Is this the perfect NEAPOLITAN PIZZA Recipe?? (Using the Ooni Karu 12)
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- Опубліковано 9 тра 2024
- In this video I am going to show you my new favorite Neapolitan Pizza Recipe. It's incredibly versatile, the dough is strong and the pizzas taste absolutely amazing! I really hope you try it out!!
RECIPE:
650ml / 650g room temp water (weigh it please)
25g of sea salt
1g active dry yeast or 2g of fresh yeast.
1kg of tipo 00 flour (Caputo Pizzeria or Cuoco works really well)
Don't have a 500° oven or stand mixer? Watch this after the video:
• How to make NEAPOLITAN...
Check out the Ooni Karu 12!
Ooni Karu USA: * shrsl.com/33ms9
Ooni Karu EU: * shrsl.com/33msi
Ooni Karu UK: * shrsl.com/33msd
Ooni Karu FR: * shrsl.com/33msk
Ooni Karu DE: * shrsl.com/33msm
ESSENTIAL KITCHEN EQUIPMENT:
(Should work worldwide)
* kit.co/NicosKitchen/essential...
ESSENTIAL PIZZA EQUIPMENT:
USA:
* kit.co/NicosKitchen/essential...
UK + EU:
* kit.co/NicosKitchen/essential...
Stuff I can't live without! :D
* kit.co/NicosKitchen/stuff-i-d...
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I've been doing my best to attempt Neapolitan pizza for years. This recipe, as well as the way Nico explains things and most of all the way he allows a bit of give and take, is revolutionary for me! Thanks so much mate, you're a legend. My family now can't stand me - I'm loving myself sick. It tastes so good. Don't worry, I still get the odd bad one, but this clip has effectively eliminated the dough being the problem for me.
Vito changed our Pizza game forever :D We gonna past it to our grandkids and so on :D
SOFT AND CRUNCHY FOR LIFE :D
For real, guy is a goat
EXCELLENT VIDEO
Thank You for sharing this video
That pizza looks absolutely beautiful and I can’t wait to try out this recipe 🤤🔥🔥
Best demo ever !! Beautiful pizza !!
Love the Vito lines! Tap tap tap!
Great videos. I can’t really watch any other pizza UA-camr other than Vito, but your videos caught me! Well done!
Hey! Thank you so much for your comment! Glad you understood the reference haha!
Great dough recipe and techniques. I'm upping my pizza game!! :)
Soft and Crunchy :). Great video getting into the details each step, Thank you very much. BTW, what is the mixer you are using?
Simple and straight forward. Really like the ease of just using 1kg of flour. Cheers.
Soft and Crunchy Vito is the best pizzaolo. 15 minutes Best Buy!!
Lecker! Sieht gut aus!
I love the flavor of fermented dough. It really does develop a tangy flavor. Delicious.
hey Nico, I love your content. I used to add the water before adding the flour and just like you I would have to perform stretch and folds after using the mixer. It did work with good results but you can achieve the same results with an easier method. try adding all the flour first and the dry yeast and about half of the water. mix the rest of the water with the salt and then slowly drip that water in so you're breaking the dough up, once the dough has reassembled as a single unit, add more water to break it down and repeat this process until you have used up all the water. By doing this method i achieve perfect silky smooth dough without needing to stretch and fold, remember keep the dough 21C or under whilst mixing. Increase the mixer speed slightly towards the end with increasing dough hydration.
The stretch and fold is not 100% necessary. I have done it without and the dough is still strong. Not as strong, but still excellent to work with!
I will try this method for sure. I have seen other people do it with their special dough mixers and it seemed to work really well.
Thanks for your input! :)
This is very good. I really like that you have added different scenarios...like if you want to wait...if you can't.... It helps people be more flexible. If you can comment on when you would freeze the balls...that would be great.
Schön geworden!!!!🍕
Vielen Dank!!
Nico, this is terrific stuff. I would have assumed you had at least 100k subscribers. Also, get Ooni to sponsor you. Your videos are way better than what they have. Thanks!
Haha oh my! Thank you so much for your kind words :)) A sponsored video from Ooni will probably still take a while because of my low subscriber count, but that would be awesome!! :D
Thanks again! :)
I love the _stretching_ strength after the sauce went on.. now I gotta try this method comparing the flavor to the Biga recipe.. 😶 so far the Biga has been my favorite in the flavor category, and simplicity.. this one could have that beat with the right flavor
Thanks Nico 🤜💥🤛
I honestly need to do a side by side comparison to really notice a difference between a good Biga/poolish dough in terms of taste. I really just love the flexibility with this recipe and the remarkable strength of the dough.
Thanks for your comment :)
Love your videos, my KARU16 ARRIVES THIS WEEK!!! I'll be testing my no fuss (sourdough) recipe.
Thank you so much!! Wooow!! The Karu 16 is awesome! Have fun !! :)
Congratulations on your new pizza oven! Are you going to use wood or gas first? I've just been using wood in my Karu 16 for two months now and absolutely love it. Maybe this summer I'll try out the gas. Enjoy!
@@sacadosify My first few cooks were with Propane. I set up on my deck but I think the wood is so contained I may try that this weekend. I've been using my own recipe of close to 70% hydration "no kneed dough". I am going to experiment to see if I add a little kneeding after a brief rest before the overnight fridge proof session. I am using a starter I maintain and when I get it ready I use a touch of honey to help wake it up. The only problem I encounter with it is the dough becomes challenging to use after the first day or two.
Hi Nico, I love your videos. Question - regarding this recipe, would it be possible to make the dough balls and have them rest in a dough box, on the kitchen counter, for 12 hours? I don't think my refrigerator has the room for my dough box. I look forward to hearing from you. Thank you
Soft and crunchy 😏
Indeed 😅😂
In the same time!!!
Nice video. Informative. Are you using the oven on gas inside? Can you do this when on gas
Just to add, at 8:00 you said you can use the regular home oven. You can use the regular home oven, but 99% of those ovens can reach maximum temperature of ~250°C. That temperature is not enough for good pizza. For a good pizza, the oven must be able to reach the temperature of 400 - 450°C. That way, the crust of the pizza will be crunchy and the inside of the pizza will be juicy. And that is one very important detail people need to know.
Which brand of the 2 spiral mixer you use ?
This very well coordinated combination of ingredients from you makes this pizza a delicious treat for the palate, thank you for your detailed step-by-step instructions Nico and thank you for the effort and time you have taken! I'm really excited 😋😋😋 it's a beautiful result 👏👏👏
Happy May 1st and kind regards from Germany and me, Da Wolfe 😁👨🍳
Thank you so much for your kind comment :) Glad you enjoyed the video!
Hey Nico! at the launch, what was your pizza stone's temperature? I also have Karu 12, but my pizzas getting burned from under! good stuff, keep going ;)
turn the fire down a lil when you launch pizza
I love the Vito catchphrase haha
I have a new 16” Ooni and my other dough recipes sucked so I Guess I’ll try this one. Didn’t know making dough was so complicated lol
Totally agree. Getting the hydration right is 80% of my problem/success.
before putting it in the fridge how long does it total rest?
The avpn direct method shown here is bulletproof.
Yes there’s fancier ways to make a pizza dough, but this definitely gets the job done.
You can get a good result with as little as 8 hours room temperature fermentation split between bulk and ball with this recipe Possible even 6 hours, but then add 1 extra gram of yeast, and a few more slap and folds to build gluten.
My only objection might be to use cold water when kneading in a kitchen aid.
Good video and a good looking pizza 👍
Absolutely!! I've tried other methods as well and will release some videos abo them in the future (Biga, poolish)
Yeah the water was slightly cool, but not really cold. I don't notice any difference between using cold or room temp water. Do you? As long as it's not warm, then it's just a sticky mess. 😅
Thanks for you comment! :)
When I take it out of the fridge to make the dough balls, my dough is quite hard and does not have air within the dough? Any suggestions.
is the oven inside the house?!
Nice Vito Iacopelli Voice Imitation. Good Job ! hahha
Wonderful video I'm just curious 6 hours before pizzas do you find you have to reball the dough balls as might over grow proof ?
Hey! Thanks! :)
I would advise you to make the balls about 4-6 hours before you want to make pizza - after they have rested in the fridge.
No need to reball them again, only maybe if you somehow cannot get them smooth. :)
Hi I'm guessing your room temperature is colder than ours at 26c my dough ball over grow 😀 maybe im using to much yeast
@@valeriodenuntiis1191 well, if you follow my recipe then it still should not be a problem. Then I would suggest to form dough balls. Leave them at room temp until they are nearly double in size and then put them back in the fridge, so it doesn't grow further :)
What Dough mixer is that you are using in the background haven't seen that model before twin dough hooks ?
Sieht super aus! Kurze Frage: wenn ich deine Gärzeiten in die pizza app eingebe, 48h Kühlschrank bei 10 Grad (oberes Fach) und 1h nach dem Mischen und 4h vor dem Backen, reicht eigentlich 1 Gramm frische Hefe. Du nimmst 2 Gramm und wollte dir nur mal vorschlagen, dass das auch mit 1g geht. 🙂
Hey! Ich nehme 1g Trockenhefe und das funktioniert top. Ob du 1-2 nimmst ist ziemlich egal. Es macht nur den Unterschied, wie lange es gehen muss wenn der Teig aus dem Kühlschrank draußen ist. Ich präferiere seit längerem etwas "mehr" Hefe, weil es etwas intensiver schmeckt. :)
@@nicoskitchen5954 super, vielen Dank für den Hinweis. Dann probiere ich heute mal nen Teig anzusetzen für übermorgen mit ebenso 1g Trockenhefe
Binge watching karu videos as mine is getting delivered tomorrow!
Awesome!! I am sure you'll love it :))
Omg, mine will be here on the 19th. 😂 I’m doing the same. Lol.
You should try making garlic naan 🫓
Subscribed the minute you said pizza nerd. 😅
Alot of these ovens take ages to heat up and chew up lots of gas. Mostly due to no door at the front to keep the heat in and to heat the stone. Making a door for mine for faster heat up , thus more energy efficient
Id love to eat that pizza beside a nice pond surrounded by trees
Sounds lovely :D
Sounds lovely :D
The dough looks gorgeous, your shaping needs a bit of work tbh..
Ist gut, aber der Aufwand ist meiner Meinung nach nicht nötig. Habe den Teig Anfangs ähnlich gemacht, bis ich dann gesehen habe, dass man einen super Pizzateig komplett ohne kneten machen kann. Seitdem mache ich den immer so.
Die einzige Arbeit besteht im verrühren der Zutaten, den Teig ein einziges mal zu dehnen und zu falten und halt im formen der Teigbälle und am Ende der Pizza.
Das wird mindesten genauso gut, eher sogar besser wie das Rezept, bei dem ich mich ewig abgemüht habe.
*sniffs yeast farts* Amazing!
Hat ja auch jeden son ofen für 450€😅😅
austrian with an american accent, the opposite of schwarzenegger