5 Tips to make the Best NEAPOLITAN PIZZA DOUGH
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- Опубліковано 5 чер 2024
- These 5 tips will enable you to make the best neapolitan pizza dough at home. I visit Italian pizzaiolo Daniel to show you his 5 favorite tips.
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Chapters:
0:00 Intro
1:32 Tip 1: Flour
2:47 Tip 2: Simple recipe
7:13 Tip 3: Kneading properly
7:48 Tip 4: Proper resting times
9:23 Full process flowchart
10:09 Tip 5: Shaping technique
#pizza #pizzadough - Навчання та стиль
Best Tip: Hire Tikka.
😂 😂 😂
As an (italian) amateur home pizza baker I think that the most important thing for a neapolitan style Pizza is the oven.
I own a small outdoor gas pizza oven and there is no comparison with the pizzas baked in the normal kitchen one.
The effect of cooking at 450 degrees for like 90 seconds is much different than cooking at 250 for a few minutes, even with a pizza stone and more hydration in the dough.
True 🙏🏻
Thanks to The Bread Code, I am making only sourdough pizza. I get some whole wheat flour with the starter and the rest 00, hydration 65-70%. Bulk Ferment 3h and and then fridge until usage. Get the best canned tomatoes uncooked for the sauce, it's a game changer. Making 150 gr. flour pizza, I stretch the dough as thin as possible. To avoid soaked dough, I pre-bake dough with tomato sauce for 1-2 min for a solid base and add other ingredients (helps especially with additional "liquid" cheeses like mozzarella and gorgonzola. Had a baking stone and moved to a pizza steel, pizza is done in 6 min with 300 degrees (fan-on) and pre-baking. I put it on lower level to avoid burning from broiler. With the fan, the heat gets distributed more evenly and the steel provides best heat to jump start the dough edges. Thanks Hendrik!
Perfect timing! I have a pizza dough sitting beside me and i'm passing the time by watching UA-cam. :)
Tips for home pizza maker:
1) Ive found that the traditional dusting of a wood peel with semolina or fine polenta meal is impractical for home cooking. I bake on parchment atop a preheated stone in my oven. Using parchment and a porous stone also allows me to use a wetter dough than if otherwise be able to. From memory I think I use 640gr flour to 480gr water (75%) for 3 medium pies.
2) Here in the usa, residential ovens are limited to 550F, which for regular pizza atop a preheated stone needs about 7min bake time, and 5 mins in a convection oven. The faster cookt8me of a convection oven also produced better and larger blisters in the pizza.
Love pineapple and jalapeño peppers on pizza, the heat of the peppers nicely balances the sweetness of the pineapple.
Me too! It’s a unique combination
Thank you for the chapters! I find them super helpful.
Thank you for taking his process and making it home user friendly 😁 i appreciate the flow charts
In think using high quality ingredients aside from the making is key to great pizza... I took some really interesting flours from my last Italy trip back home. And those made a major difference. I also think if you use regular pizza flours biga or poolish predoughs will improve the taste of the final pizza quite a bit.
you are an engineer, you are blowing my mind with all the info, the calculator etc.
Today i practiced your rolling dough techniques, i still need more practice but at the end i was doing it
Ive never rested my pizza dough that long , had no idea it was necessary, now i do, that's the tip i would share
to make the tastiest dough and the most digestible
I am learning so much from you, sharing and caring, the world needs more like you
Im from Canada , glad i found your channel
Thank you for the flow chart!
Definitely use two pizza stones or steels and bake on the first one and finish last two minutes on the bottom stone to crisp up the bottom on a ripping hot stone. It has totally changed my pizza game,. Also I cook just the sauce and the pizza dough for the first theee minutes.... then remove and add cheese and toppings..... that way your pizza cheese doesnt burn and release the cheese separation too early or at all if you use this step. Finally use colder cheese.... melts slower. Love the channel.
Ciaoooo Hendrik! Finally more Pizza content! Big love! 🕺🏻
wow! i love this kind of video! thanks for sharing (: i’m sure we’d all enjoy knowing even more places around germany 😘
🤣😂😅 you are hilarious! Well, funny anyway. Enjoy your humor and your videos all together. TY
My local supermarket (Wegmans US Northeast) carries Caputo as do many Italian markets. They also have D'lallo 00 which I have tried and do not like as much. It seems to have a lower gluten content and as you have said many times, "Every flour is different". For me, Caputo 00 was what took my pizza from very good to great. I was using bread flour or high gluten. My hydration is about 65%. I use their semolina on the peel.
I cook at 550 F with 2 pizza stones, one above and one below my cooking surface. That retains the heat very well. I'm using a cast iron round and it works well. I'm hoping that my friend makes me a pizza steel. It takes about 9 minutes and it has to look burnt for the crust to be right. 3 minutes, turn 90 degrees, then every 2 minutes.
Great tips, thanks for the video! You should add to your tool a helpful guide for how much a dough ball should weigh depending on how big you want your pizza to be. For example, if I want to make a 12 inch pizza, my dough ball should be 300 g, then your calculator tells me how much flour/water/etc to use. Just a suggestion!
My suggestion for other bakers is to not overload toppings. It’s easy to add too much and the pizza is so hard to cook.
In the States, Caputo Italian 00 flour can be found fairly easily. I usually order mine from Amazon or a restaurant supply store in the 25 kilo bag.
I like your crazy sense of humor 😂
Gluten Tag. Good to see you, Hendrik
Thank you for the pizza calculator tool! Your videos are fantastic! New subscriber here, looking forward to learning more from you on your fun channel. 😊
Thank you! My pleasure :-)
Hello from Australia, I loved the joke :) Thanks for the great content! Keep it up! :)
If baking in a home oven, a higher hydration is needed to accommodate for the lower baking temperature, I prefer 70%. Also, for sufficient browning of the crust a combination of sugar, olive oil or diastatic malt is needed.
I found I can do 75% hydration if I bake on parchment. I dont use sugar in pizza dough. I usually skip it, but a longer slower ferment in the fridge will allow some amalyse activity to make shorter chain carbs if extra browning is desired.
Not a fan of oil in pizza dough because it is a gluten inhibitor so id only use it as a garnish if at all I try to focus instead in using a good quality cheese blend. 4 to 5 parts low moisture mozz to 1 part star point grated parm or grana works nicely for regular pies, but for chicago i only use fresh mozz.
@@RovingPunster But it's pizza dough. I'm not really looking for bready dough, which is part of the reason I want the olive oil. I don't want it to be real gluteny.
@@petedavis7970 I'm not sure what you mean by "bready". I primarily make thin crust neapolitan, and occasionally deep dish chicago style ... and both are excellent.
As for olive oil, its chief function in pizza is flavor. Most pizza makers I know use it in the sauce and/or as a garnish, not in the dough directly (aside from a light wipe of the outside of a dough ball to inhibit skinning (pellicle formation)). As for why ... if used in the dough in anything more than a tiny amount, oil functions as a gluten inhibitor, which can be counterproductive because pizza flour is ideally a high gluten type. Pizza flour is synonymous with fine-ground highly refined high gluten flour, as is bread flour ... its just that the latter is generally less highly refined because it's marketed as being somewhat higher quality and less towards bulk/commercial use. Think of bread flour as pizza flour clad in a 3 piece suit, and sporting a healthier complexion. In any case, gluten is good for pizza making - the higher the gluten content, the more structure the dough retains for a given level of hydration, and thus the thinner/wetter you can make it (if desired). Using oil in the dough weakens it, esp if you uwe enough to add noticeable flavor. By using it in the sauce instead, or as a garnish, you can use more of it without interfering with the structure of the dough.
Anyway, that's my understanding. Cheers.
@@petedavis7970 Another reason why pro pizza makers use high gluten flour is because they generally make their dough the night before, or the morning of, the day they want to use it, and thus they use far less yeast than home cooks because it might be 6-20 hrs before a portion is used to make a pie, and during that time, during both bulk fermentation and proofing, the dough is constantly undergoing autolysis, and more specifically, protease reduction. Protease improves the stretchability and extensibility of the dough, but the dough needs to be high gluten in order to retain enough structure to last until it's needed for use. A low gluten dough will be a stretchy mess after an all day autolyse, even if kept very cold.
Sorry, info overkill. I'm retired, and tend to ramble. Bread is a hobby for me.
@goat tactics: Yeah, I just did some reading on diastatic malt powder. Very interesting. I've been making sourdough boules lately (leavened entirely by sourdough, without added yeast), and in lieu of browning via sugar, I get a lot of my browning courtesy of a 5 hr ferment and a 5-7 hr proof (during both, naturally occuring autolyse is underway, which involves protease reduction that enhances dough extensibility, and b-amalyse which converts some of the starches to sugars that improve brown). Diastatic malt powder (made from enzymatically active malted grain) is simply a much faster acting and more concentrated source of the b-amalyse enzyme present (albeit in trace amts) in regular unmalted flours - looks like a handy convenience option for people who leaven quickly via yeast in 1-2 hrs, rather than slowly via sourdough fermentation in 10-20 hrs or more.
That being said, i've recently been considering adding a little DMP (1/2 tsp per 3 cups flour) to my dough, just to see how it affects my sourdough. I'm expecting itd not just enhance browning, but also rise faster during proofing by boosting the yeasts present. I actually have a call in to a local homebrewing store to buy diastatic wheat malt that I can grind myself, as needed.
I like Tip4: Proper resting times, I was able to visualize a schedule and plan for an epic Hawaiian Pizza at Aloha temperature!!!
you really need to accommodate the lower cooking temp and longer cook time into the dough hydration to have a better homemade pizza. spray water onto the dough during first few mins of the cook to stop the crust drying out too much
That is helpful!
Thanks for another Great video!! Can I add some starter in the process? If so, when, how, and how much? Keep up the good work 👍🏽
Hi, did you know that REWE 405 flour has a whole 12% protein? I've been making pizza with it for years. Perfect results. Great channel. Thank you for your work and happy new year.
Hi, wusstest Du, dass das REWE 405 Mehl ganze 12% Protein hat? Damit mache ich die Pizza seit Jahren. Perfekte Ergebnisse. Toller Kanal. Danke für Deine Arbeit, und frohes Neues Jahr.
Thanks. Good to know. I didn't know that. 👍
Hello bread code.
On my most recent sourdough bake, I had some leftover diced onion from my pizza topping (trying the dough in this video) so I Folded it into one of my wholewheat sourdough loaves at the preshaping stage.
It turned out Really recommend it, it's great with cheese, I'll be doing it again.
I do sourdough quite a bit. One thing I started doing for my daughter from time to time is what we call "Pizza Bread". I basically take a regular sourdough and for final shaping, I lay it out as a rectangle on the counter and make a pizza. Add sauce, cheese, toppings, and then I roll it up into a log and throw it into a loaf pan. Let it proof, and throw it in the oven.
Hi Bread Code, I really enjoy your videos and am learning a LOT from them. A quick question, your pizza recipe calculator assumes a 100% hydration of the sourdough starter doesn't it? What if I am using the wet starter you recommend in other videos? Thanks
As a fellow German you got me with that lost joke like: ah ha haa ha ha haaaa. Awesome (made sure to count the right amounts of a's)
I admit…I did laugh at your joke!! Thanks for another great video. I love making pizza dough for my family to cook on an Ooni gas grill outside. I want to keep learning how to improve and you help with that.
In the US, King Arthur has 00 pizza flour…works great
You don't NEED oil, but oil makes the dough easier to work, helps protect from the sauce making the dough soggy, and makes the cooked dough softer, if you want that. I find adding softened butter to the dough can really up the flavor as well.
Personally, I like to add fresh garlic and dried oregano & basil to my dough. It just takes it to the next level.
Loved the joke! And ready to make some Neapolitan pizza today! 😂
We have 00 flour in grocery stores in USA. At least we do in CT. Makes crisper, chewier crust than regular bread flour.
In New York they claim it's the water that makes the amazing dough as well. That claim has been busted through water analysis. This was a great presentation of the process emphasizing the importance of proper fermentation. Thank you.
I'm not sure I agree. In the United States, water quality is very different depending on where you are. Take NY water vs Florida's water (which is absolutely disgusting--basically very heavily chlorinated swamp water), or a more extreme example of Flint, Michigan (which literally isn't even safe to drink).
In Dublin they claim the Liffey water makes the best Guiness.
Aloha Temperature sounds great! Is that a few degrees loha than max? 🤣😂
But you know what? You make your videos fun for a lot of us here. And IMnotsoHO a good laugh always makes for better oven spring! 😁😅😂
Fermentation, fermentation, fermentation=flavor, flavor flavor!
You can use a use rolling pin for stretching American style thin crust pizzas. I prefer it
Great video. I would explain how to prepare the base. As Tito did.
One more reason to go to Hamburg someday :D
On process flowchart point 4, should you create dough balls and leave them in room temp for 8-12hours before baking?
For me, proper baking is crucial. 💓
You sure are the king of dad jokes and jokes about being German.
I loved the joke!! Thanks
Calculator is v helpful... 👍👍
Need little more explanation for correctly rolling the pizza...once I get v good one, ones so so... 😭
lol @ the part with react and the js frameworks. i can feel you
That is the perfect dad joke!!
😂 thanks
'Shotgun Red', in USA, got email from Alaska about a 2 ingredient pizza dough. He said he would not use any other now. Go online about it.
What protein % is considered the min for bread dough ?
I want this video for American style pizza also.
Best tip is the 24 hour rest . The joke was funny enough to laugh at.
What is the dried yeast equivalent here? I have never been able to find fresh yeast in the UK!
I would say approximately 0.5-1 mililiter
Hendrick you should teach him how to make sourdough pizza dough. It is so much better than yeast dough their really is no comparison!!
That would be amazing!
Thank you so much for this pizza episode! Your sourdough starter videos got me hooked on natural fermentation!
The best Tip I can give is my own recipe for sourdough pizza 'chicago style' , specifically for the Römertopf pane. What is nice about this recipe is that it only requires a temperature of 400° f / 200° c. Less smoke and burning than a hotter oven. Recipe on my channel. Danke schön!!
Thank you too 🙏🏻. Great idea with the Römertopf
Hello where is the calculator I can't find it. Please advise thank you
😂 sorry pizza-calculator.the-bread-code.io
@@the_bread_code Ty very much
Pineapple is super on pizza!
Tip number 4, let the time do its work makes a pizza from good to great!
hendrik you forgot the link to the calculator...nice video
Sorry pizza-calculator.the-bread-code.io
Having some ties to Hawaii and being a fan of good pizza, I liked the joke! 😄
Great video as always. So, is it 6 g or 20 g salt? You said 6 he said 20 and Tikka weighed 20
The 6g is correct sorry. 20g is if you were to use 1kg of flour. 2% of the flour is a good value 👍
the pizza calculator would be more useful if you could change the bakers percentages as well
nice video but i feel like the context is missing. around the world there are many established pizza types. within italy itself there are many types. so a pin or oil in the dough or various other things are appropriate in different styles
Aloha! 🤣
You use a rolling pin on your pizza dough to make a thin, crustless, Bari style pizza.
Am I second today? Shame on me 🤣
i made very nice doughballs but after 5 hours they became flat and flow together. Too high hydration?
I think you didn’t mention the most important tip and one hardest to achieve at home. You need temperature in excess of 300° C. Ideally over 400°. Use a pizza stone/steel and broiler, placing the pizza as close as possible to the broiler heater.
Sou you pre heat the stone or steel with the broiler and cook the pizza only with the residual heat from it and the broiler?
USA has “00” flour. You can find it at every grocery store
boy oh boy, 6%+ in that showpiece dough… making me thirsty 🤤. well, better than no🧂at all 🤣.
that joke was hilarious 😂
Not sure about napoli water beating the Germany one in the "quality" department
11:38 what kind of cheese was that? Looks too soft for parmigiano reggiano or pecorino
Probably Buffalo Mozzarella, but standard mozzarella works just fine.
Thanks, tip is let the dough rest and don't hurry the process.
Low yeast is an interesting thing. Most recipes will have not 0.5g, but 4 or even 7 grams. The downside - long wait time :(
Well, frenchguyalex and bakewithjack also go for the lower yeast content, because the dough really needs that 24h or more of resting/developing time. It makes the pizza taste that much better (and handle better as well). Our usualy weekend routine is now, prepare dough on friday evening, bake pizzas sunday evening. Perfect :D
I believe the pizza shown here could have done with another 60-90 secs in the oven
btw React is still alive ;)
😂
I checked to see if your validated the entries in your form. Nope.
😂 it's open sauce
@@the_bread_code clap……. clap..…. clap..… clap… clap.. clap
Best tip is to let the dough rest.
Best tip is not having to use the rolling pin
I find Le 5 Stagioni to be far better than Caputo.
Glutentag😂
God , he really messed up with 20 grams of salt, lol.
good joke xDD
No measurements when doing dough - you have to eyeball and feel with your hands when the dough is right for you!!!
Pizza is overrated.
I think the owner of this pizza place is a joke. Seriously its not that hard to figure out how long to rest the dough with the amount of yeast he put. Usually they have 18 - 20C for room temp and they have controlled rooms where they store the flour and proof the final dough. The room is also regulated for humidity at around 60%. My guess is 18C
There is not one type of pizza in the world. And the pizza that they are making is supposed to be cooked in a Wood fired oven instead they are showing us that they put it in a regular oven but you have all the black leopard marks of a wood oven. What a joke seriously you think everyone is that gullible?
And to say no olive oil is that guy serious? Depends on the pizza style you make. but if you are planning on cooking the pizza in your oven, olive oil and malt powder are your best friend for colour and taste. Finally a big secret when stretching the dough is you finish by having the ugly part of the dough on top so this way it doesn't stick to the peel as its the stickiest part of the dough. Smooth side down and ugly part that was the bottom is now on top and gets the sauce and condiments. . 2 thumbs down on this ultra generic video and 0 for the smart a** owner.
There is no olive oil in napoletana pizza dough which is what they make, whereas there is for the roman style. Also the ovens they use are extremely hot ovens specially made for this pizza style hence the good looking result. The fact that the traditional way used wood is just because they only had wood at the time. It turns out that the taste wood brings is almost nothing, you can make napoletana pizza with gaz ovens perfectly for example, you just need the right temperature.
But, indeed the guy who was interviewed didn't seem very knowledgable, he even said that you had to move the "oxygen" from the center towards the border. And they didn't put olive oil on the pizza before cooking...
@@LePetitBat My friend, The olive oil comments is because they showed the pizza going into an oven that doesn't go higher then 600F its a NY style pizza oven and they where cooking Neapolitan pizza. The final pizza looked like it came out of a wood oven which it probably did, what is weird is they showed it going into a regular oven. I agree that Neapolitan pizza has no olive oil when it goes into a wood oven but this was not the case and the owner was an idiot for thinking he can fool everyone by saying anything. Stick to bread. Pizza is not easy its a completely different ball game.
@@georgepagakis9854 I can be mistaken but these ovens can go way higher than 600F. These are special ovens not regular bread ones. You can for example check Effeuno pizza ovens, which go up to 450 degrees Celsius easily and have the same design.
I do think the pizza they show comes from this oven (but again I can be mistaken...)
@@LePetitBat those ovens are basically a store version of the Effeuno ovens for home use. Like the Effeuno ovens they can get close to or over 500C and you also can have different temp for top and bottom.