How To Make Authentic Neapolitan Pizza At Home

How To Make Authentic Neapolitan Pizza At Home, brought to you by ‪@nathanskitchen‬ :)
#pizza #foodie #italianfood #delicious
Ingredients:
San Marzano tomatoes - 400 grams
Mozzarella di bufala campana - 125 grams
00 flour - 435 grams
Basil
Olive oil
Sea salt

[@gillfitchet646]

You make it look so easy, can’t wait to try this one, please keep them coming, big thanks

[@nathanskitchen]

Thanks for your support x

[@keld7151]

You can brush the crust with olive oil after the first bake, it will give a really nice color to your pizza

[@nathanskitchen]

Definately! I actually did brush the crust on that pizza (but I forgot to show that clip) 😀

[@TheKevFernan]

i like the channel banner! and really great video tags!

[@kaindoc]

👍 That's spot on!

[@nathanskitchen]

Cheers bro 👌

[@fullyjelly3444]

bro... i need to eat pizza now... thx and nice vid

[@nathanskitchen]

Cheers bro, let me know how you get on with the recipe. Peace ✌️

[@alexandrucodrutrez1996]

Looks great!

[@nathanskitchen]

Cheers buddy :)

[@AIfactsoflife]

Perfection ❤

[@nathanskitchen]

Indeed :)

[@BillBene67]

This looks incredible~wow., Thanks for sharing. For the poolish, is the water room temperature or cold?

[@nathanskitchen]

Room temp :)

[@lightmeetslens]

Looks delicious, thanks for the guide :)

[@nathanskitchen]

No problem at all, you are welcome :)

[@TheKanivalos]

Is the oven on ventilation (fan) , or conventional heating , or both?

[@nathanskitchen]

Oven is on fan mode, although I know some newer ovens have a pizza setting where the heat is evenly distributed during cooking. 😀

[@kennetharendtjensen5852]

Great video, but i love that you state that the secret to a Neapolitan pizza is poolish, which as you state is an polish invention🫣 Authentic Neapolitan pizza is made with the direct method not using poolish or biga🤷🏼‍♂️

[@nathanskitchen]

Thanks for the feedback bro 😀

[@PhilThomas-yp3gg]

Looks good, will give it a try. You should try using a baking steel.

[@nathanskitchen]

I have one on order mate, think it will work better than the stone. Cheers 😀

[@PhilThomas-yp3gg]

@@nathanskitchen yep, I use one. Does work better than a stone.

[@Mishel.mir.24]

Bravo. Привет из России❤

[@Ivanpotatoman]

This just makes me crave for a pizza😭

[@nathanskitchen]

Pizza is the best! Try the recipe and let me know how you get on bro :)

[@nate.leal.]

What makes it seem difficult is that people don’t understand the reasoning behind each step. When they understand why things are done, it’s easy.

[@nathanskitchen]

I totally agree with you Bro - true words 👏

[@Miraklum]

Never tried this. Though not authentic and traditional, will this higher hydration method and using polish make the difference? Currently I'm not using poolish and am using 300 ml of water, 500 grams flour, 1 to 2 grams of dry ferment and 15 grams of salt....am quite curious about your method

[@nathanskitchen]

Hi mate, agreed the method is not 'traditional,' but nor is using a home oven lol. This is the best method for achieving 'authentic' results at home (dough wise) as the dough is so much more active due to the 24 hour cold ferment of the poolish. Try it and let me know how you get on :)

[@Miraklum]

@@nathanskitchen can you also make bread with poolish?

[@Miraklum]

​@@nathanskitchen Just one more question? What temperature you use your oven?

[@nathanskitchen]

@Miraklum of course you can, that's where the method originated from bread making in Poland :) then it was adopted by France and so on etc...

[@Miraklum]

Nevermind just saw that detail in the video 😅

[@adulttail]

“Authentic homemade” 😂

[@NA_x722]

I watched this while making breakfast... 😅My food pales in comparison

[@nathanskitchen]

Hey, you should give the recipe a go. Please let me know how you get on! Did you like the video? Any feedback is welcome :)

[@NA_x722]

​@nathanskitchen I actually provided feedback via Reddit yesterday (I'm Used Start 9237). Unfortunately, I didn't have the ingredients for the pizza last night, but I did try the pasta sauce recipe in your other video... I didn't realize how much flavor I could get from olive oil and fresh garlic (I've been using garlic powder until now). Thanks 😊

[@nathanskitchen]

@NA_x722 no worries, yeah, always use fresh garlic over powder. Enjoy :)

[@totuldelicios]

Hi!👋

[@nathanskitchen]

Hey there, I hope you enjoyed the video and recipe 😀

[@florianmaier9751]

is it normal that im touching myself to that voice over?

[@MrJusmobile]

there is no poolish in authentic Napolentana pizza. it's not allowed according to their regulations.Only direct method. You must also proof for 8-24 hours. No refrigeration allowed as well. Please take out the word authentic, since it's click bait. Thank you.

[@eliasdirani3054]

You are not you got this recipe from Vito lacobelly haha

[@giuseppemileti3371]

It's unbelievable how no one talks about water temperatures being so essential. Those videos teach nothing

[@nathanskitchen]

Very true 👍

[@braddixon3338]

I hate 70% hydration dough, just too darn soft and sticky to work with

[@nathanskitchen]

I hear you, let it rest for longer, you can also use some olive oil on the dough and your hands to reduce sticking :)

[@hungrydude619]

I’m sorry, but I hate pizzas that have such a huge end crust. I like the sauce and toppings to be almost to the edge