Neapolitan pizza dough is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to how to make neapolitan pizza dough. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.
This is the first episode in a series completely dedicated to pizza. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time. This is how to make Neapolitan Pizza dough like a World Best Pizza Chef
#neapolitanpizza #howtomakeneapolitanpizzadough #neapolitanpizzadough
🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/neapolitan-pizza-dough/
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PIZZA SHOW MASTERCLASS
– How to Make Neapolitan Pizza like World Best Pizza Chef https://youtu.be/8Q_9h6VKm9c
– How to Make Whole Wheat Pizza like a Flour Technician https://youtu.be/0skXj_w8MMc
– How to Make Pizza Margherita like a Neapolitan Pizza Chef https://youtu.be/xKDnD8sJsuY
– How to Make Focaccia Barese https://youtu.be/aEnfMRI9Kbw
– How to Make Gluten Free Pizza https://youtu.be/tBBbyS7QxnU
– How to Make Montanara Pizza https://youtu.be/qNxHnG9tmIg
– How to Make Roman Pizza (Pizza in Pala) https://youtu.be/m5IO-RYxLco
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INGREDIENTS:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1-2g fresh yeast (or half teaspoon of dry yeast)
UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer
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PASTA RECIPES: http://bit.ly/MyPastaRecipes
PIZZA RECIPES: http://bit.ly/MyPizzaRecipes
NONNA’S RECIPES: http://bit.ly/NonnaRecipes
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🎬 #VincenzosPlate is a YouTube 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!).








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Und Salz kommt immer zum Schluss an den teig, der Bäcker hier hat keine Ahnung!
Now I’m starving! 👍👍👍👍
Yo creo que este maestro pizzero no quiere que le copiemos su receta , pq todos los mitos dicen que la SAL se hecha al final ,y para es cantidad de harina , debería usar al menos 5 g de levadura seca 🤦👌💪👋
I only make handmade dough. And this salt + water + flour + IDY + rest of flour.. "this is the way"
Hi,Is ok to use dry yeast? How much?
My sourdough crumb improved a lot after I started using the KYS Pro Baker
So there is no W rating on flour in the US. Google says look for a high protien content of about 13 to 13.5 percent to be equivalent to 300 W rated flour. Bob's Redmill Artisan Bread Flour is said to be in that range it says. 1 kg of flour is about 8 US cups so I'm thinking that this recipe is making several of this size pizzas?
I'd say the most important ingredient is the oven
if yours can't get hot enough for this style of pizza, forget about it
Try that with hard white wheat fresh milled flour. You would have your hands full. You will feel like a rockie.