A Complete Guide To Making Neapolitan Pizza from Scratch
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- Опубліковано 27 кві 2024
- 00:00 - Intro
00:48- Sauce
05:15- Dough
09:16 - Mozzarella
13:39 - Herb oil
15:01 - Pizza
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Creator and Host - Mike G
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Thank you so much my friend for mention me in your video
Amazing video like always
The master 🙏
I’m 62 and have been cooking and baking solo since the age of 14. I’m learning so many new things from you. I wish you would have been around when I was young! You’re amazing! Thank you!
This comment it’s so wholesome
I'm reading the comments because I love pizza too much! 😆🇮🇹
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I admire all the effort you go through just to make a pizza.
Same, except its not just the pizza he makes. Except the dough to some extent, all the parts of pizza can be used in other recipes, and they are being made in bunches.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Just…?????
Dude, just got to Dominos
sometimes effort is overkill and u get a better result with a shorter and better way
@@LynnRPerry some people prioritise quality over quantity/convenience you know
Can we take a moment to appreciate the true legends that make this all process work? microbes.. bacteria and fungus and their fermentation. What is waste for them, is gold for us. it is fascinating. We can make bread wine beer and cheese, they pretty much carry the food industry by themselves. microbes are so cool.
It is called "Manitoba flour" because it is flour made from a specific type of wheat that originated in Manitoba Canada. It was shown to be superior to most flours (due to the common wheat variety) and is why it is considered a premium flour in Italy. In Manitoba we just call it "flour".
Man I was curious because I never saw it and my AP flour is 12.5% protein already ahah
@@sephiros9883 I was amazed when I took a pizza making course in Italy that they used Manitoba flour. I live in Manitoba. Great for flour, not for living.
Wheat flex but okay
I'm reading the comments because I love pizza too much! 😆🇮🇹
Ok?
Pro tip: Dehydrate the tomato skins and grind them in a food processor to make a tasty tomato powder.
Bingo! Nothing goes to waste. I'm canning two bushels today. I save and dehydrate and that powder makes an excellent paste on need for future cooking, and gives a lycopene jolt, particularly important with increasing solar exposure. I also add that powder to vegetable scraps when I am making stock to enrich color, flavor, and antioxidants. All from what many will waste.
I just canned 12 quarts of tomatoes and dried and ground up the skins instead of wasting them. I use them in anything that has a tomato base. They increase the depth of flavor.
@@paulabonin3637 Awesome!!
Hi Mike, just wanted to share that the way I learned to can was that you don’t actually want to tighten the bands too much- you want the processing part to allow the oxygen in the headspace to bubble out of the lid, meaning there shouldn’t be a tight seal- then the contents suck the lid down onto the jar as they cool, creating the seal. I usually just go a little less than finger tight- just keeping the band screwed on enough that it keeps the lid in place so the rubber part of the lid is securely touching the rim of the jar
I didn't know that making your own cheese at home isn't THAT complicated, I thought I would have to have a whole lab at home but now I might try it myself! Thanks! Pizza is looking breathtaking!
Yeah, I thought making Mozzarella required way more effort than that.
@@thickymcghee7681 The hardest part is getting the right milk honestly.
You can buy butter milk.
@@fatimawasye9409 I personally would not use butter milk to make mozzarella . If you can't find a decent milk you might as well just buy bocconcini mozzarella from the store imo.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I appreciate the tip on the 00 flour and the bread flower. I'll be trying that on my next pizza. Thanks!
Also everytime you use it call it "Double Oh Flour" and tell anyone nearby its because it has a "License to Mill"
I'm reading the comments because I love pizza too much! 😆🇮🇹
Crazy because I had a similar thought on mixing the flour- can’t wait to try it!
@@dgerson76eeadfyeffgcb
I love your enthusiasm! Enjoy watching you, thanks for sharing what you’ve learned!
Episodes about "from scratch" concept are the best! getting down to the details make your channel unique and good. thanks
You’ve put in way more than 100% effort. Amazing amount of time, love and passion into a .90 second pizza! Simply awesome 👏
Great dough.....I had been struggling with getting my pies on and off the peele. Your recipe has given me back my confidence. Thank you so much.
I need to make one of these delicious looking Pizza's. Thanks for all the work you put into this video this one is being save to a list for sure. Keep up the great work my man...
I love the taste test reactions!!! Watched your videos a while, your pizza progression has been phenomenal! 👏🏻 🎉
I'm reading the comments because I love pizza too much! 😆🇮🇹
The amount of commitment you put into everything, wow.
Wow! Great job. Love the process... Keep em coming, I'm learning so much..Thanks
From a guy who’ve made tens of thousands of them, You did a great job man. Thats a beautiful pizza, cheers
I'm reading the comments because I love pizza too much! 😆🇮🇹
Wow incredible info here. Just installed a wood fire pizza oven in our backyard so I’m pumped to dive into the world of pizza now. Also, noticed your production value has significantly increased 👏🏼👏🏼
I love the effort and i love the excitement that you have when you finally eat it in the end 😍😍
I'm reading the comments because I love pizza too much! 😆🇮🇹
grateful for your tutorials.
I totally enjoy watching all your videos....the pizza looks absolutely delicious 😋
Love this so much! Just got my Ooni Koda 16 and made several pizzas already. Mainly inspired by some of the "Next level dough" recipes from the legendary Vito! :)
That's really amazing...i really like that all ingredients are homemade...go on
Perfect timing. Going to make a dough after breakfast and I see your video. Gotta have fresh ingredients. Congrats on the mozz. Not sure I'm ready for that yet. Gonna try some recipes from Pizza Czar this morning. Throw it in the ooni tomorrow. Cheers.
Congrats, man! Looks perfectly delicious!
Great stuff. Thanks for spending so much time on each step.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I just wanted to say thanks for so many good videos. I don't use most of the ingredients you do as we have different food goals but I have picked up some new ideas and techniques from you. Some of your methods are probably going to end up on my blog since they are already invading my kitchen ;)
Your pizza making journey has been highly entertaining for me. When I want a more traditional crust I prefer super thin and almond flour. I must say I was surprised at how your home-made moz melted so well. I've never been able to get fresh moz to melt properly.
I recently bought a potato ricer after watching you make your own sev with your self-modified ricer. It gave me some ideas that I look forward to trying out.
Have a happy!
TT
I'm reading the comments because I love pizza too much! 😆🇮🇹
I like the everything from scratch! This is a great video! Love making pizza. I’m obsessed.
I just made a jar of oregano herb oil for making pizza this winter! I didn’t blend the herbs, I just hot steeped the plants in EVOO for an hour, and added some chopped roasted garlic to the finished product. Your fresh oil is on my to-do list for next year!
Amazing stuff my guy. I love your videos you have to offer us. Thank you!
🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''
Your cooks are simply the best on UA-cam. It helped to spend time with the great Vito! Great work. Why watch Netflix when I can learn to be a pro home cook.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I've taken tips from your earlier videos. To top use Calabrian pepper oil. Game changer. I also use my pellet grill to smoke and then turn up high heat to cook. No wood pizza oven required. But my pellet grill gets up to 700-800 degf unlike most.
Does the top of your pizza turn out ok?
@@tonytonytonytonytonytonytony yes but sometimes I use lower temps depending on crust I use
LOVE YOUR CHANNEL BRO
Most exciting show yet! Technically it was the best, please keep it up.
I'm reading the comments because I love pizza too much! 😆🇮🇹
Amazing. All fresh home made ingredients. Inspiring…
Instead of '00' tipo flour, I like to use extra fine Japanese bread flour. Which has the high protein percentage of bread flour but the dough still comes out extremely smooth and supple cause of the Japanese flour. Side note: I have not tried '00' flour so I'm not sure about the differences but I think Japanese flour is a nice substitute
Top quality man! Really great work 🙂
I'm reading the comments because I love pizza too much! 😆
Loved this video!!! Been following since brothers green eat and now my wife thinks I went to culinary school. I am her pro home cook. Thanks for so much mike.
Inspirational! Thank you - I want to go make one now!
Great video man. I also use bottled water and poolish. Results are outstanding. Cookin' in some old oven on steel, 4 minute and done, perfection :)
I totally love & admire your kitchen/studio. Admire isn't quite the right word; more like jealous af. The pizza looks so good you should freeze them and sell them. I'm curious if you did that and put in oven if they'd be just as good tho. Cheers!
So, much info in this video I have so many notes and things to try Thanks!
I love this! Making the cheese was amazing
yes
Thanks for all the details, especially with the dough. I can't wait to try the cold fermentation. Sweet,!
Dang, those tomatoes! 😍 Its always amazing how the skins slip off so easily. I keep hearing Ball lids haven't been reliable like they used to be, and people I know have changed over to using AllJars lids for metal lids.
We never add anything but salt in tomatoes we can, but we always grow and canned our own tomatoes.
Baal lids rust.
Love the clawhammer supply brew system for canning, that is a great idea.
I'm reading the comments because I love pizza too much! 😆🇮🇹
The plastic container is called a Cambro. Cambro is the company AND the generic term, like Band-Aid is the company name and is used as a generic term for bandage. Make sure if you buy them they have the covers. They're often sold without the covers, and you have to buy them separately, but they are available with the covers as a single purchase. They're great for marinating and brining big cuts of meat, storing soups, etc.
Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp.
this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.
Love your channel, you have introduced me to many new ideas. I would like to see you step into the world of home canning.
🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''
Mouthwatering!! Looks like the pizza we ate in Naples.
Dude, I'm a fan. Love what you are doing.
San Marzano is so far my favorite for sauce :)
Dough 16-24h cold fermentation and 3h roomtemp afterwards
I learnt this week from Massimo Nocerino also on youtube, that if you avoid flour on the peel you can really avoid any burnt spots on the bottom of the crust. Also after he strechtes the dough, he gives it a few slaps to remove the flour from the base. Also cleaning the table between stretching and topping the pizza. At 450/500 deg, it's super easy to get burnt bottom. It "should" be charred not burnt. I also had less burnt spot with semolina to stretch instead of 00. I am doing this for 10 years and I am still learning every week :)
I love the dedication! Can't wait to try this recipe :) One quick question; how do you reckon this recipe works in a domestic oven? I already use a pizza steel, and set the broiler to its highest setting. But there's no way I'm able to reach the pizza oven temperature. Do I use a tad more yeast? Or use luke warm water in the start so the yeast develops faster? Hope that you have a few tips for this! Thanks man, keep up your amazing vids..
Incredible effort and I can definently appreciate it. The best pizza I have ever made is actually fairly similar to yours. I made my own dough, picked some garden tomatoes, picked up (didn't have time atm to make it) fresh mozzarella from the farmers market, picked some garden basil, and harvested some garlic scapes. I made a garlic scape Pesto for the sauce, dotted the top with slices of fresh mozzarella, layer some Sliced cherry tomatoes across the pizza, and added a few basil leafs on top, finished off with a light drizzle of olive oil. Probably one of the best things I have ever made. If you ever grow hard neck garlic, make sure to try garlic scape Pesto, it is so delicious, with a firm but not overpowering garlic flavor and a hint of herbal grassy flavors it is really refreshing.
🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''
Looks great! Even though I'm sure many would argue why it isn't quite a Neapolitan pizza ;) I would personality have gone with a mix of 00 and 0 flour. Could be Caputo Nuvola Super. Greater W-value and a great addition to the Caputo PIzzaria. One of my absolute favorite flours for pizza. Additionally, I would have cut the air bubbles before baking the pizza. Small black spots are nice, big crusty burned bubbles are not
I got a Karu 16 in May and I am obsessed. We use it for everything from Pizza to Salmon, wings and steak.
Only a passionate person can spend the time he is spending to make this pizza. I thought I was obsessed with details but I am far from where you are. Thank you for the effort.
Just started a pizza catering business with an ooni oven! My pizza game is leveled up again with this video!
It's been a journey! Congrats for the results!
Incredible job! I got really into pizza over covid, and now it’s basically all I want to do. Your journey to create it all from scratch is my endgame as well, amazing work on nailing all the elements.
I’m curious to know more on the cook temp- seems like most avoid the 800+ temps and shoot for closer to 650. I do the same on my Koda16.
Also your video with Vito is one of the best.
The optimal temp is 842 degrees F (450 degrees C)
You hit this one out of the park. Thanks for bringing us along.
I'm reading the comments because I love pizza too much! 😆🇮🇹
By the way I love your videos and I enjoyed this video as well. Your food is just delicious. Your ideas are fantastic. I love the fact that you grow food in your own backyard. And the kind of food that you enjoy is food that I also enjoy. I’ve been watching you for years now. Which is why I feel it’s OK to give you a couple of hints about the canning. I know Christina has a restaurant and she does it this way. Many people have Waze that they have been doing for many many years passed down from family member to family member. But there is new technology today and new information and we need to stick with the latest info to keep our families as safe as possible.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I will tell you out of all the pizza videos I've watched this one is the best. Are you stone a pizzeria years and years ago and I'm now just getting back into making my own dough and stuff because the pizzerias and commercial pizza places are crap. Being on Social Security I'm saving up to buy one of those pizza ovens like you have but this video is very informative to people that wanna try making their own pizza. All your videos are great but keep up the good work God bless✌✌👏👏👏
There is a smallish stone mill flour producer in eastern Illinois that grows many types of organic wheat varieties that have changed my world. It is Janie's Mill, and their bread and pizza flours are WAY above the quality of KA or BRM in protein content and taste. Nice vid, Mike!
I watch cooking videos to learn English. This is the channel I was looking for. 😊 you make good food. good luck 👑
Liked and saved and added to favorites. Everything in the video is perfect. Absolutely love pizza and you and Vito got me to make my own. Started a very small herb garden after watching all your videos with the hope of expanding it exponentially next season. Will try mozzarella next 😀
I'm reading the comments because I love pizza too much! 😆🇮🇹
Fabulous!!
winco makes a lid for that half sheet pan and it's perfect for proofing dough
I love your videos , awesome every time !
I'm reading the comments because I love pizza too much! 😆🇮🇹
for me 70% hydration worked perfectly. It helped that I used a stand mixer and hence it wasn't difficult to work with the dough.
well played! Looks delicious
oh my goodness, this looks really good - congratulations!! 😋😍😄
I'm reading the comments because I love pizza too much! 😆🇮🇹
thanks for the recipe
🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''
I got the Karu 16 multi fuel pizza oven and I love it 🥰
Love this ! May I please implore you to offer a written form of the Dough recipe. If it is available somewhere please guide me to it. Thank you very much.
Quick question, which flour did you use to coat the dough before you started to stretch it out? Thanks
So looking forward to making “from scratch” pizzas. We built our wood fired oven as a family project 10 years on our property. So versatile, from pizzas, bread, even cooked a suckling pig for my husband’s 50th. Will send you a picture or two when the pizzas are up
We live in the hinterland of Noosa, Queensland, Australia - forgot to add that!
Everything from scratch, I love it!
Man, that's making me hungry. Looks awesome!
Amazing job
Amazing. We have lots of Oregano growing. Now I know what to do with it. Pizza looks great but that will have to wait for a big party. Oh, the tomatoes - great way to make self stable sauce. Thanks.
Been watching many food UA-camrs for years and this is the first time I've seen someone make their own cheese/mozzarella. Glad to know I don't need industrial sized tubs to make it.
That looks perfect indeed
Best Pizza video ever
My mouth is watering, that pizza looks perfect 🤤🤤 I just came back from South Italy last week and I ate some amazing pizza there, but now I want to make some at home. Unfortunately we live in a flat so a pizza oven is not something we have room for, but I might try the oregano oil and the homemade pizza sauce 🤤🤤
I'm reading the comments because I love pizza too much! 😆🇮🇹
Great to find someone who obsesses about pizza just as much as you do! 👏
This video makes me really wish I could taste what's on the screen. Man, that looks so good.
Hey Mike, Love the channel. Is there a shelf life on the Herb oil? Do you keep it refrigerated or just a cool spot? Thanks in advance
ohhhhh yeah, and that is how it is done!!!!
Love it
🎊 mate I have a (Mystery Box) package: for you, Text the above username for acknowledgment'''''
Love this ❤️
where can we find your apron?? it's so cool!
I love pizza! And your pizza looked so delicious!
Mike, citric acid is added to increase acid with low acid vegetables (not lower it) so you can waterbath process them instead of pressure cooking. Also, you need to tighten the lid just barely, finger tight, as it's called...this is to allow the air inside the headspace to escape during the canning process to minimize oxygen inside the jar while stored, and minimize syphoning, which is clearly visible with your jars. You need to hone up on your canning processes, and if Christina showed it to you that way, so does she! Also, you need to fill the jars to 1/2" with Tomatoes in a Quart jar, not more/less, and you need to de-bubble it & wipe the rim before adding the lid. It's a good commercial but not a whole lotta facts! PS...tomato acidity has nothing to do with the quality of a tomato, but with the type/cultivar of the tomato, and since you cannot measure it, assume it's low acid, especially paste tomatoes which are mostly used in Italian recipies...so always add 2 tblsp of either Lemon Juice or Vinegar, or Citric Acid (1/2 tsp) to each quart jar, pints 1/4 of each. Btw...just because you advertise it does make it a good product I've learned that with Misen.
With your last statement, did you mean to write doesn't instead of does? As a misen owner, I'm curious ^.^
Check out Made In. I’m happy with my purchases. Not Another Cooking Show offers a discount.
I believe he said; make it more acidic, lowering the pH.
Agree to ever thing you wrote.. Don’t fool around with canning, it needs to be sanitary! Don’t stick your basil in the jars with your unwashed hands, run a sanitized knife in the jar before lidding to remove air places. Canning is a learned skill. Safe if you know what you are doing.
I'm reading the comments because I love pizza too much! 😆🇮🇹
I like to make my pizza from scratch too BUT I take shortcuts that might embarrass a lot of people. The crust is pretty darn good, the sauce comes out of a jar but then we focus on the toppings and go for a good variety including using our oregano from the garden. I may have to give your basil oil a try. That looks really good and we also grow that.
I'm reading the comments because I love pizza too much! 😆🇮🇹
handy hint invert jar after it is removed from water my mother and I always did this with a 85 year canning history this helps sealing
Beautiful is all I can say!! 🥰
Looks great...want to try your dough recipe but have a question...when you are ready to bake, do you let dough temp to room temp before shaping and adding toppings or just bake straight from the fridge?
This channel is evil in the best way possible, I have just been getting into my food cooking journey and not only have you inspired me but you have also made this style of cooking super approachable! Thank you so much!
This is the furthest from approachable, all this effort and time for a pizza? come on, its great but don't kid yourself.
@@frankie5821Approachable for me, I am blessed with the ability to spend a lot of time on hobbies or skills if I choose. He proves that it’s possible to make 5 start food at home without a degree. Sure it’s more complicated than just 123 but then again most things are
@@boileditwithmymind7373 I agree. Sure there's a process, but it's completely worth it and he makes it very straight forward. No guess work required. Plus if you grow herbs they can be used for many other things too.
@@ESPSJ exactly, I love how he shows how to make one thing but it can also be several other things. The canned tomato will be used all throughout the year, the basil can be dried when the season is done, and the mozzarella isn’t just good for pizza. And for the pizza specifically there’s a lot of down time! So really it evens out to not much time spent on just one meal which is amazing
I'm reading the comments because I love pizza too much! 😆🇮🇹