How to make Neapolitan Pizza Dough
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- Опубліковано 27 чер 2023
- 😋Follow this Link to watch the full video: • How to Make NEAPOLITAN...
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🎬 #VincenzosPlate is a UA-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - Навчання та стиль
This was beautiful! Your excitement in the first second is contagious
Thank you so much! 😄🙌 I'm thrilled that my enthusiasm shines through and infects others with the joy of cooking. Stay tuned for more delicious recipes! 🍝👨🍳✨
Thank you! This is how the authentic pizza is made. Beauty of craftsmanship. You might think this strange, but I was raised on pasta and pizza because my mother's native city is a friendship city of Emilia-Romagna. Thanks to my mother, I love Italian cuisine.
Thank you for including the fine details as captions!
You're welcome! 🙏👨🍳 We're glad the detailed captions are helpful. We strive to provide a comprehensive cooking experience. Stay tuned for more delicious recipes with captions. Grazie! 🇮🇹🍽️
I dont eat any other pizza than Italian made. There is no comparison.
Absolutely! 🍕🇮🇹 The authentic Italian pizza is in a league of its own. The flavors, techniques, and traditions make it truly incomparable. Buon appetito! 👨🍳😊
This was made in Australia
This is like the perfect video for any level cooks. I also feel theres an avoid truth in dough making when it comes to hydration and is the effect of environmental humidity, cause let me tell you my friend that if I where to make a 70% hydration dough at my current 80-90% tropical humidity town that would turn into soup 😂
Love the intro! Yeeeeee!
Yes, cold unmelted mozzarella is fantastic on a pie.❤
I was one of the guys working at the go kart track today. Can't believe there was a celebrity
Lmao all these Joshua fanboys crying in the comments. As far as the mozzarella is concerned, you don't tear it if you are adding before baking, but if you are adding after then you can. It's about keeping the integrity of the cheese and not letting it form lumps, it won't spread all over the place haphazardly/non-uniformly if you tear and add after, but will do so if you do it before. Uniformly sliced cheese (mozzarella) is better for baking uniformly, it's basic physics. As for the oil he added it before AND after, not Just after. The key here is getting the aroma and flavor into the pizza during the baking. Adding it after is just a garnish you can do it if you want more olive oil flavor (esp if it is a good quality olive oil), but doing Only so will give you much less flavor and aroma.
Also, it's a La Regina Neapolitana, you can basically add what you want later (meaning what is acceptable not something random like chicken), unlike a classic Margherita.
I don't understand why people find so difficult to respect somebody's culture. If you claim something is "authentic" then mean it. If not, then nobody cares, do what you want just don't go so far as to call it authentic (or the original name).
Italian food is beautiful as it is. Just enjoy and let it be yeah?
Interesting that you did the second fermentation at 16-18 degrees when it is traditionally done at 23 degrees. Any reason for the lower temperature?
Literally just watched a video of this man roasting Joshua Weissman for ripping the mozzarella. 🤣🤣🤣
I came looking for this exact comment. I am so confused
Because this chef used the ripped mozzarella raw. If u want to cook it, u need to cut it down to a uniform size so they all melt evenly and don’t brown in the time it takes to cook the pizza
BEEP BEEP 🍕 ✨🙌🏽🥳
🥰🥰😋❤️
In this video: "I like ripping the mozzarella into pieces".
Reviewing Joshua: "Noooo, usually you dont rip the mozarella, we cut it into nice pieces".
La regina is not the same as a margherita which is where he said not to rip the mozarella...subtle but important difference
You rip the mozzarella when serving it fresh for visual appeal and because the texture is more interesting in the mouth.
You do not rip the mozzarella before baking because it does not melt evenly. The thinnest parts liquefy and spread all over the place while the thicker parts remain firm.
Exactly what I thought!!!
@@katharinavonzitzewitz826Well, you thought wrong, as the other commenters already explained and you ignored.
I thought no olive oil after cooking that’s what you said about Joshua’s pizza
Johnny said you need to put olive oil before it goes on the oven to release the aromas not after it comes out.
More chef Johnny
It looks great and I'll probably try to make it some time as well, just one point that got my baffled. He said during the video reacting to Joshua Weissman, that olive oil never goes on the pizza after it has been baked :s So not sure what to think of him doing it himself.
He didn't say not to put it after baking, he said not to put it before. It's actually pretty common to drizzle with some EVO after baking
@@divx1001 He did say that though, at 20:30 to put it on the pizza before it goes into the oven and not after because then you already released the aroma's
Vincenzo, I've seen you SHRED people for adding oregano to pizza before... So... As long as an Italian does it, it's okay, but non-Italians aren't allowed? 🤔
Whats a doughbell?
Simple...! But I don't have a large pizza oven.
Uni pizza ovens are decent
Cooke the Mozz
What are the differences between margherita and la regina?
Margherita pizza typically has tomato sauce, mozzarella cheese, and basil, while Regina pizza includes additional toppings like ham and mushrooms. 🍕🍅🧀🌿
Noooo Vincenzo. Quella era crudele. Che bontà ma, non ho un forno che fa 400 gradi. Adesso come faccio? 😢
I'm calling it. This is not pizza Napolitano, but pizza margarita.
This is traditional pizza from Naples!
Pizza Napoletana is the stile of pizza, Pizza Margarita is the flavour.
This guy is hypocritical lmao puts oil over it after it’s cooked but criticizes Joshua
my thoughts exactly
Why do you jump so much in the explanations, I had to rewatch it 10 times so I could figure out what you actually did
Dang you guys have nice tans or is that your natural skintone?😊
The other guy is Sicilian I believe some of them are darker and maybe he is mix with gypsy idk lmao
@@streettravelxxigypsy is offensive ! Say Romani or Indian!
Don’t you need sugar to make the yeast work? Thank you. New to the art of pizza
Yes, a small amount of sugar can help activate the yeast in pizza dough. It provides food for the yeast to consume, which aids in the fermentation process. Typically, you can add a teaspoon or two of sugar to your warm water along with the yeast before mixing it into your pizza dough. Happy pizza making! 🍕👨🍳🍕
@@vincenzosplate Thank you sir.
@@vincenzosplate
No sugar on napoletana pizza.
Even chef lucho have tell you.
Haiya
@@vincenzosplate I thought not to use warm water cause the dough gets to warm. you said the dough should be between 23-26 celsius after working on it. so we need to use cold water. Maybe your not the real vincenzo :-))
I think it’s better we put the mozzarella before the oven (my opinion) because I like the mozzarella cooked with the pizza
Sure, but it is not the same pizza lol. Like saying you prefer fried potatoes over boiled or mashed potatoes. Each have their place
This is one thing I fear. Looks simple enough, but I'm afraid of messing it up. 😖
I think that's the idea behind simple tbh. Simple is perfect and easy but it's hard to truly master the subtle things
I was the same, but I make pizza all the time now and it's fine. It's the simplest thing ever and it gets better every time you do it.
Video troppo veloce...inoltre capisco lo spot per 5 stagioni pizza, ma tali materiali non sono reperibili ovunque. Quindi sarebbe opportuno anche indicare la percentuale proteica della farina.
Love the Joshua Fanboys crying in the comments😂
Thanks for your support! 🙌🇮🇹 We focus on sharing authentic Italian recipes. Let's keep the positivity and delicious food flowing!
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The world is ready for your fastidious attention to the art of pizza dough.
Thank you! 🍕😄 I'll keep kneading and rolling out that perfect pizza dough for all to enjoy! 🇮🇹👨🍳 Stay tuned! 📺👍
I am sorry but this video, while informative about what not to do and basic information about how it’s done, didn’t do anything to teach me how to do it.
I hear there is a secret to the flour - can you share any tips? Pie looks wonderful!
Pity you're are not a Chef.I understand you are supposed to be a commedian. Robin, Little Italy Bedford.
To much cheese
سلام ایرانی نیستی ؟
نه نیست، کلا ایتالیایی ها شبیه ایرانی ها هستند
without cheese, pizza actually perfect for vegan xD
It contains yeast😂
@@umapandere2491 yeast is everywere, just like other microorganism
You gotta cook the cheese bruh.
I am tired of all these fake youtubers lying lmao. Although it really doesn’t matter.. this same chef was ANGRY when joshua added extra virgin olive on top of the pizza after it was baked and this guy was like “oH nO we NeVEr add olive oil after its baked, only before since it cookes fast”.
I just thought it was funny.. I haven’t really seen an honest youtuber to this day. They all liers for money guys 😂😭
La muzzarella va fria?