400 Gradi's Neapolitan pizza recipe | Video | SBS Food

Johnny Di Francesco, owner of 400 Gradi in Melbourne shares his Neapolitan pizza recipe with Maeve O'Meara.
Get the recipe: www.sbs.com.au/food/recipes/p...
Melbourne pizzaiolo Johnny Di Francesco has been perfecting pizza his whole life in Australia and in Naples. The key, he says, is to use the best ingredients, master the art of rolling the balls, stretching the dough, creating the crust, using simple delicious toppings and getting that oven temperature just right.
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[@JohnSmith-oe5kx]

Looks exactly like the very best pizzas I had in Italy. Well done, sir

[@iainwallington474]

This gentleman is the real deal perfection 😍

[@papatono875]

the best pizza recipe

[@castcrus]

Please open a place in Sydney.

[@FranciscoFerreira-rs8gp]

Iam pizza maker in são Paulo Brasil

[@claudiosarto2942]

at which temperature should I leave the dough raising for 24h?

[@iainwallington474]

Room temperature

[@kraftpunk6654]

Between 16-18 degrees C.

[@man.i.literally.failed6772]

He add's salt to water first saying it's important, but in his other videos he is adding salt after all the flour and water is mixed.??

[@olik5842]

It doesn't matter what you add first. Even if you combine yeast and salt at the same time, the yeast will not die at this ratio. Test it out. I've done it several times and have never had any problems. The salt even supports the yeast. Nevertheless, I often add the salt later, e.g. after 5 minutes of kneading, because it changes the structure of the dough. you can see and feel this. Just try it out

[@Susikohmelo]

I think in the videos where he mixes water and yeast first, he's using active dry yeast. Dry yeast is recommended to be mixed with water directly for it to rehydrate well. But here he's using fresh yeast. I'm not going to pretend like I understand what marginal difference there is between the two methods, but I can say that almost every neapolitan dough recipe I've seen mixes salt and water first just like in this video. I'm guessing yeast first is just for when you're using the dry stuff. The one thing I can say for sure though is that the most important part is just to keep the salt and yeast from touching eachother directly.