How to make a Neapolitan Margherita Pizza - The School of Artisan Food

[@judywardd]

You are a wonderful teacher, Wayne, and thank you so very much for all of your videos! :D

[@bassamal-youssef267]

Well Done chef.. it is really very scientific information to convince the viewers how to deal and make a real Neapolitan Pizza , even using a conventional oven . Thanks indeed . you are excellent

[@enverokatan]

This guy is simply great.

[@ger3dine]

Please tell me were you get those bowls that you use. Thank you.

[@1MissEllyLove]

Is Tipo 00 "bread" flour/high protein flour? Your sourdough videos have been very informative!

[@Karlarchaga]

It is pizza dough same as bread dough? Can't I just used a piece of my bread dough to make pizza. 😮I really would like to know. Make sense to me, but I just started my journey on this art. 😪😥😰

[@misteritscuz]

How in the world would 10g flour, 6g water and 1g sourdough starter make a 24g mother dough?

[@stockfreak11]

We call that Haitian math

[@writereducator]

Why do you use sourdough and yeast?

[@Rurkiworld]

The region of India that I residing in, the temp in summer is Max- 42 degrees C - min - 32 (at night). How do I manage a sourdough starter?

[@ornous]

@@Rurkiworld Hey, did you end up figuring it out? 42 would probably require quite a bit of care. Perhaps, make your sourdough during the colder months so it gets to mature and then keep it in the fridge. It'll be really slow which could be perfect if like me you bake once or twice a week. Generally, if you want to make it in higher temps, find your coolest spot. Feed your starter with chilled water and flour (I'd just mix them, chill and use that to feed). Feed more often to keep it fresh and go for a lower hydration. Generally, the higher the hydration, the higher the metabolic rate. Science can also be your friend. Keeping a wet cloth around your vessel will actually chill it as water evaporates. It's part of the refrigeration process. I used this trick to cool champagne.

[@ollierad5761]

what if you dont have sour dough!?

[@foodsecretsbyasmaskitchen]

I am getting learn

[@misteritscuz]

OK, now I looking closer. The recipe in the description makes no sense with the video.

[@eldadellorto1774]

@Mike DeGrasse Tyson I agree ?

[@alfadenanto]

best bread education

[@keesjanhoeksema9575]

Nice pizza, But not a Neapolitan margherita, but a Mielenese one! Verace Pizza Napoletana dough rests and rises on a high room temperature, should not be stored in a fridge and the tomato sauce is uncooked. Btw, Salt does not kill yeast It does slow it’s activity. If your sourdough is a healty culture you should never combine it with industrial yeast because yeast will kill the Unique SD culture

[@kazan0217]

Napolitana Dough it is placed in a fridge one to two days. Slow ricing is the best for napolitana pizza and yes salt kills the yeast. Not sure where you learnt that but it's a faster procedure but not the best. Hurrying the dough to rise has never been the best procedure for napolitana Dough. My two cents.

[@mariomontagliani]

sorry mate, that is not neopolitan pizza procedure, not even close!