Practicing The Neapolitan Slap

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  • Опубліковано 10 гру 2024
  • I’ve long wanted to learn to do the Neapolitan Slap but not really had the opportunity to spend time time and have a proper go. I had some out or date flour and yeast so I made 12 dough balls just so I could try and start to learn the technique. I did in the end use 3 dough balls to make something, stay tuned to find out what.
    The Pizza Ramblings Facebook group. www.facebook.c...
    This is where I get my supplies from : www.adimaria.c...
    Silicone lids : www.amazon.co....
    Dough ball tubs : www.amazon.co....
    Precision scales for weighing yeast : www.amazon.co.... ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
    Plastic scraper : www.amazon.co....
    Steel scraper : www.amazon.co....
    My oven is a pizza party bollore : www.pizzaparty...
    Dough trays
    Lid www.solentplas...
    Tray www.solentplas...

КОМЕНТАРІ • 24

  • @comradeyars
    @comradeyars Рік тому +2

    A ~year later, but I've been making 'Italian style' pizza in my Ooni and over pizza ovens for years, with success, but it never feels right when I roll the dough out. I too am trying to force myself to become consistent with the Neapolitan slap. As someone who shares the struggle, I enjoyed the video!

    • @PizzaRamblings
      @PizzaRamblings  Рік тому

      Thanks for the nice feedback. All I can say is practice. I've been doing it for years now, I know that I'll never be a master when I only make 8 pizzas a week but I've got to a level where the results are good enough. Getting a nice round pizza isn't easy. Just got to keep working at it and make small adjustments. Good luck and all the best.

  • @user-wh7cg2dm8d
    @user-wh7cg2dm8d 3 роки тому

    This channel is a goldmine

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      I'm no professional, just sharing my learnings as I go. Thanks for the comment👍

    • @user-wh7cg2dm8d
      @user-wh7cg2dm8d 3 роки тому +1

      Unlike many UA-camrs that make videos of making “Neapolitan Pizza” you actually show viewers what would the outcome be from the recipe you’re using flour type .. hydration.. leavening and all the factors that are going to contribute in the outcome.. I sincerely appreciate your content!

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      Thanks very much for your kind comment. Hopefully have something new out over Christmas 👍

    • @user-wh7cg2dm8d
      @user-wh7cg2dm8d 3 роки тому

      @@PizzaRamblings hope so!

  • @mattfeakes8711
    @mattfeakes8711 7 місяців тому +1

    Cheers fella, great video

  • @AdrianScarlatAS
    @AdrianScarlatAS 3 роки тому +1

    Great video, Stephen. Practice makes perfect and using the dough for baguettes is a brilliant idea.
    The downside of this technique is the semolina is spread all over the kitchen. :)

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Thanks Adrian, haha yes I had to hoover the worktop lol

    • @tlechem9
      @tlechem9 3 роки тому +1

      When I worked at a pizza shop, we had the person stretching sequestered to a corner. Always looked like a flour bomb had gone off over there by the end of the day.

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      @@tlechem9 haha it’s easy done, I’m a mess when I’ve finished lol

  • @craggleroks
    @craggleroks Місяць тому +1

    This is the stage I'm currently at.

    • @PizzaRamblings
      @PizzaRamblings  29 днів тому

      I'm doing ok with it, managed to make fairy round pizza now. I'm not super fast with the slap but I don't have problems and rarely do I get a hole in the base. Keep practicing 👍

  • @alvarner1
    @alvarner1 3 роки тому +3

    Looks to me like you've got the technique. I'll have to try practicing with a towel. BTW, you can tell when the bread is done by checking it with your Thermapen. I usually insert it from the bottom so no holes show. (Insert joke here). Anyway, the bread should be between 200 and 205º F when it's done.

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Thanks for the comment, ha didn't think of using the thermapen, what a good idea thanks for sharing that 👍👍👍

  • @aaliyahjenkins7850
    @aaliyahjenkins7850 6 місяців тому +1

    How Come you don't have Gloves to roll out the doe?

  • @superjody
    @superjody 2 роки тому +1

    Something I've got to practice more.
    I seem to stretch and throw it onto the pal of my hand rather than the back of it.....
    My way doesn't work 🤣

    • @PizzaRamblings
      @PizzaRamblings  2 роки тому

      Haha it's not easy, I keep trying every session. I feel like I'm getting better.

  • @rbiv5
    @rbiv5 3 роки тому +1

    I have used flour out of date...6 months...never had an issue. i am curious if anyone here had issues and noticed taste differences.

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      To be fair, ive never had an issue with flour that been 6 months out of date. But I haven't used much of it, I usually bin it or do some training 👍