Making Authentic Pizza At Home (2 Ways)
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- Опубліковано 31 сер 2021
- Thank you to Ooni Pizza Ovens for sponsoring this episode. The world’s no. 1 pizza oven company, known for bringing portable pizza ovens to backyards all over the world. Thanks to new design features, make 16-inch pizzas while enjoying better temperature control, more fuel-efficient air flow, increased oven insulation, and better visibility. To check out Ooni for yourself, click here: bit.ly/3t2VDHD
Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.
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Full Recipe: www.joshuaweissman.com/post/h... - Навчання та стиль
Official petition for him to open a pizzeria called ‘papa josh’
Would be the best name ever for a pizza place
The literal papa’s pizzeria 😂
I do reaction videos & storytimes while smoking weed on my UA-cam channel😎
@@hummusboi FAXX
@@SevenHunnid ew junkie, get away from my kids
if you ever feel useless, just remember that josh has a microwave in his apartment
he literally used it in this video though
He used it to heat water......
😂😂😂😂😂😂
@@knethen Not just this one, but also to heat up hot pockets in his previous video.
Chef Mike
Two more tips from an italian pizza chef: 1) basil is to be put under the mozzarella in order not to burn it (and you can add some fresh more at the end if you like it)
2) wait that time to warm up the owen, and wait another 40 minutes minimum to be sure to cook the bottom part, you will see the difference. 😘😘
My best results usually come when i heat the oven to 425f and then put the frozen pizza in.
I always thought fresh basil was to be added after cooking, was really surprised to see that it didn't go black 😂
you sound like you've never cooked in a wood-fired oven before....
Thank you!! I have basil for pizza and this is really helpful
@brayden chafee and you sound like you've never been to italy or had real italian pizza...
I’m Italian and I love food and cooking, and with all that said those are the most traditional Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!
He was a professional Chef at the best restaurant in a city of 1 million (AUSTIN, TX). He'd sure as hell better be that good.
His diversity of cuisine is staggering though, even for a pro.
of course you are
@@living4adrenalineis it really that hard to believe he is italian?
can we add pineapple on the pizza
lol
I’m the Italian checking on what you’re doing. Be careful Josh. Be careful.
How did he do this time?
@@nemi-ru5318 bad 😤😤😤😤😤
@@nemi-ru5318 I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!
è stato molto bravo
@@Edgerunner90 yup. Type 00 flour. Plenty of time for the dough. Correct tomatoes. Correct mozzarella. Fresh basil. Good oven. Well done.
A nicely charred pizza crust really hits me in the feels every time
Biotich that b-roles hits me in the feels
hehe 911 likes emergency number
There's people who complain that their pizza is "burned" when they get that and cut it off and leave it. I'm understanding of peoples differences in taste, but I find that pathetic.
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"Arab uprising will spark global unrest - Italy will trigger fall out"
"The time for the schism in the Church is almost here and you must get prepared now"
The Book of Truth
@@michagabo8819 *w h a t?*
me: sees Josh using propane for his Ooni
my brain: "boy i'll tell you hwat, nothing beats a clean burning fuel like propane"
That crust man! Great job Josh. I've been eyeing those Ooni pizza ovens myself.
Major flop
I've had a pellet Ooni for a couple years. Put a hundred pizzas through it so far and absolutely LOVE it. A friend has the gas version which I'll have to borrow soon to compare.
Went with a baking steel. Cheaper and I can do it indoors but takes a bit longer
Have a 12, it works excellent. Upgrading to a 16 now
Steel for home oven. Pizza Party Emozione with biscotto stone is phenomenal for an outdoor oven.
My dad bought an ooni a few months ago, we’ve made New York style pizza every Monday for so long.
ooni meeni mini mo
I bought a Ooni Koda and it’s been one of the best decisions I’ve made, love the classic Neapolitan
Given their cost, even the cheapest one at $300 would need 15 usages to break even, assuming you're making the equivalent of a $20 pizza.
If you go Papa Murphy's where you can get a gigantor pizza for just $14 on Tuesdays, it's 22 usages before break even.
So yeah, you're looking at 4 to 5.5 months of weekly pizza. (which honestly isn't that bad for an ROI)
@@sabata2 we are Americans living in England and this is the closest my dad can get to his childhood pizza.
@@sabata2 and now? Whats the point of your comment? Seems a bit rude.
I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!
Wow very good
Neat
Non è perfetta, ma dai ci ha provato
@@TheLaxer0 what do you mean by she's not perfect but come on she tried?
@@shahaffiq5860 the first one was kind of ehhh. Too little sauce in my opinion, also salt and pepper?!?! That drizzle of oil was an ocean but okay. The second one… man the look just wasn’t it. Too thick to be pizza romana al taglio. In Rome we make pizza extremely thin. It must be not too crunchy nor too chewy. That’s just the way it is. After eating at so many pizzerias in Rome I must say that you just know when a pizza isn’t good. But you can’t really complain when you buy the 4am pizza. 4am pizza is just pure heaven. It tastes better because you’re either tired or 🍃🍃
My son and I made the Roman Style Pizza together yesterday. Simply amazing! No more store bought Pizza’s for us. It’s been a long time since I have had a pizza that wasn’t underwhelming.
Both of these look absolutely amazing, especially that Neapolitan.
I've tried numerous recipies using several different types of flour. I can't stress it enough the difference type 0 flour made for me. It made the dough miles better, and significantly more workable. Looking forward to trying your recipe
Higher protein content in tipo 00 flour, equals higher gluten content which in turn makes the dough stronger. This allowed you to stretch a dough thinner without breaking it and also, in turn, makes it more elastic, hence easier to work with.
@@alessio7528 yea definitely what I found. I originally used babish's recipe with my ooni. His used bread flour. while the dough tasted great, my inexperience made the dough incredibly hard to shape consistently. Felt both too weak to stretch thin, and would also spring back in on itself super hard, so the pizzas were smaller and more puffy.
@@Zronium It was probably not the flour tbh. Sounds like it was under mixed, and under-fermented. Were you using a scale? Your hydration could have been off as well which would make it hard to shape.
@@JarvisCottage that batch, I used a scale, 4 day rise in the fridge, 2 hour rise after dividing dough
@@Zronium perhaps on the over-fermented side then LOL
This guy is probably one of the most energetic and optimistic people i ve ever seen, keep it up brother
Right? I wish I had just a fraction of the energy it requires to maintain such a positive attitude and self love
He reminds me of Ryan Renolds
You mean keep it up papa😆
Optimistic, but doesn't have a clue about making and baking pizzas.
What I like to do to cook Pizzas at home without a pizza oven is to first put the stretched out pizza dough with the pizza sauce already on it onto a cold cast iron skillet, heat it on high until the bottom browns and it gets crispy (If you don't add the tomato sauce to the dough before cooking it the base will bubble up and you'll end up with a bad pizza). Once the dough is crispy enough take it off the heat and set it under a broiler for about a minute. after a minute take the cast iron out of the oven and add the rest of your toppings and then finish off the pizza for about another 2 minutes or until the crust has some burnt spots but isn't completely burnt. If you only have a simple electric oven to work with I think this is the best way to get your pizza to be as close to Neapolitan style as possible
Thank you!!! I've been trying to think of a way, I don't have the money for that kind of oven but I've been trying to get into making breads and my fav being pizza! Now I have hope for it!🍻
I love the fact he is putting so much effort in every single of his videos. Thumped up 👍🏻
If someone collected every criteria for a Papa Kiss™ and put them in a book, I'd buy that in an instant
I’m the worst cook possible but I’m like:
Ah yes he is good.
Eh Gojo?
Pro-tip for neapolitan dough:
If you want to get more flavor in your dough, or if you aren't able to use all of it at once, you can store it in the fridge for 3-5 days. The longer it sits, the more starch is converted to sugar, and more flavor is added. You want to do this during the first stage of proofing, called the bulk ferment, when it's all in one big ball.
There's 3 things to worry about: spoilage, humidity, and overproofing. Spoilage is easy, just don't go past 5-7 days in general. You can tell visually because the dough will turn grayish, block spots may appear (oxidation, not mold), and yeasty ferment juice will collect on the sides. Smell-wise, it can smell a little funky, but not really bad. Up to a week I can guarantee it's still safe to eat, but if it looks or smells a little off it might not taste as good. I've let it go longer than a week with no problem, but the dough stayed white and pretty fresh the whole time.
Hand-in-hand is keeping it airtight. The more air gets in, the faster it dries out and oxidizes, and the more bacteria gets in to spoil the party. Thanks to evaporation, the inside of the dough dries out before the outside does. Dry dough is still ok to use, the problem is whether or not you can actually work it into the shape of a pizza. It'll also cook a lot faster, meaning you'll need a lower heat to prevent burning. Keep it simple and wrap it TIGHT like Joshy said.
Finally, overproofing. If the yeast produces too much air, your dough bubble will burst and the air will go out. Small bubbles in the first day or so is no problem, but after a few days, there won't be so much food for the yeast to consume. They'll start to die out and produce less CO2. Less CO2 means less rise in the crust. If all your yeast is dead before you divide the dough into individual pizzas for the second proof, then you're gonna have a sad flatbread.
You can slow down the speed of your proofing by slowing down the yeast. Instead of the warm water Josh uses to activate it, you can use cold water to make the yeast work slower. I can't recommend exact temperatures because it depends on how long you want to proof and how much yeast you use, but as a very wide guess you can just use water as low as just above freezing temp and store it immediately in the fridge.
A few degrees Celsius in either direction is can add or subtract a day to your proof, again, based on yeast quantity. You're looking for the dough to double in size in both proof sessions. Temp will cause proof times to vary greatly. If you've only gotten to the end of the first proof and you want pizza today, you can ball it and keep them warm and they'll be ready in a matter of hours, or keep it in the fridge and they'll be ready in a day or two.
Papa Jahn Keess 🤌
honestly ty for the tip bro this would help ppl alot
👨🍳
Hello. You seem to know a lot about this process. Would you be able to help me out? Let's say we use flour X with W rating of 280. The manufacturer says that his flour rises within 6-8h. I've seen people proofing pizza dough for up to 72h (e.g. 6h room temp. bulk, 2h room temp. balls, 60h fridge balls, 4h room temp. balls). Given this information, how do you calculate the times of room temp. and cold fermentations? How do you compare that to the information given by the flour manufacturer? Thanks in advance!
Thank you👌🏼
The Neapolitan is always my jam! Both look AMAZING!!
“Papa no kiss if you don’t keep EXACT numbers”
*2 seconds later
“So add 3-4 grams of yeast”
literally just made challah using josh's recipe (6 strand braid, not 4) and it came out absolutely fantastic
thanks for your videos as always josh!
Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!
I miss episodes where Josh would whip out the good ole' Fermentation Station
Hi, if you like cooking, feel free to check out my recipes ;-)
This has to be one of the best sponsors you have ever had Josh I will buy this as i have really wanted an Ooni for a long time!
Thanks for posting this! Looking forward to making some pizza. The production of you videos are excellent. Humor/cooking...yes please!
I made the Neapolitan pizza, and even though i overproofed the dough and didn’t have a pizza oven, it turned out great! The flavors are definitely there and the dough’s good, would absolutely recommend.
The Roman style base recipe is exactly what I used to use when I was a chef, was great for filling out party catering platters
We were in Naples for one day and we visited the street of that famous "best pizza in the whole fricking world" place. Yeah, we visited the STREET. Because it was impossible to get any nearer, there were so many people standing in line. But having never really expected to get a seat at that place, we just sat down at some Da Peppino nearby where the pizza cost like 3 or 4 bucks, and still every. single. bite. was just heaven.
A slice cost three or four bucks? Or a whole pie? I'm assuming a slice...?
@@N0T0R1OUS Margherita or Marinara costs in Italy 4-8 euros, so it's 4 bucks per pizza. Probably closer to 5 bucks, because euro is a bit more valuable than USD.
@@N0T0R1OUS euros. And per pizza although the pizza will not be of a grotesque size. At the end of the day it’s an art for them and it’s just dough cheese and sauce put together properly.
@@N0T0R1OUS In Southern Italy the average cost of a whole Margherita pizza is 4 euros, while Marinara's average cost is 3,50 euros
@@N0T0R1OUS per pizza. Typically, a pizza is for a person, not a table. But the pizzas are also much smaller, and thinner. That being said, I live in Naples, Italy, and everyone uses their Grandma’s grandma’s recipe and they all vary slightly. When in doubt: keep it simple so the ingredients shine.
Joshua, thanks so much for this great pizza recipe. I've been doing pizza at home since just before the pandemic. I've tried a handful of recipes, with my go-to ones being Alton Brown's and one of Vito Iacopelli's (the biga one).
I was happy to see yours because your recipes always look great and tasty. I did a batch of the dough on Wednesday and let it proof for three days in the fridge. I just baked my pizza tonight. I use a baking steel. This pizza was awesome, and it yielded pizzeria quality results!
This is going to be now my go-to recipe. This recipe produces a lot of dough; I have enough to make 5 pizzas! Thanks!
Hi! At what temp and how much time did you use? I would love to try the neapolitan pizza in my home oven!
@@Ana-di7pb Hi. I use a 1-inch baking steel in an electric oven. I heat up the steel, which is located three positions from the top, on high broil for about two hours.
After the steel is hot, I put in the dough with just sauce for about 5 minutes. After that, I put on the toppings and let it cook for about another 3 to 5 minutes; the total time is about 8 to 10 minutes, depending on the size of the pizza and amount of toppings.
I hope this helps. Good luck!
p.s. The regular maximum temp of my oven is 550 degrees. I believe it gets hotter significantly when on high broil.
@@KH-mf1sq thank you so much!! I don’t have a steel but I do have a pizza stone, hopefully it will come out great as well :)
@@Ana-di7pb You're welcome. I have also a stone, which I used prior to buying a steel. With stone, I used to heat the oven at its highest normal temperature, which is 550 degrees. I heated the stone for about 2 hours. The stone produces also good results.
@@KH-mf1sq thank you so much!!
All your recipes are really nice and thanks for explaining them so well alongwith creative entertainment.
Josh really made pizza with a freaking rolex on huh
He lives for the flex man. And what is more of a flex than eating a metal watch in your pizza
He is like roger federer on that point
for pizza use italian Panerai watches (where some models use rolex movements, lol. or modified eta movements :( (but still, use panerai))
How else will he know when it’s time to slap and fold the old dough ball?
Yeah! I got catched up by that beautiful green glass or reflections it has!
As Neapolitan I have mix feelings about how you do some of the things, like how to shape the pizza and usage of the mozzarella. Mozzarella as you rightly says is to moist , that is why in Napoli we use fior di latte or Provola, that are more dry (cheaper) than mozzarella. I would have added a sprinkle of pecorino to give the saltiness needed and a kick in the flavour. Thank you for doing the videos and savings a lot of my dinner dates :p
Pecorino is awesome cheese! I like pecorino locatelli. So perfect.
Indeed, josh said he was following the rules. But the classic margherita does not get mozzarella di bufala, it gets fior di latte. Only the margherita extra gets the buffalo mozz.
And the classic sauce is just tomatoes and salt, no sugar, oil or garlic.
That said, his dough looks beautiful, a pleasure to work with.
I have some picky eaters in my home but like to make things homemade when I can, that means making pizza dough as well. I've tried several other recipes, all of which failed me and the family was not a fan, but even with the wrong flour this was the one right here. Thank you so much because I've used several of your videos to guide me in making some amazing homemade meals for the family and everytime its been a hit but this one right here was game changing. It's been such a struggle trying to make pizza dough at home and have it not be garbage. Absolutely a great recipe even the kids will enjoy. (I did this in an oven at 450°F for about 10 minutes and it came out great for those that need an oven option) literally you are a life saver.
"This is yummy put it in you" made me laugh so fucking hard, almost spit out my coffee.
The only “but better” I don’t think josh (or anyone) is capable of is Cinnamon Toast Crunch
The man's crazy enough, he will find a way
Yeah I don’t think he’s touching that one. You can try an invitation but you can never get the real deal
I saw a video about cinnamon crossaint cereal. They make each of the small crossaints by hand and glaze them in cinnamon glaze. I guess that's the only way to improve on God's cereal
I believe he did not pull it off with Krispy Kreme donuts as well
I think he failed doritos
All regulars here seeing pizza headline: Oh, Josh is finally going to use that pizza stone, that is being unused lying in his oven in literally every video when he use oven..
Josh: muhehehehe NO NO NO!! :D
from what i've leanred over the years, he keeps it in there because as the oven heats up, the stone absorbs (then redistributes) that heat and, since he puts it on the bottom, makes the bottom of his dishes crispier from the extra heat! :)
I made my first pizza following this video and it was perfect, thank you so much!! Grettings from Argentina!
you dont need to make a rig to get your oven that hot, you just need to disable the safety mechanisms, and move the control components away from the heat source. everything needed to get that hot is already there.....but yeah the fire department WILL get called if you use it for too long, likely by you, as your kitchen combusts.
Yeah, if the oven has a Cleaning Cycle, then the temperature for cooking pizza is not an issue. The issue is whether or not you have to damage your oven/void your warranty to do it.
Yeah, but you are getting a proper pizza. This is an even trade.
😂
An Ooni is more affordable than a new kitchen or a trip to the ER.
@@jvallas Where I live you don't pay for ER, but would go for the Ooni still
Josh: You can make a neapolitan pizza at home!
Also josh: just buy this oven for 400 bucks
Correction... 800$
u can do it in a normal oven with a very very hot pizza stone or steel
Yeah this clickbait really disappointed me.
@@dorymouwad8059 Exactly. Preheat oven as hot as possible, let pizza stone chill--er... burn--in there for 45 mins. Then cook. Simple. And you save yourself $1,000.
@@dorymouwad8059
You can't. This sort of oven bloom can only be achieved with an oven that goes over 400c.
Thank you so much for helping me learn
Been following you for years, you have climbed to elite level and you make good money. You upgrade your appartment, all your tools are elite but yet you are stubborn enough to keep that IKEA kitchen island that cannot handle the brute power of you pounding pizza dough, napolian style! Love you man!!
YES JOSH we have ordered your (much anticipated) cookbook! Seriously, Papa, every single recipe that I have cooked from you has been a HUGE hit. Right now it is Meatball Sub Madness. Adored. Gaining adulation. I thank you, Papa!
I love using San Marzano tomato’s blended with a couple teaspoons of salt and not cooked. The fresh tomato flavor is amazing on pizza.
agreed, i was a little surprised to see him add garlic to be honest
Yeah fresh tomatoes is better, even with tiny chunks of tomato flesh hmmm, but I always tought pizza sauce needed oregano
And yeah, garlic was a surprise
that looks amazing!!! I love making Pizza so relaxing making dough. great work!!
Pizza always gets to me 😍😍😍😍 That crust looked amazing!
My family has been making neopolitan pizza for some time now, and although our dough recipes are almost identical your crust is nicer. We have not achieved as much of an open crumb, so your video was a big help in answering my 'open crumb' dilemma. Thanks!!!
and what is the answer?
It might sound crazy to a proper chef but I made pizza with a jazzed up beer bread batter recipe. I didn't have any yeast plus was shirt on time so I made beer bread batter and tossed in garlic powder, oregano, and dried parsley. It was a huge hit and the host's favorite at a pizza making party.
I love you, thanks for the recipe Josh😊
Wonderful 😍 thank you it looks fantastic 🙏🏻
Joshy, you posted this the week I’m picking my homegrown San Marzanos! 😭👏 Thank you! 👑
"Oh I'm in houston". I feel you Josh. It really is so hard to find good neapolitan pizza in Houston. The only good one I could find is at a tiny shop in River Oaks.
I just got my Ooni Koda 16 in a couple weeks ago, so this is perfect timing.
love it. thanks. will try out the roman pizza soon!
Josh, these pizza recipes and your attempts are making me want to scream. Because I am not eating them. Great job yo.
The first one looks absolutely amazing and now I really want homemade pizza 🍕
16:16 I live for Josh singing its the bes I luv it
That was so GAWT DAYUM FUN! Thanks for keeping it real, Josh
Me: "So how much plastic wrap do you want?"
Joshua Weissman: "Yes..."
As an Italian, I commend you and totally approve your recipes and methodology.
finally a pizza which is not just all about tomato cheese and bread, love the roman one... i appreciate good and different toppings
I love you man. I was watching you make the dough and I was like he better not make his dough like the day he made the hut pizza. Mad respect on keeping it legit.
I’ve made many a pizza from scratch over the years, NY style dough, al taglio, and Neopolitan. I’ve used the grill, my home oven, and Ooni (I have the Karu 12). I had high expectations, and yet making Neopolitan style pizzas in my Ooni oven is every bit as good as I hoped it would be. If you take the time and use good ingredients it’s possible to make phenomenally good pizza with those ovens. It’s just a whole other ball game compared to making pizza in a home oven. Josh, I love your channel. As always entertaining and informative.
Another great recipe! It looks delicious and i'm so motivated that i'm gonna microwave my pizza right now.
😂
I got an Ooni about a year ago. Love it. The only way to cook a pizza.
Love your kitchen and your crazy videos of course! Like everyone needs a Ooni cause everyone loves pizza.
We just did the second option. First time working with yeast and any kind of dough. But it turned out not the best pizza i've ever had BUT better the most of the ones i had.
So thanks Papa! Love your videos
My grandpa used to make pizza every Christmas but never told us how- now I realize he was making ROMAN pizza! Thank you so much for this video now I can continue his legacy!
Classic Every time
He’s not kidding about those pizza ovens, that one and ones that are very similar to that are so awesome. My brother has one and it’s the best
He is talking about alex when talking about the rigged oven😂💀
I thought the same thing. LOL.
Yup, that was my first thought as well :D Not everyone can be an engineer/genius cook, I suppose
what Alex video is he referring to?
@@greenblack6552 ua-cam.com/video/FJjr9lmUhZE/v-deo.html
An image of Alex going "Salut" popped into my head the moment a rigged oven was brought up
Thanks Joshua, this is my go to method for Neapolitan dough now. Thanks man, it works great and has such a nice taste and chew to the crust.
Got the book, love it so far! Got some good stuff in there Sir
That looks amazed, I wish I can try it.
the pizza looks great. Can't forget the pizza I had in Italy. It was so heavenly. Can't eat any other pizza since.
Ny pizza is better
Thank you for giving the 2nd choice for those of us who can't afford or living situation doesn't allow for a OONI oven.
Honestly, I've made very good Neapolitan pizzas using his sourdough pizza recipe and a pizza steel found on Amazon for less than $100.
@@sd.2528 Me too! You don't need to mess the with the sourdough either. The long cold proof is the key to a flavorful, supple crust. Just use the same recipe he's got here. (Kenji Lopez Alt has some good pizza videos too...) You get the oven spring and a little charring but it takes longer. More like five minutes at 550. I live in Minnesota and spending that kind of money on a device I can't use year round doesn't make sense.
Dude thank you so much for all your visible your videos I’m so thankful for your videos because I know how to cook now like thank you so much
Wonderful chef, and love the Milgauss😉
Make Authentic Pizza At Home
Uses a special pizza oven in the backyard
Me in my apartment :|
my thoughts exactly :D
We are waiting for the Slav pizza on your channel!!!
@@johnmorrison3066 It is on the list, comrade! SooN!
That's why there's the other option on a regular oven...
I'm from naples, a pizza hoven stone is fine don't worry
The cook time is 5/6 minutes
Tip:
If you have a large pot, make your dough in it and lightly coat with olive oil then place the lid on the pot (glas lid is handy if you have one).
That way you save on all that plastic wrap :)
Great vid! Thank you. 🙏
Wow joshua… as italian that is lite rally in love to making pizza… that pizza looks AMAZING! Italian must kiss Papa!
I'm not even Italian, but the rules for the neapolitan pizza clearly say fermentation at 23°C (73°F) :D I would watch out for the Neapolitans coming for you!
Cold long proof=more flavor
He has done more wrong than just the fermentation
To much fermentation makes you fart.
@@user-hx4ih2pb9c wrong? What makes something wrong?
My friend, italians can take their rules and shove it. They say that you shouldn't make chicken alfredo because chicken and pasta is wrong but it tastes good.
Awesome video! 🍷🍕
I love the added humor.🙂😀☺👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
I have the ooni pizza oven and I can say as well, it is a great tool and the best pizza oven I have used
This guy is amazing and now with pizzas
@Never Gonna Give You Up 😜👇 ratio
You should try making your own breakfast cereal sometime! 😋
That’s actually a great idea
Yesss!!
oooh yes id like to see that!!
With sourdough
So I have to keep it 💯 every time I get a wild hair to make something I haven't before I turn to Josh and I honestly can't thank him enough the fools I call friends think I can actually cook lol!!! I'm a fan and a follower and appreciate you taking the time to not only put out educational videos on how to elevate your cooking but your sense of humor and humble ability to make things look so easy!! I truly appreciate you my boy!!
From one uncle josh to another, i really love your channel and style of cooking
I do appreciate the dough being made by hand, it always seems cooking youtubers expect you to have a kitchenaid when giving a recipe. I will say, for a firmer handle on your neo, indent the inside edge with your fingertips before punching it down.
The neopolitan is pretty much the exact opposite of how I was trained to make pizza at a national chain. No thin middle of the crust, cheese out to the edge, no bubbles, and no charring. So many different ways to make a pizza and I love them all.
That all sounds awesome
Omg…yeees sir! Love that eccentricity…exactly what l was thinking
Going to Italy 🇮🇹 I'll let them show me so I can get that experience, Man thanks for your video
instant yeast does not have to be heat activated, you can mix it right into the flour before adding water. active dry yeast needs the heated water
True, but I think its more so to make sure the yeast is alive so that way other ingredients aren't wasted.
I feel like he made of made a mistake? In the instructions of the recipe he said active dry yeast and instant in different areas. He must have been using active dry yeast right?
I love his "oh Josh you can't do this or that!" voice so much lmao
The key is time time to let the dough to grow/ ferment/mature/get air bubbles so the bottom goes crispy,crust is airy light and fluffy under the toppings has a chew but not so it flops when picked up
Just tried the Romano. Wow that’s good!!!
Hey Joshua I work at a popular pizza spot in houston. We were voted one of the best and I recommend you try fermenting your tomato sauce and then mix it 50/50 with fresh sauce. Wont regret, the flavor is insanely bold and much more potent then regular. (Bianci dinapoli tomatoes are best)
sir, ow do you ferment da tomato sauce
OOOOH Snappp!!!!
Joshua showing off his Samsung fridge like:
"Yeah I got money like that"
😳 3:57
Ehy Josh! greatings from Italy, you got the naples one in perfect style! but im from Rome and what you tried to do is the "pizza al taglio" wich is compleatly different from that one you did cause is a different dough! if you use the same dough you get more of a "focaccia" style of pizza ... btw keep up, the first one was great!