it's a 60 to 100 second cook with a blazing hot oven. You have the oven so use it lol. The cheese isn't supposed to brown so much and the crust shouldn't stiffen up like a New York pizza. You would benefit from a laser thermometer to check the stone temp and have it between 850 and 950 F.
There is of course so much more to learn, I definitely recommend Vito Iacopelli's channel for a lot of info on Neapolitan pizza. As Adam said in this vid, this wasn't a totally authentic Neapolitan, it was more to his taste. But it would be great if he made one completely authentic just so people knew how it is traditionally.
Thanks for the vid and looking forward to seeing more of this wood fired oven!
Who asked?
@@baggingarea4189 I asked
🤓
Jk i read the whole thing and its very informative
@@Arin-3 man you just brought me back to three years ago 😂. Appreciate it
after watching a compilation of adam breathing, i now can't ignore every time he breathes after a sentence
I've been using parchment for a while now because I don't have a peel. I don't trim the parchment, but instead, transfer to the steel and then yank the parchment once the dough sets up and/or dries out. Then continue cooking until the pizza is done.
This is the only (yes, THE ONLY) practical tutorial on how to consistently be able to make 75% hydration doughs for the best crust result obtainable at home. Tested by experience
Hey Adam, love your content & been making your pizzas receipes since i watched them. Excellent. I've been using the baking paper with pizzas recently for the same reasons & to limit mess in the oven from spraying flour or polenta everywhere. FYI you can take it out about 2-4 minutes into cooking to give pizza direct contact with the plate & get the crisp bottom. Just leave a tag facing the opening & give it a little jiggle to see if the base is part-set enough, then do the tablecloth trick while holding one finger against the pizza...wala. A plus is I can reuse the paper for the next pizza, since it hasn't been in long enough to get burned.
A Saturday recipe video? What did I do to deserve this?
after that one video i notice literally every time he takes a breath now
yaya, thanks! Ive been waiting a long time for a cooking show to do these!
I love the true home cook feelings that I get from you. I’ve always had a dream of being a chef but I realized that takes a lot of luck of getting noticed. It’s so much better to make food for family who will provide food feedback on what you might want to change for next time. I’m always trying new recipes and I’m always anxious when trying them because I don’t want them to come out terrible. Loving the content keep it up ❤️
Hey Adam, can you please make a poutine recipe I've been looking for a chef and I thought you were the best person to ask.
Is it just me or is it the first youtube sponser who's product actually look very usefull?
it looked cool until i saw the price
Jreg
It looks cool but still it isnt a smoker/slow cooker.. so its still limited.. normal grill/pizza oven is nice.. but for serious bbqing u want to slowcook/smoke . .. and also the steel gauge doesnt seem thick enough for it to last.. if i were to spend 1000 bucks id want something thats sturdy and last me 30 years.. this thing seems a bit flimsy..
The semolina gives it a really nice texture, now I don't make a pizza without it...
I’ve used the parchment paper for years. I leave one side long and just snatch it out from under the pizza after 45-60 seconds. The heat quickly removes the moisture and the parchment is easily pulled away.
Never have I ever seen a more useful ad like this one today. Just ordered mine lol
The king of pizzas in back
No
I made this today and it is the best home pizza I had, my family loved it too. It's my first time making something in an oven too.
Is the parchment paper "safe" at that temperature? I thought normally the manufacturers don't recommend going above ~210C, but I could wrong
I was going to ask the same thing. My parchment says don't put in the oven past 450F.
Parchment paper is just paper, so there's not a risk of it leeching chemicals or anything. If it isn't visibly burning and imparting a charred flavor to the food it's fine. Pizzas are cooked in just a few minutes so the risk of the paper starting to burn is minimized.
This is a great question, I had no idea parchment had recommended temperature limits. Cook's Illustrated says it's fine, but not sure if that applies to ALL brands of parchment: www.cooksillustrated.com/how_tos/5858-can-you-heat-parchment-paper-higher-than-manufacturers-recommend
I think the manufacturers are mostly just trying to keep you from lighting it on fire, and it you trim away the excess like I did in the video, there's no risk of that. Some parchment paper is coated in silicon, but that's pretty inert when burned, as I understand. Also bear in mind that even if your oven is like 700 F and your stone is that hot, the paper probably won't get that hot, because it'll be transferring heat into the pizza. Lastly, people have been baking pizza on parchment for a long time, and I haven't found record of anyone encountering safety issues, aside from the possibility of fire (which, again, is eliminated by trimming the excess).
Parchment paper all by itself in the oven will light on fire around 450 F/232 C after about 15 minutes. If you are baking with it, the dough keeps the paper below 212 F/100 C until all of the water is baked out of the dough. So as long as the paper is in contact with dough it is pretty safe. Having an oversized piece of paper with lots of extra paper away from the dough will allow the paper to ignite, that is why you trim the paper as close as possible to the dough.
I made this but with 800g flour and 600g water. Its incredibly easy to spread and the result is awesome. Cheers
I was prepared to just skip through the ad but honestly your sponsor has a pretty cool product. Kinda geeked over it for a minute
Adam: "I'm not gonna use a stand mixer because I want to show that you don't need expensive equipment to cook good food."
Also Adam: "For this recipe you need an $1000 pizza oven."
Preheat a pizza stone for 45 - 60 min on max temperature in your oven, works well enough.
I absolutely did not say you need that particular oven. That's a good oven, particularly because of its size and versatility. But there are many other ways to bake pizza.
Adam Ragusea I think it’s just a meme. Seems that’s all the comment sections of UA-cam videos are these days. No actually conversation. Just memes. Sad
Nah, it wasn't. Adam did bring up a good point tho.
Thank you, this is one of the best pizza tutorials out there, and i gotta say that, this was really good (i'm italian!)
Perfect timing! Was looking for a neapolitan pizza recipe and your video explains everything 1000x more clearly and understandable than reading 100 blogs
This is NOT Neapolitan pizza 😅😅😅😅😅
Not even the right flour
Yeah, definitely not a neapolitan pizza! Wrong flour, to much yeast, salt added to early, dont ever use sugar and also no oil.
Finally had a chance to try this recipe and turned out AMAZING. However, instead of taking the dough and splitting it, i just did a bulk ferment overnight + some hours and divided it and immediately cooked it. Got to use an Ooni oven and around 700°F came out great. Nice leoparding on the crust. Bottom was a little less done than I would have liked due to parchment, but worth it for the effort. Thank you Adam.
Not gonna lie, I love everything about that hot ash oven but it's got a face only a mother could love
my man said "i'm gonna be precise" and "about" in the same sentence
This is a genuinely good sponsor. Feels like this is a product of Adams sponsors that he really cares to use. Correct me if I’m wrong but I don’t think Adam really shops at target bc I’ll of his vids have Publix products. And he got sponsored by raid shadow legends and I doubt he actually uses that game.
Eh, he probably knows that this UA-cam thing wont be forever, so i think he's trying to get a lot of money out of it now to save up
"I like to brush the cornis with oil."
Woah there... family friendly, bud.
@Omer Ahmed OK?
No no, Omer Ahmed makes a lot of sense, I get them confused from time to time
I started making pizza in great part due to this channel. And this is a significant development in pizza making. Great stuff.
I tried your oven chip method and it worked spectacularly!
Me: doing homework
Adam: *THIS VIDEO IS SPONSORED BY HOT ASS*
The Associazione Verace Pizza Napoletana, the official authority on Neapolitan pizza, says hydration should be between 56% and 62%
Honestly, some people just invent clubs so that they have something to do. I friggin hate the «proper italian pizza» mafia club of middle aged white men. I do however think the «neopolitan style» term is getting a bit out of hand, but hey, good pizza is gonna be good pizza.
I don't think the comment was intended as gatekeeping, it is just correct.
The video gives the impression that Neapolitan style implies high hydration and that's just wrong.
The result here seems still a good Neapolitan style pizza, but GYFS.
@@Mormielo Exactly. Adam claims Neapolitan means it's high hydration dough, which is factually incorrect.
@@kjehalv lol racist much
I think Tony Gemignani would agree with this comment. But that pie looks fantastic.
Adam when his kids start dating women: heterogeneity!!
He only has sons?
@@kevintrang3007 yeah, as far as I know from watching all his video's he has no daughters.
Kevin Trang he has to have daughters soon for heterogeneity
Time to get different ethnicities for different flavors
DeathDreams I find filipinos are a bit bitter, and irish people are a bit salty. Swedes, however, are pretty sweet but fall apart easily. It’s really all about preference.
3 videos in a week...is this the new normal?! I'm all for it.
Holy crap I think that's the best video you've made so far! I don't even have a backyard and I want that modular oven/grill/firepit