How to STRETCH NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef
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- Опубліковано 25 лип 2020
- Stretching Neapolitan Pizza Dough is all in the forearm - and the practice! To achieve the best style pizza you have to master the creation of the cornicione, and to do this, I asked pizza master Johnny Di Francesco to provide simple steps to getting the base of your Neapolitan just right.
#howtostretchapizza #stretchneapolitanpizza #stretchpizza
🌍Get the recipe on my website www.vincenzosplate.com/recipe...
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PASTA RECIPES: bit.ly/MyPastaRecipes
PIZZA RECIPES: bit.ly/MyPizzaRecipes
NONNA’S RECIPES: bit.ly/NonnaRecipes
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🎬 #VincenzosPlate is a UA-cam channel with a focus on cooking, determined to teach the world, one #videorecipe 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
One of the best, easiest and nicely articulated video examples for Neopolitan pizza dough, well done. I've read using '00' pizza flour helps too, so that's what I'm using.
Thanks for the feedback! Hope you enjoy the pizza 🍕👨🍳
Great video, thank you. I was able to use the technique quite quickly.
Glad it helped! 😍 great job David!
Thank you for this!!!
That's what we call MASTERY!!! Amazing!
🤩 grazie!!
I was wondering why there was still leftover flour on the cooked pizza, but this video showed me the correct way to work on the dough. It is still better than the first time, tho, that time I never forgot not to break the dough while working on it. Keep up with a great video!
WoW is finally clear on how pizza is made, thanks a lot for the detailed and visual explanation. Thank you very much. A proposito, che bel guaglione !!! 😘😀😊👌
Thank you so much! Happy you liked my video 😍
We needed to know how to properly do this Vincenzo. Thank you so much.
My pleasure 😍
Excelente video!!! Gracias por la explicación
fue un placer para nosotros!
Wonderful learning ♥️
Many thanks 🙏🏻❤️
Good morning, fantastic tutorial . have a great day/ Gosia
Thank you Gosia! Have a nice day 😊
Thank you 🙏
You’re welcome 😊
Excellent
Thank you so much! I'll do a school next year to become a pizzaiola with a chief like you and tonight i'm making pizza for girlfriend and friend and i will do the flip technic on my dough !
thank you for good video
My pleasure 😘 Are you going to make it?
Did you know the rolling pin is not the right way to stretch neapolitan pizza? Making pizza is an art and should be done the right way
Yes. It will make the pizza look bad 😕
What have I done wrong if my dough isn't elastic enough to stretch it properly ? Greetings from Greece Vincenzo !
Tell that to Mark at Lucali in Brooklyn He uses a wine bottle to roll out his pizza. Please to all Americans stop calling a pizza a pie, pie's have lids.
Bellissima dimostrazione Vincé viene voglia di imparare , un caro saluto dalle Marche , keep up the good traditions , ciaoooo
only for the New York-Style Pepperoni Pizza its ok 😉👆
Köszi mester
öröm!
Thanks chef
My pleasure!
Yum looks delicious i am making this soon will make this with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Thank you Ramya!
Soon we all become Italian master cooks!
Thank you, Suzanne and Vincenzo, for sharing your making-me-hungry video with us.
#HungryInSwitzerlandThanksToVincenzo #EOraSiMangiaVincenzosPlate
Ooh yes, you’re about to become a pizzaiolo!!
Sending lota of hugs to you Frederick
Vincenzo's Plate - E ora si mangia! Vincenzo’s Plate!
Vincenzo's Plate - I will try my best as a pizzaiolo. E ora si mangia. Vincenzo’s Plate
How much weights the dough to make a pizza this size ?
Great video and I love how you are teaching the technique, slowly so we can mastered it properly. Great teacher . Thank you 👏👏👏👏👏🌟🌟🌟🌟🌟
Hi!
The weight is 250g/8.8oz 😊
Thank you so much, try it as soon as possible 😍
Great video
Glad you enjoyed it!
Nice 👍🏻
Thank you!
I found you from Pasta Grannies! Hope lockdown is treating you well.
Yes! Thank you 😘
Love it! You weren’t at kings x market last Saturday. We came looking for you
Cia bella how are you? So sorry. We are expecting a baby anytime now. We decided to put the markets on hold fpr 2 weeks
Miss you guys
Exciting time. All the best and see you in a few weeks
10x you are great | thanks
care on |
many many thanks!
@@vincenzosplate
I am also chef |
facebook.com/mparves3530/
Wow
So good 🥰🥰
Can I still use this technique while I'm making a 20" pizza on my working area?🤔
woooow
👍🏻👍🏻
Hydration?
2Questions.
1.How many grams is that dough ball
2. Your dough stretches with so much easy while mine is rested but struggles to stretch any tips?
Are you rotating the dough as you're doing this? That's the part that's tripping me up as I try this at home.
Yes, rotating the dough while working with it helps in achieving an even thickness and shape. Keep practicing, you'll get the hang of it! 🍕😊
No matter what I do, no matter how much I try to press the air towards the crust, it always turns out I am pressing the dough to the edges and not the air even though I try to follow 'the same' technique. Well, obviously it's not the same :) but I don't
know what I'm doing wrong :(
this technique is way easier than adam ragusea's gravity stretch method
great! Anyone can make pizza
I always get hold in the middle when I stretch my doe
I can never get this down. I have to see it from over the shoulder instead of facing you.
That is Good. Cause I am tired of eating pan pizza with knife and fork.
but when he is doing it fast, he is not even scretching
Because he is flicking it to his forearm which basically strerches the dough
ok i see, but he is saying he pulls but he is not. @@black_s0ck
So when you first show us how to slap and fold , you have 2 fingers on top and the rest on the bottom. When you do it full speed, I put the video in slow motion, and it's not what you told us. You are bringing the dough up lightly with your fingers from the bottom only and not stretching with the two on top. So it's basically gravity that is stretching the pizza.
it will be full of forearm hair
Extra natural flavor
Nice content! Have a look at my account and sub if you enjoy it 💜
Thank you!
What about when removing the dough from the proofing container if it degasses in the meantime? How do you handle them coming from the container to the bench so they don't degas before you get there?
Great question! When transferring the dough from the proofing container to the bench, handle it gently and use a light touch. This helps minimize degassing. Swift but delicate movements ensure your dough retains those precious air bubbles for a light and airy texture. Happy baking! 🥖👨🍳🍞