How to Make the Best Neapolitan Pizza Dough with Caputo 00 blue flour
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- Опубліковано 28 вер 2024
- World Champion Pizza Maker Michele D'Amelio demonstrates how to make amazing Neopolitano pizza using Caputo 00 Blue Napolitano Flour
Our signature product, demanded by maestri pizzaioli the world over and recognized by the leading Neapolitan pizza certification associations. "00" Pizzeria is ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens. It produces a very soft and flavorful crust with optimal hydration. The high-quality protein and gluten result in a consistent long-rise dough.
Caputo "00" Pizzeria is:
Additive free and all-natural
Milled slowly for optimal water absorption and superior yield
A proprietary blend of the best wheat available on the global market
Milled specifically for use at temperatures above 700°F
pizza 25kg full cut version - Навчання та стиль
Incredible video. I'm almost heartbroken it's only got 1500 +- views!
It''s all good we grow it check out the new Podcast We're doing
I found this by accident. I wasn't even looking for pizza dough recipes. However, I am always searching for a dough for my stuffed pizza (spinach) pie. I had just perfected one, but lost the card when I first moved out of my parents house (17) and haven't been able to replicate it (52 now!). I will try Your recipe and then incorporate a couple of my things/tricks... will let ya know how pleased I am.
Thank You! Very generous of You, i miei goombah! Wonderful video.
For this video, double fermentation. 25kg flour 15l water 15g yeast and 750g salt. That equals 160-165 dough balls at 250g each rising at room temperature (20deg c) for 24 hours. For people at home to make 2 pizzas using this recipe that’s 300g flour, 185g or ml of water, 0.29g of fresh yeast and 9g of salt to rise on bench over 24 hours at room temperature. If you have dry yeast half or third that number as it’s concentrated.
I have my own starter, based on recipe for two pizzas , how much starter should I use by weight? I await your comment. thanks!
Terry Danelon for Neapolitan Pizza I use Poolish starter at 50/50 flour/water 18 hour rest. 10% of overall flour I use for poolish
You need more dry than you do fresh
i realize Im quite randomly asking but do anyone know a good place to stream newly released movies online?
@Lyle Maximiliano try Flixzone. You can find it on google :)
Mesmerising to watch! Thank you!
60% water and 3% salt. Thanks for the recipe. Will be trying this on my home pizza oven 👍
Thanks for sharing your knowledge, i will try to make Neapolitan dough. -Philippines
Great video bro I really liked
What are you considering as "room temperature"?
So the pizza that he used to make the pizza at the end was from the bench fermentation. 1 hour room. Then made the balls then 8 hours room then over night in cooler?
What about to put flour first and add water slowly?is this right?and how to avoid pellets?
Man I'd love to have a mixer like that in my kitchen. Hehe. Great video!
You can always rent one at a commercial kitchen in your town, they also rent space in their fridge.
They have smaller ones for home use around 500-600 dollars. I will never come even close to using that much flour for home use. It would be silly to use that big mixer for even 1,000 grams of flour. It probably won't even mix that small amount anyway.
hi chef if we do not have fresh yeast how much dry yeast we put?.thanks
Normalle dry yeast is half the amount of fresh yeast. But I guess there are different types of dry yeast which could result in a different ratio. There is enough information on that on the internet.
Just an FYI for people tempted to make high hydration dough... do NOT use Caputo Pizzeria 00 for high hydration like 68% or more. The W for this flour is too low and it will be very difficult to stretch and form at high hydration as the gluten strength is too low. I've made quite a few high hydration dough with this precise flour. So, don't.
If you fold correctly it is manageable, still not worth it as the difference between 60/65 and 70% hydrations end product is not that noticeable
@@PizzaAesthetics "Manageable" doesn't quite capture how difficult it is. Yeah, you can manage it but it is difficult.
@@magno5157 I just made 70% hydration and with those extra steps of refrigerating and rolling the next day really helps with building the gluten. Longer process as you need to fold it before CF. When done correctly stretching is not that difficult unless you’ve left the dough out for too long, but the end product is good
@@PizzaAesthetics Or just buy W300/320 flour like Caputo Saccorosso. Save you time and effort. No need for extra steps.
👍👏👏👏👏👏 great explanations , beautiful pizza 👍
Hello would you be so kind and give me the amount of ingredients for 1kg of flour. This is excelent explanation and I love the step by step.
Do some maths yourself
check out the Lehmann Dough Calculator
www.stadlermade.com/pizza-dough-calculator/
1 kg flour
600 g water
30 g salt
0.6 g fresh yeast/0.2 g instant dry yeast
That’s great but it would be better to see a recipe for a couple of pies! Who would use this recipe unless you’re making 100 pies!
If my calculations are right your hydration is 60%?
Amazing video, and I have watched many.
BUENA TARDE TIENE ESTE VIDEO EN ESPAÑOL GRACIAS
Pode dizer qual a quantidade para 1 quilo de farinha?
I just received my Ooni Fyra and been scouring the internet for Neapolitan recipes - this one was definitely the clearest yet. Will try both methods and report back!
Hello fellow ooni owner. I would like to say, that you are foolish. This one has no control over hydratation and without mastering the dough it will be hard for you to work with more hydrated dough and figuring out if you need to add more flour or not. Many years I did the dough without power tools, for understanding it more and having more skill. I know many ways and i also know there is more to that, than this quy explain. I also created ingedience calculator in excel, so I choose hydratation, size of dough ball, and number of doughballs, and it will calculate all ingredience I have to use. I use combinations of different flours as well so It is handy.
If you like some great pizza content this guys is great, and he has a lot of ooni stuff as well : ua-cam.com/users/maestrovitoiacopelli
@@michalviktorin6758 I've been making 67% hudration dough for over a year now and it's perfect every time :) I too made an excel with a calculator to scale up.
@@michalviktorin6758 he rarely uses ooni.
What’s the recipe?
Hi if you was starting a mobile pizza business would you use this recipe?
Lower the yeast a little as you’ll typically be working outside in warm weather and it’ll cause the yeast to really grow
Good Looking Pie ! Was expecting a LIL more Olli O
question to you guys: in some recepies people use olive oil in the mix to make it more stretchthy and add some new flavour. Why dont you use it?
Traditional Neapolitan dough never uses olive oil ...there are other dough recipes that will use oil
@@petegee2400 there is another one: people in the video say nothing about temperature, cause I bought 1 kg of exactly the same flour, do my small portions and the dough is never the same from the first time to the last one
You are a real pizza maker
What temperature is the water?
He said cold tap water
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I took a shot at a conversion that might make sense to a home user. I believe the math is right except for a change to the yeast amount. I believe he meant to say 150 grams. Let me know if you think this is close???
25 kilo 00 flour = 55 lbs.or 25,000 grams
15 liters of cold water = 3.96 gallons of water or 14,969 grams (60% water) obviously close enough to 4 gallons
15 grams fresh yeast (.06%) I believe this was wrong and he meant 150 grams of fresh yeast. If so then this would be (.6%)
750 grams of salt. (3%)
First put water in - then add fresh yeast and dissolve very well in the water. Then add about 1/2 the flour and start mixing for about 15 minutes on slow. Then slowly add salt. Be sure to only add salt once the dough is dry - if any flour is wet either continue mixing or add more flour. Then add the balance of flour. Then go another 15 minutes at slow.
Then take the dough out and put it in a bowl and let it rise for 1 hour or so. Then cut and ball up apps 250 grams each and cover balls and let stay for another 8 hours. Then it’s ready to use. Or refrigerate or freeze for another time.
So here’s a conversion to something more workable:
500 grams of flour
300 grams of water
3 grams of fresh yeast - interesting that if you use a conversion of instant dry yeast this would convert to about 1 gram of dry yeast???
15 grams of salt
Thoughts - comments??
No it is 15 gms. Just that!
Hi John I can tell you that I have used similar recipe numerous times with the exception of different salt amount which is 18grams and indeed was very successful every time
Diet Coke Thanks
First, you’re a legend for going to that amount of effort. 😄
Just a couple of things to add, I usually do 600g of flour, and 400g of water. This makes about 4 decent sized pizzas. You actually need more dry yeast as it’s not as effective as fresh, 7g, or one packet.
I also recommend if cooking in an oven, to add a couple of tablespoons of olive oil and a pinch of sugar. No it’s not traditional, but it helps to get similar results with a home oven 👍
@@theshivagiri I think it’s probably 50g
What temp is room temperature??
20-25 C is optimal, but need to judge humidity, less is better, or dough can collapse if too humid...i use same portions, it's 60% hydration.
@@mariomontagliani no 15°c
Amazing video, can I please have the exact recipe. Did you put the whole bag of flour?
Yes, 25kg. John Masiello has left a brilliant comment on here, that should answer any measurement questions
Fifty grams of yeast, not "fifteen" :)
fifteen when using dried is about right.
@@jordypolfliet6911 Yes, but he added fresh yeast. The amount in his hand looked like 50 grams
is there any chance to get a similar pizza with a perfect dough if your oven can only go up to 250 C?
No.
Yes, and the same chef teaches it here: ua-cam.com/video/QiveNZA_JMk/v-deo.html
You need a steel plate 1cm thick, heat it up 1hour, then bake the pizza about 13-15 cm from the top with the grill function on.
I don't understand what you are mumbling about the dough temperature when you take it out 1h before use it... is it that you want a warm dough, or you want a cold dough?
Colder is easier to work with, but the pros usually use room temp. Start with a fridged one, as you get more confident, try bringing it up to room temp.