NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)
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- Опубліковано 2 тра 2024
- Go to bit.ly/noom_brianlagerstrom and take your free 30-second quiz! Thank you #noom for sponsoring this video. Today I'm showing you my take on Neapolitan pizza using the Ooni Pro pizza oven. Using a pizza oven takes some practice. It can be tricky to figure out your oven's sweet spot in terms of heat, but once you master it, consider your pizza game forever upgraded.
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🔪MY GEAR:
OONI PRO PIZZA OVEN: shrsl.com/32y9q
METAL PIZZA PEEL: shrsl.com/32y9y
TURNING PEEL: amzn.to/30VaGJz
IMMERSION BLENDER: amzn.to/3hSM623
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
CAPUTO 00 FLOUR: amzn.to/2W4RYg7
GLASS BOWLS W LIDS: amzn.to/3ixUbZ2
DOUGH:
▪450g or just under 2c cool water (about 73F/23C)
▪About half of 1/4tsp instant yeast (aka 1/8 tsp)
▪665g or 5 1/3c Caputo 00 soft wheat flour
▪18g or 3tsp salt
Add yeast to cool water then add in flour and salt and stir to combine with a sturdy spoon. Once just combined, continue mixing with a wet hand using a pinching a squeezing motion until well mixed. Cover and allow to sit at room temp for 30 min.
Conduct a strength building fold as shown @2:08. Cover and let sit at room temp for another 30 min. Repeat strength building fold. Cover again and allow to ferment at room temp for 12 hours. Divide into 4 275g pieces. Shape balls as shown @3:45 then place balls into oiled bowls with lids and place in refrigerator for 2 hours-5 days.
Remove dough from fridge 3 hours before you're ready to pizza to allow to come to room temperature.
Flip dough ball onto floured work surface and flour top of dough. Press out dough, shape, and stretch as shown @7:30 into about a 12"/30cm round. Place dough onto pizza peel sprinkled with plenty of semolina to keep from sticking.
Sauce using about 1/4c or 60-70g, leaving 1 inch unsauced around the perimeter. Place small chunks of fresh mozz evenly around pizza followed by basil, olive oil, and sprinkle of flakey salt.
Place into a well preheated pizza oven. Rotate every 15-20 seconds or so until cheese is just melted and crust is beginning to char.
SAUCE:
▪1 28oz can (790g) crushed tomatoes (i like Bianco DiNapoli)
▪7g or 1 1/4tsp salt
Add salt to tomatoes and pulse with immersion blender until broken down but still coarse.
OTHER TOPPINGS:
▪Buff Milk Mozzerella (i'm using buf brand Bocconcini shape made for pizza)
▪Fresh Basil
▪Sprinkle of flaky salt
#neapolitanpizza #neapolitanstylepizza #oonipro
|| MUSIC ||
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bensound.com
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
I'm addicted to watching this channel. Hands down best cooking info out there. You make me want to try baking in addition to going down the pizza rabbit hole. Thanks B.
The reason your pizza’s are burning is because you are putting flour on your loading peel. Try to use as little flour as possible before and during the stretching of the pizza. Flour may cause burning and furthermore and could change the taste of the dough. So after putting your sauce on the pizza work fast. This helps the dough to get less sticky and makes it easier to load on the loading peel.
I was gifted an Ooni oven for Christmas this year, and your dough recipe was the first I tried. Thank you for making this video so simple to follow. I LOVED it!! The pizza turned out amazing and the crust was comparable to Peel, the best local wood fire pizza restaurant in my area (also a midwest guy).
I don't have an Ooni, but I love how much useful pizza dough info I get from this video. Super informative! And what a damn good looking pizza
Made this dough tonight in my ooni. Can’t recommend it enough. Light and airy inside, perfectly crisp outside. Love how I can hold in fridge for several days too!
Nice vids. He delivers the info quickly without any amateurish attempts at humor and professionally edited. The ads are the only drawback but easy to ff through.
Just made this as the inaugural pizza for the Ooni and am blown away. Thanks for making Neapolitan pizza easy 🙏🏻
Bravo Brian, This will be on the menu next Friday evening! Thanks for the fold & tuck tips and the press and pull steps! Bravo!
"stretch and fold" is the best thing i have learned from you. it completely changed by bread game thanks :)
Agreed! Strength building B-man style!
I used to flub pizzas before I started doing the Brian-style of shaping the pizza.
So glad. S&F works! 👌🤙🏻
Agreed
Amen!!
Hi Brian. This dough recipe is by far the best that I have come across in my search for a easy and great tasting Neapolitan style pizza. Thank you and well done on the video presentation. All the best....
This recipe is the best pizza dough recipe I did. And I tried a lot of different recipes. I don’t have a pizza oven or stone so I heated up my cast iron skillet and build the pizzas in it. It was amazing. Thank you!!!
I absolutely love my Ooni Karu! I’m so happy to see them getting advertised!
The strength building, the slap and fold, the tuck and roll has changed my life. I have made so many of your recipes ( they all turn out amazing btw)and using your techniques, I feel like I can do anything. Bread is no longer a mystery. Thank you, thank you, thank you!
Thanks for watching p
Thank you! I made this (my first time trying) and it turned out amazing! I got my wife a pizza oven for christmas, and tried it for the first time tonight, and your dough worked perfectly! it truly impressed my nyc wife.
So lovely! Love you Bri for the no bullthing approach, like, "this is how you do it".
Thanks Jan
Brian, made your pizza dough from weeds and sardines tonight. Best dough ever. I used 00 flour and it crisper up nicely. Love this recipe. Best pizza at home, ever. Thanks, Keith.
gosh! i bet that crust is so beautifully soft! thats amazing, thankyou.
Just made this recipe with my new ooni 12”. I made the dough this morning so I didn’t do the full 12 hours but it still came out fantastic. Thanks!
Very well done!
I can confirm, you did everything right
OMG! This pizza crust looks so perfect! 😍
Coming back here to say I made this exact recipe on Friday and made pizzas for some company (who are foodies) and we were all blown away. Thanks so much for this recipe. I already have a fresh batch in progress!
I'll never ever get tired of videos about Pizza!
Finally. I've been making pizzas at home for years and we have pretty much given up on hand tossed style pizza because no matter whose recipe we tried, what new knowledge we gained, how much experience we gained, or what techniques we tried, they never came out good. This recipe was finally the breakthrough. We don't have a pizza oven, but even a home oven at 550f with a well heated Stone produces a good pizza. Such an easy dough to make, too. Long rise and strength building fold > than kneading.
I've been waiting for the Ooni video! It has finally arrived. Great stuff
Was gifted an Ooni and have been making this dough for the last year now! A staple with good flavour and ease.
I have a similar style oven. loving it. Will try your recipe soon..
Made this today! I have been using Ooni’s recipe and trying others intermittently. This has officially become the “go-to” dough recipe in our house. Really good! I used Arthur brand Tipo 00 as it was most accessible in my area. Once I started to stretch the dough I could tell this recipe was better, in the pizza oven the rise and crisp were noticeably better, and the stability and taste were MUCH better. Same ingredients. 🙌
Best dough management I've seen yet. I want to try this. Yes, please do a video on stretching.
I've tried it and it was fantastic. Thanks again Brian.
I hope you continue to make videos that utilize the ooni. Like how some of your other pizza videos show mixer and hand mixed versions, I hope future recipe videos include both home oven and pizza oven versions.
I've tried lots of different recepies for neopolitan dough over the past few years, and this has come out by far the best. I was worried that it wasn't showing much signs of life during the prooving stage, but as soon as it hit the oven it puffed up and just the right amount of spotting. Just shows i guess that keeping it simple is sometimes the best, other doughs might have a slightly deeper taste, but are hard to handle, where this one gives very good stretch and slides off the peel!
Thanks for this video. I got the Ooni 12” last year and this will help me feel less intimidated by it!
Bri is definitely THE goat when it comes to pizza, and bread. Also one of the best out there doing voiceovers
Thanks very much
Thanks for sharing, Brian!
Looks great! What I do a bit differently is mix equal parts water with flour overnight, then mix it with the rest of the flour (Poolish). I normally also leave it overnight after mixing the poolish with the rest of the flour.
Thanks, I will give this a go love my OONI, having trouble with my stretch and the learing curve on the oven took some time. I need to expand from your one hour dough recipe
When youtube foodies say they're gonna make neapolitan style pizza, it's usually not very close to the original but this is pretty spot on. Well done Bri!
As someone who has been making pizzas for a long time, many of which came out terrible until I got the gist of it, I wish I could have seen a video as detailed and on point as yours to save me so many failed attempts. Congrats!
Thanks for watching
Tried this dough, worked out really well, definately recommend trying it. Thanks Brian! Tip I found, using a wooden mixing and for rising (not overnight proofing, for that I have proofing containers), for me, works so much better than metal. I believe it is because the wood holds the moisture but I'm not sure.
Love my Ooni Pro. Did your ciabatta yesterday. Amazing. Will Def try your dough recipe. Thanks for the great vids. BTW get an infra red thermometer (Ooni do them) and there will be no need for guesswork or throwing the semolina on the stone: shows the exact temp at every part of your stone.
So I’ve had an Ooni for a year now and researched many videos and recipes and never reached what I was expecting in a classic style pizza. Followed yours exactly, even the same can of tomatoes and buffalo mozz and I’m beyond satisfied. You’re recipe and techniques are very helpful and spot on. Bravo 👏🏽 thank you!
I'm in the same boat. I've had mine for over a year and I've tried so many recepies. I haven't tried this one yet but I'm going to try it this week
Tried this recipe after making the dough Sunday. Used just two of the portions and so looking forward to waiting the full 5 days. I decided to try this before knowing about the one hour pizza dough.
I put the stone in the bottom of a standard electric oven at 550°f. After I got a good crispy bottom I threw it on the top rack while on broil.
Nothing like the brick oven but I was happy and so we're the kids. Looking forward to the one hour dough or possibly getting some malted flour to see what happens instead of the all purpose flour.
I Made a version of this with a 6 hour rise using 1 gram of active yeast and the frying pan then into home oven method and it was brilliant. Next time though I will use a quarter of your salt levels. I was drinking water all night. But So yummy thanks this is the best video ive seen. Amazing that so little kneading is required everyone else on yiutube is doing 10+ mins
I was using another recipe and it kept turning out so so. I should have trusted chef Bri. Like all of his recipes this one was a hit! Worked perfectly 🎉
I study your dough and each individual approach. Fantastic…and thank you.
Thanks for watching Andrew
Thanks for making such a good, straight-forward video about Neopolitan pizza. There are so many different techniques and differing opinions on these pizzas that it's hard to really know what to do. Now I feel like if my Ooni oven ever shows up I'll be ready.
Good luck Will
@@BrianLagerstrom Got the oven. Made the pizza. Life is good.
Thank you so much. I am pretty sure it was the strength building that turned my no knead dough from simply meh to superb. I followed the recipe and techniques implicitly and it worked perfectly. HOWEVER, there are two fixable issues with it. The first is that this is a high hydration (68%), so the dough is very sloppy and I didn't dare stretch it using the slap technique. A very gentle wheel turn sufficed. The second is that the high hydration probably contributes to the scorching of the pizza at normal oven temps, so the choice is to reduce the hydration or reduce the oven temp a little. I will experiment next time with reducing the hydration. Thanks again.
I received an ooni 12 for Christmas, can’t wait to try this recipe!
Nicely done. Another great pizza video. Keep them coming
I love your music and your attention to details in making a video😁
pizza yolo's work of art... so satisfying
Made the pan, thin, pub, and no trying this. Just made the whole pastrami video last weekend. Thank you bBoy for my love of cooking!
Looks beautiful!
I’ve watched 1000+ hours of neo pizza / dough videos and plenty last few years . You hit Every single step on point . Wow
Thanks!
Awesome time lapse of the dough rising! You're killing the video production. Also, just wanted to say my kids love the "let's eat this thing" segment.
Tell them thanks for watching!
Great video. I need a pizza oven!! Though used your other recipes and made some great pizzas in my home oven.
For strength building, I like my slap and folds on the counter. It only takes a few of them to build almost all the strength. I have had the problem of overdoing the counter slap and folds to the point the gluten nearly shreds. I learned it was best for high hydration doughs.
Nicely done!
I just knew we had some Ooni stuff coming once I saw that peel in one of the earlier video's :)
Looks great. Seeing that semolina catch fire really puts the blasting heat into perspective!
Thanks!
I have tried so many recipes (12h,24h,48h,Biga etc) but this worked the best and it was the easiest one to make!
Great review! Thanks!
Made this. Best ever!!
Another great video, Brian!
Your pizza videos are my favorite. Pizza is my soul food.
100% trying this recipe out asap
Of course date night was on the patio at UL! This is my favorite video yet. I’m going to try this on my Weber kettle. I’ve heard a few people break the lock on their oven so that they can open the door while the self clean feature is on, too.
I have seen that but am scared to recommend haha. Thanks for watching
Congrats on 1 milly dude! Proud to have been a sub pre 100k
your videos are so fun, and holy moly does that pizza look amazing!!!
😛🍕
Hi Brian, you're awesome. Keep up the good work with the videos, I love them!
Thanks so much! Sure will Kiwi dood
Happy Friday Eve, Mr. Lagerstrom! Thank you most kindly and buona mangiata.
🐺🍕✌️✌️
That is the ultimate pizza crust for me, all bubbly and airy and chewy. Don't have a pizza oven, did away with my pizza stone, followed your recommendation and got a steel that I love firing up to the max. Eager to give this one a go. 🤤
Good luck Alan! If you are cooking inside I might recommend Strong AP flour. The caputo doesn’t carmelize well at lower temps
I've seen so many people using those pizza ovens, gotta get myself one of those!
I made this recipe for a dozen people this weekend, and it is awesome! I can't believe I can make chewy, Neopolitan-style pizza at home. It was easily the best homemade pizza I've ever had. Thanks for this video!
Awesome! So glad it worked out for you dood!
this was the best pizza i ever made. thank you!
Amazing! Thanks
Nice, thank you
Loved this! Can't wait for your version of Razza style sourdough crust with the Ooni Pro
Oooh nice idea
I'm always happy to get a notification from Bri.
🤙🏻🤙🏻🤙🏻
Great as always...
Props for making pizza videos and yet teaching us more in each 👌
Thanks, I am hoping it’s not getting to repetitive !
Awesome video!! Keep up the good work! Now I am hungry for pizza ha.
👏🏽👏🏽👏🏽 Great job. You hit a lot of good points.
Thanks so much
I can’t bear to watch your video for it’s so good & looks very yummy!😋 Makes me hungry ending in a drool puddle in my lap Brian😛
Nice! I think I may get that Ooni since your tutorial showed how enjoyable making (and eating) pizza can be.
It’s fun!
loving the vids bro keep em coming!
Thanks so much!
Have a ooni 12 and managed to get one good pie, still working on my stretching. Thanks for the tips!
It’s takes practice for sure
That looks fantastic. Well done!
I need a better loading peel for my oven and your dough recipe and setup is way better than mine. Thanks for the video chef. I’ll let you know about my future pizza success is the coming weeks!!
Good luck man!
Brian has yet to lead me astray. Another banger.
Great stuff again, Bri. I have an original Kickstarter Uuni Pro (before the name change) and your recipe is pretty much exactly what I used to do. I do a lot of sourdough and fresh milled grain now, so I usually am using natural leavening and about 20% Mockmilled ancient grain like spelt or kamut these days, just for some extra flavor. I use a 50/50 blend of flour and semolina for stretching and on the peel. So many choices of toppings but a light hand is key.
As another Chicago boy, I like that you do all the styles. I’ve got a Baking Steel and a Breville and do every style out there - Neapolitan, NYC, Detroit, Chicago thin, Sicilian/grandma, Old Forge, deep dish (both the Uno/Gino’s style and Pequod’s style) and anything else I can think of. It’s a fun hobby and the results are delicious!
Keep up the good work!
🙏👌🤙🏻
This literally just makes me want to have Neapolitan Pizza right now for dinner!
Don't mind me, just waiting here until you hit 1 million subs so I can come and say "Weeds and Sardines *wink wink* *nudge nudge* " and feel like a old-school cool hipster
Check
YEEEAAAHH BABY, THATS WHAT I'VE BEEN WAITING FOR, WOOOOOOOOOOOOOOOOO
Made my first pizza tonight with this recipe. WOW, so easy and fast to make, and delish! I’ve been trying to perfect it for my indoor electric pizza oven by Chefman. Temps get up to 850*F. I actually have to lower the temp. My husband said it was exactly like the pizza in Pompeii. My scale wasn’t as accurate as I thought so dough balls were 270-275g each and just due to logistics, it sat at room temp for 17 hours. It looked a little more hydrated than yours, but it was great!
Excellent video, brah!
Impressive, fast, good. Love it :D!!!
I like how you switch back and forth between metric and imperial measurements.
Thank you for the great video and helpful tips. My wife and I followed the steps pretty much to a T. While we were very satisfied with the results, it did come out a little bit chewy. Any ideas what we may have done wrong? Or why it would’ve come out chewy? Thank you and kind regards.
This is exactly the video I’ve been waiting for!
I have a Kamado style grill and will be using that. Can easily get to 900+
Perf
Love this recipe! turned out sooo good!, even used some of the dough balls to make focaccia with OO and rosemary in the pizza oven.
I would really like to try this with sourdough, can you share a pro tip how to incorporate this into the dough to get similar ( I hope) results?
Thanks! Love your channel!