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Пікірлер
@Richard-s5i5n 6 күн бұрын
Great recipe!!!!!❤️❤️❤️❤️❤️❤️❤️🤣🤣🤣🤣🤣🤣
@natalinasflavoursofItaly 5 күн бұрын
Thank you 😋
@dorian3260 10 күн бұрын
I’ve been using this recipe for a while now. I keep adding water, until I’m now using 420 grams!
@natalinasflavoursofItaly 9 күн бұрын
Awesome! You totally get it... adapt and learn and advance... well done! ;)
@apple_the_akeanon1998 11 күн бұрын
I just found out your channel just now. WHY? I have been looking for years for a channel that is STRAIGHTFORWARD and not only doing video for views and endorsements. I am glad I found you. Will soon try this measurement and hopefully my spouse will love the pizza I will make.
@natalinasflavoursofItaly 11 күн бұрын
Welcome aboard!
@johnnyd529 Ай бұрын
My family was from Naples and always cooked the Meatballs raw in the sauce! ( Gravy if you were from Philly! LOL! )
@natalinasflavoursofItaly Ай бұрын
The best...so moist!
@R3TR0--93 Ай бұрын
best method ever, it's so hard to roll meatballs while some are frying at the same time and u gotta rush because u need to flip them so they don't burn and stick to the pan and fall apart when prying them up, now I'll just take my time and plop raw meatballs into my gravy and cook the sausages later on the pan or maybe throw them into the gravy raw too
@natalinasflavoursofItaly Ай бұрын
I brown my sausage in oliveoil, then onions, then add tomatoe passatta, then add meatballs once the sauce comes to boil. Both will cook in the sauce while it thickens. . finish with salt, peperoncino, basil
@FinezzaStreetFood Ай бұрын
finally , someone who knows how to cook meatballs, bravo
@natalinasflavoursofItaly Ай бұрын
Ha ha .. ♡
@TheLastPharm Ай бұрын
Fabulous presentation here. You did a great job in explaining the how's and why's of each step which makes it easy to follow. Loved the background info about the Napolitan pizza requirements. My first attempt at pizza dough was a textbook disaster, having followed one of Vito's recipes, but I missed enough info about the process that led to massive mistakes. The pizza's were okay, but the dough was unmanageable, with the consistency of a thick slime. Not giving up though, we're going to try it again! ps this is the first tutorial I've seen where yeast is added a second time together with the poolish.
@natalinasflavoursofItaly Ай бұрын
Yes, they are all different... the bit of yeast betters your chance of " no fail"... ;) thanks!
@ImGodExperiencingItself Ай бұрын
Looks good
@natalinasflavoursofItaly Ай бұрын
So yummy!!
@NeilMcEachran Ай бұрын
"These need to be processed". How?what? "These have been cooking a while". Ten minutes? Thirty minutes? An hour? Give an absolute beginner a little tiny clue.
@natalinasflavoursofItaly Ай бұрын
If you watch the video in it's entirety you will see I mentioned a few times... you need to follow the jar manufacturers instructions on processing the jars...also in the drop down description. Cooking time depends on the tomatoes... as mentioned you are releasing the water. Some crops have more water than others depending on how wet a season it was. Also cook time depends on how big a pot, how thick the base is, temperature ,,how many tomatoes you have etc... trial and error my friend!
@bunpr5662 Ай бұрын
am manitoban and i was watching a bunch of itialian pizza dough videos and to hear Manitoba Flour be praised like that was really weird and got me curious. like its some special soy sauce thats been ageing in the basement of some sacred japanese shrine but then i watched this and no its pretty much just bread flour XD
@natalinasflavoursofItaly Ай бұрын
Yes, exactly... :)
@Turritopsis-dohrnii Ай бұрын
hi sorry to bring up another question but can i vacuum seal portions in my sous vide bags and freeze it so i can avoid jars but then store in freezer? thanks
@natalinasflavoursofItaly Ай бұрын
I have never frozen it but I suppose you could try... I have frozen whole tomatoes to use for soup and they were fine.
@natalinasflavoursofItaly 2 ай бұрын
Please ask questions here... I cannot reply to email questions. Thanks!
@tonysamosa1717 2 ай бұрын
Everyone in the comment section does not know how to cook
@natalinasflavoursofItaly 2 ай бұрын
I am a culinary teacher...hoping they learn something here! Thanks for watching!
@achayosland3561 2 ай бұрын
How long am I cooking these balls for?
@natalinasflavoursofItaly 2 ай бұрын
Depending on the size, the pot and how high the heat is it will vary... test one after 10-12 minutes...
@Especo 2 ай бұрын
They look delish 😋 What do you put in the sauce? Or do you just use the sauce itself without adding any water or condiment? Thank you!
@natalinasflavoursofItaly 2 ай бұрын
It's my basic, tomatoe, basil sauce but using pureed tomatoes or passata... kzbin.info/www/bejne/Y3TPl3ymr5uZnassi=p6qQaXSatP0DJAOp
@Home.Barissta 2 ай бұрын
Awesome video!
@natalinasflavoursofItaly 2 ай бұрын
Thanks for the visit
@benaam1904 2 ай бұрын
Thanks (DHANYA WAAD) from INDIA....
@natalinasflavoursofItaly 2 ай бұрын
Your welcome
@oe9276 3 ай бұрын
We don't such numbering in UK so this doesn't apply to all of Europe
@natalinasflavoursofItaly 3 ай бұрын
Yes... not all of Europe....
@simplypositivity732 3 ай бұрын
I have never fried my meatballs. My Italian family taught me also. It also adds great flavor to the sauce.
@natalinasflavoursofItaly 3 ай бұрын
Agreed!!
@WorldGoyimUnite 3 ай бұрын
Don't fry them first! Just makes it much more unhealthy and an unnecessary mess!
@johnnyd529 4 ай бұрын
That's exactly how my family does it! 😊
@natalinasflavoursofItaly 4 ай бұрын
The best!
@johnnyd529 29 күн бұрын
Would you mind sharing your recipe for how you mix your meatballs? I would also send you my mother's recipe...just curious. :-)
@t.sowers7583 4 ай бұрын
Hi, Can you use Semola flour with egg pasta recipes? Or what is the best flour for homemade Spaghetti & Fettuccine? Google just mainly gives Semolina information. Thanks
@natalinasflavoursofItaly 4 ай бұрын
Yes you can. There are as many pasta recipes as there are Italians! In my travels to Italy i have seen for different pastas...straight semola and water/ semola, 00, eggs and water/ water, semola and 00.... (no eggs) ...I have seen semola, water and a bit of whole grain flour and water. Plus some have salt, some have olive oil ...some do not. The combinations are endless. My fettuccine recipe and video instructions , adapted from my Calabrese mother , is in our Online Classic Italian Online Cooking Program . It is all-purpose flour or 00, eggs, water, olive oil and salt. www.natalinaskitchen.com/online-school/ Personally I like that combination for fettuccine as it is lighter than semola and egg recipes.
@t.sowers7583 4 ай бұрын
Thank you.
@Peterickenbacker1 4 ай бұрын
No mention of ambient temperature or the temperature of the stones on the floor. K
@natalinasflavoursofItaly 4 ай бұрын
This video is just about lighting the oven... I created this content during Covid-19 when i couldn't work ...as stated many times i am not a Pizzaiolo but an Italian cooking instructor. Besides, I have a Saputo stone from Italy in my oven....not everyone does and it behaves differently than a standard stone.
@bruceketcheson4877 4 ай бұрын
@@natalinasflavoursofItaly Did you order with the Saputo stones or add later? I've seen after market ads for the stones, and wonder if the sizing works well. The ads are for genuine saputo stones from the naples area
@LizStevens-o6v 4 ай бұрын
Very helpful demo. Thanks
@natalinasflavoursofItaly 4 ай бұрын
Glad it was helpful!
@robertaritenuti 5 ай бұрын
Ciao dove posso acquistarla? Link?
@natalinasflavoursofItaly 5 ай бұрын
Google cavatelli machine...
@trsurlamappe 5 ай бұрын
Thank for this important subject. I have a question which would make the best focaccia? I like more bread like not cake like dough.
@natalinasflavoursofItaly 5 ай бұрын
Either would work fine for focaccia but mixed with "0" or "00"....
@leilabarbosa4624 5 ай бұрын
Onde compro essa maquina
@natalinasflavoursofItaly 5 ай бұрын
Google cavatelli pasta machines
@suemoussa1685 5 ай бұрын
Can I make pancakes using 00 Italian flour
@natalinasflavoursofItaly 5 ай бұрын
I never have ....
@mazzie9663 5 ай бұрын
If I do this, it’s because I’m low on oil. However, they do taste great either way in my humble opinion.❤
@natalinasflavoursofItaly 5 ай бұрын
Ultimately we cook how we prefer in our own kitchen!
@001SapoBBQ 5 ай бұрын
Wonderful video. Thanks for sharing ❤
@natalinasflavoursofItaly 5 ай бұрын
Thanks for watching!
@JahangirZadeh 5 ай бұрын
This is no nonsense no pretending pizza tutorial and I say most authentic. All KZbiners must take note of this beautiful charming Presentation
@natalinasflavoursofItaly 5 ай бұрын
So kind... thank you!
@cherylgraham1016 5 ай бұрын
I made mine like this too, it’s the way my mom made them! She always made them this way! The sauce and the meatballs are very good!
@natalinasflavoursofItaly 5 ай бұрын
Yes they are!!
@qwru4863 5 ай бұрын
I'm not here to hate, but isn't 24 hours a lot of time for the poolish to rest?? I've tried it before, and my poolish became sour and had no yeast activity. Also, 70-80% hydration is a lot!!! XD I believe the recommended amount of hydration for neapolitan pizza is 55 - 62%. Otherwise, everything you do is amazing👏
@natalinasflavoursofItaly 5 ай бұрын
Your room temperature is likely too warm. My room temperature is around 20-21 degrees Celsius... there are a lot of variables here. I am not a pizzaiolo ...I am an Italian cooking instructor that was not working during the Pandemic and produced this course for beginners. If you calculate the hydration on this recipe it's actually not that high. What everyone forgets here is everyone's flour, temperature, oven etc are different so you have to make a pizza dough tons of times to see what works best with what YOU have available. It's not a 1 recipe works well for everyone. It takes a very long time to perfect a good pizza dough with what YOUhave. So it's not for lazy cooks... it's hours and hours of work... failed attempts and then awesome results. There are lots of professional pizzaiolo videos out there...happy pizza making!
@piapadmore430 5 ай бұрын
Bob’s Red Mill and King Arthur both have a ‘00’ flour milled here in the USA.
@natalinasflavoursofItaly 5 ай бұрын
This video was filmed a few years ago...it is possible that they have them now!
@Joesmith-fu4ps 6 ай бұрын
I have one more question, please. After removing the dough balls from the refrigerator, do you let the dough balls warm up any or stretch them cold?
@natalinasflavoursofItaly 6 ай бұрын
Always let them come to room temperature...19 or 20 degrees Celsius
@Joesmith-fu4ps 6 ай бұрын
@@natalinasflavoursofItaly Again, thanks for the quick reply. I have a 1/2 batch in the refrigerator now (4 dough balls.) :):):)
@Joesmith-fu4ps 6 ай бұрын
Question please. You mention using lukewarm water for the poolish. What about the water temperature of the water for the main dough? Thank you.
@natalinasflavoursofItaly 6 ай бұрын
Same, lukewarm ! Great question! 👍
@Joesmith-fu4ps 6 ай бұрын
Thank you so much for the quick reply. I'm a newbie at the pizza dough. I have made quite a bit of Ciabatta and Focaccia, so I'm not a total newbie at bread making or high hydration doughs. I did try pizza dough once before but didn't have much success at shaping and stretching. So, this batch of dough is for practicing those skills. Thank you again.
@douglashart5059 6 ай бұрын
I just wanted to thank you for this video! I've been searching for the right recipe and process for the past year and a half. This is the one! Easy to follow your directions and the taste and texture was exactly what I was looking for. Cheers!
@natalinasflavoursofItaly 6 ай бұрын
You are so welcome! Glad it worked out! Please share the videos and subscribe!!
@srt4turbo1 6 ай бұрын
what's the end goal with biga methods or poolish mother?? You then mix it with the noral recipe for making pizza dough?? Sooo confused..
@natalinasflavoursofItaly 6 ай бұрын
Yes, if you watch the complete Poolish recipe you will see how it is used. Both Biga and Poolish are "preferments" used to leaven and provide a "slight sour dough like flavor " and a lighter dough. Here is the link to the complete Poolish recipe... kzbin.info/www/bejne/Z4eceYVpeKiEhacsi=ee4Mj1AvYBEclBJX
@jbrads289 6 ай бұрын
Could you half this recipe? Or would you have to adjust the yeast amount? Thanks! Great video btw!
@natalinasflavoursofItaly 6 ай бұрын
Yes, you would half everything including yeast...
@jbrads289 6 ай бұрын
@@natalinasflavoursofItalythank you!
@spqba747 6 ай бұрын
dry yeast no water? yeast together with salt? 🤦🏼🤦🏼🤷🏻end result doesn't look like real deal. cornicione not airy at all 🤦🏼
@natalinasflavoursofItaly 6 ай бұрын
Instant yeast gets added directly to the flour and traditional yeast must be dissolved in water... see my yeast video. kzbin.info/www/bejne/q2OklaV_qs5khq8si=HQOk1VU89D7i562f Are you saying your cornicione is not airy at all or mine? As stated I am not a Pizziolo, I am an Italian cooking instructor.... these are good starter recipes but I am not a professional pizza maker.
@Dj-zz 6 ай бұрын
I just came across your video. Excellent. Correct me if I’m wrong, but isn’t your recipe below a 63% hydration, not just under 70%
@natalinasflavoursofItaly 6 ай бұрын
That is correct it is actually 63%!
@Dj-zz 6 ай бұрын
@@natalinasflavoursofItaly In your video you said that it is a high hydration dough, just under 70%. & that makes a better Neapolitan Pizza dough. Being a novice I am now a bit confused.
@natalinasflavoursofItaly 6 ай бұрын
@@Dj-zz it's a beginner, dough with poolish... higher hydration is much harder for a beginner...good starting place! As I have stated many times I am not a pizziola...but rather an Italian cooking instructor. It's a great recipe for novices...
@Dj-zz 6 ай бұрын
@@natalinasflavoursofItaly I wasn’t being critical. I’m a home novice at making pizza. Just wanting to understand, as I believe you referred to a just under 70% hydration. Wonder if your written recipe was an error as it is 63%. Thanks for sharing your expertise.
@natalinasflavoursofItaly 6 ай бұрын
@@Dj-zz no worries, all good... I get a lot of criticism from die hard pizzaiolo's or pizzaiolo wanna be's that's all. It's a very good recipe for beginners and novices It's at the lower end of high hydration but it's good and very predictable! Happy pizza making! 🍕
@lindyjohnson6563 7 ай бұрын
How long do you cook them?😮
@natalinasflavoursofItaly 6 ай бұрын
Depends on the size of the meatballs, type of pot and how high the heat is etc...cut one open to check!
@aliciacorelli2908 7 ай бұрын
I’m going to try your technique, looks easy and does an amazing job
@natalinasflavoursofItaly 7 ай бұрын
Easy, Peasy!! :)
@bobpattison1739 7 ай бұрын
Do you have a dough recipe you’d be willing to share?
@natalinasflavoursofItaly 7 ай бұрын
Yes I do! This Blog post has my semola pasta dough recipe... natalinaskitchen.com/semolina-or-semola-whats-the-difference-pasta-recipe/
@bobpattison1739 7 ай бұрын
@@natalinasflavoursofItaly 👍🫶
@russvea 7 ай бұрын
what about the protein content of 00?it is high in Gluten?
@natalinasflavoursofItaly 7 ай бұрын
As stated in the video "00" is only the grind has nothing to do with protein/gluten content... i am in Italy right now and at the supermarket there are lots of "00" flours all with different protein % ...depending on what the recommended use is. Grind is 1 thing, protein content is a completely other thing.
@toolzshed 8 ай бұрын
Needs Pineapple 😂 I'm kidding 🤣
@tataiinsertlastnamehere6471 8 ай бұрын
Thanks for all this info!!!
@natalinasflavoursofItaly 8 ай бұрын
You are so welcome!
@jgoldeyes5375 8 ай бұрын
Bravo 👏🏻. Excellent video- Grazie
@natalinasflavoursofItaly 8 ай бұрын
Thank you... very kind!
@fatihaghzala9308 8 ай бұрын
👍👍👍
@cantdance3077 8 ай бұрын
Room temperature for the 24 hour rest?
@natalinasflavoursofItaly 8 ай бұрын
There are a number of resting times for the poolish and then the complete dough, in the fridge and at room temp... they are all in the video. This is not a direct dough ...
@cantdance3077 8 ай бұрын
@@natalinasflavoursofItaly Thank you. Turned out great. By far my best pizza results.