How to make Neapolitan Pizza Sourdough (Massimo Nocerino)

Recipe
1kg 00 Flour or 0 Flour
25 gr salt
650 ml cold water
150 gr Starter (Sourdough) or 2 gr fresh yeast
Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or "Fior di Latte di Agerola", a cow milk mozzarella made exclusively in the Agerola comune.Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage.

[@AmandasKitchen-ek3sf]

Best method I have found..easy to follow..thank you.very good helped a lot❤🍕🍕🍕🍕🍕

[@dennis-6974]

Thanks!

[@efthymiosefthymiou7476]

There is nothing like sourdough ,thank you Maestro

[@brendanhose1065]

GREAT TEACHER THANKS

[@jackpast]

Real nice, Massimo!

[@coiarg]

Que bueno!!! exelente Un maestro pizzero de verdad

[@massimonocerino]

🙏🙏🙏

[@neilmccrudden]

Wow. You make it look so easy...

[@N7Sound]

Grande Massimo!

[@artursparx777]

Best pizza maker, saw you in a video and i was sad thinking you didnt have a chanel but now im so happy thanks so much master

[@massimonocerino]

Thanks Artur welcome to my Channel!!!:)

[@saoutal-handasah4928]

يسلم ايديك يا معلم...فنان

[@robertfarrell3175]

Excellent 🍕🍕🍕

[@gregandkyzer2657]

Nice job your awesome massimo

[@rogerrives5407]

now I'm hungry again. Text me a slice? You are teaching me to make a better pizza. Thanks maestro.

[@prestonnewman9510]

I see you ball the dough after one hour then rest for 24. Does it matter when I divide and ball the dough. If I needed to do 18 hour bulk fermentation then 6 hours as dough balls would that change anything? Thank you for all your help and your channel. I watch all the time.

[@jzwergel71]

I just used this dough last night and had great results, thank you! What type of flour do you feed your starter with?

[@massimonocerino]

Manitoba or w350 flour and wholegrain flour 50%

[@MattBruce10]

Massimo, awesome video! I can't wait to make this pizza recipe. Quick question, where did you get that plate you put the pizza on at the end? I can't seem to find anything that size and was wondering where you purchased these?

[@massimonocerino]

Green Gate bio

[@sabrinabenaili270]

♥️

[@pippetto72]

👍🍕

[@user-oc8gh1it2l]

Thank you for the recipe and informative video! My question is, what did you use on your work surface when you were forming the crust before you added toppings? Was it fine corn meal?

[@massimonocerino]

Semolina

[@yohalexmedina3276]

Chef... In the event that I use caputto brand dry yeast, would I have to add the salt almost at the end?

[@massimonocerino]

Yes

[@yohalexmedina3276]

another question maestro!! After making the dough, do I leave it out of the fridge for 24 hours? at room temperature? or I can keep it in the fridge and take it out 2 hours before at room temperature to bake them? Thanks again!

[@massimonocerino]

I keep always at room temperature. But if you want keeping refrigerated you also can I take out 2 hours before if you can

[@yohalexmedina3276]

@@massimonocerino ohh good!! Perfect thank you so much maestro!!!

[@yohalexmedina3276]

Maestro!! can I use half of the ingredients you put in here? I'm going to make 3 pizzas! I'm going to brand new a wood and charcoal oven! : D thank you!!

[@DraGon-cg6ge]

Bravo bro 🇮🇹

[@diegoortega8383]

Hi chef could you tell me please the difference between blue and red capitolino flour? Thank you for your videos

[@massimonocerino]

Caputo Blu For fermentation 12 to 24 hours W 270 Caputo Red deal for doughs with long rising lenghten up to 24 hours W 300

[@4Nora_life]

Hello chef thank you for the recipe. If the weather is hot - summer time - do you recommend leaving the dough outside for 24h or less? Thank you chef

[@massimonocerino]

Defenetly much less even 12 hours

[@4Nora_life]

@@massimonocerino thank you chef, I left it outside for the night and in the morning moved the dough to the fridge. I’ll take it out two hours before cooking. Once again thank you very much

[@dennis-6974]

thanks for sharing the recipe! it tasted very good. only the dough tore quickly when stretching, do you perhaps know how this is possible?

[@massimonocerino]

Make sure you use the right flour

[@raiderricks89]

Massimo.. I have a Question if I have dough leftover how long can it sit in the refrigerator before it goes bad.

[@massimonocerino]

Normally 2/3 days

[@raiderricks89]

@@massimonocerino thanks

[@yarinazoulay6775]

How much time you knead the dough before letting it rest?

[@luke9822]

Can this cold proof in the fridge for 2 days, rather than room temperature for 24 hours? How would you adjust for 2 days?

[@massimonocerino]

Hi Liker yes you can do it in the fridge to. Its no a problem .

[@samirsamish771224437]

Chef your recipe is wonderful thanks But pne thing.... How could the recipe of the dough completed without oil? And which yeast can i use?

[@massimonocerino]

Thanks for the comments. Neapolitan pizza traditional its with out olive oil.

[@massimonocerino]

You ca use fresh yeast 1 gr for kilo.

[@GA-iv2gx]

@@massimonocerino can you use dry yeast? If so, how much?

[@massimonocerino]

@@GA-iv2gx yes you can , use only 1 gr

[@kierancarberry7601]

I have just made my sour dough and its resting for 1hr how long can I leave in the fridge I want pizza Friday can i leave for 4 days love the videos massimo

[@massimonocerino]

It's a bit to long time. Normally 2/3 days.thanks

[@kierancarberry7601]

@@massimonocerino pizza Wednesdays so lol thank you

[@ihauntghost]

With it being winter time now, would you want you change the amount of starter? I would be scaling the recipe up and using for my own pizza pop ups outside.

[@massimonocerino]

Yes I do add double starter

[@ihauntghost]

@@massimonocerino interesting! I wouldn’t of thought double the amount. If I was to was a spiral mixer, would I mix everything together untill the dough 22c, rest for one hour and then ball up the dough, rest for 24 hoour?

[@massimonocerino]

@Joe Wells yes correct also due the heavy cold weather its coming definitely reccomend double amount

[@Mel-pg4xe]

Hi Sir, I didn’t see you knead the dough. Did I miss that step?

[@Sixtysecondsof]

Hey massimo! What’s your recipe for a 25kg flour for sourdough?

[@massimonocerino]

For 10 kg for example. 10 kg flour 250 gr salt 6.5 liter water 2 kg starter 500 ml olive oil

[@Sixtysecondsof]

@@massimonocerino thank you so much!

[@vipersnake94]

We just bought a big pizza oven. We're trying to get the dough right but right now we're using store bought pizza dough. Leaving it out for 8 hours ish. The pizzas have been sticky, like we cant get the pizza peel underneath it, it just collapses into itself and just ruins the shape and pizza before it even gets in the oven. Then when we cook it, even very thin (Which it also sometimes gets holes if it too thin) the dough comes out doughy in the middle even when the brick/stone is 850F but we turn the flame down to low and the top is really cooked. Yours is at 500F but the place we have our pizza say they cook it at 850F and done in 90 seconds. So how do we get it so its cooked in the middle....is it the dough were using? I dont know if youve heard of Pizzeria Libretto in Toronto but we're trying to get our pizzas to taste like theirs. They do give out the dough recipe but never turns out like theirs or yours. Might have to try this recipe of yours and see if the dough is still too sticky. Thanks!

[@massimonocerino]

Possible not good dough and wrong stretching check some of my videos about dough recipe. Stretching and how to use pizza pell maybe give you some tips

[@shibby328]

How did you make the starter?

[@massimonocerino]

Craig please check my video about the starter

[@Joe-ok1ri]

Why does it have to rest different times can't it just rest one straight time more longer?

[@danielgol4514]

Hello Mr Massimo, don't you use olive oile in the dough? can you please teach to how make dough for electric oven for business? dough recipe for at least 15 kg flour

[@massimonocerino]

Hi Daniel, i dont use olive oil for neapolitan pizza, But you can use olive oil for pizza dough Classic, for your Electric pizza oven recipe 15 kg 00 flour 375 salt 300 ml olive oil 7.7 Liter cold water 30 gr fresh yeast

[@jackjuliusmagic]

Does the sourdough starter have to be active or can it be a discard?

[@massimonocerino]

Active

[@srle6156]

Greetings. What's the max amount of starter one can use per 1kg of flour? 25% (250g) too much?

[@massimonocerino]

Depending of the whether if very cold 100/200 gr for kilos

[@doncressco]

@@massimonocerino When u say u leave at room temp for 24 hrs to ferment, what is the actual room temp?

[@massimonocerino]

@@doncressco out of fridge at all the time.i don't use fridge at all.but you want it's no a problem at all refrigerated

[@doncressco]

@@massimonocerino maestro I understand u don't use the fridge. I just wonder what ur room temp is like. Is it 20 or 22 or 18. For example I'm in las vegas n it's hot as fak. 😆 my room temp is 24 ish. Also on summer days do u use less than the 15% sourdough to flour ratio you used in this video. I have been making pizza for ten years n trying to go on the road with my craft. You are the best I've seen and I've seen over 100s of pizzaiolos .

[@massimonocerino]

@@doncressco I reccomend due to the hot places use refrigerated douh

[@dominicsieniawski4473]

I have a problem, my dough balls spread out much more than yours, but arent over fermented because the dough doesnt taste like sourdough that much. i want the dough to rise UP not OUTwards and i dont know how to do it... any help?

[@massimonocerino]

your dough should rise more Up, may be to much soft your dough so more hydro, also can be your starter its no enough

[@dominicsieniawski4473]

@@massimonocerino I use like 67% hydration so I don’t think it’s the problem. My starter is also very active, double in size in 4 hours, so I don’t know what the problem is

[@Jcslim138]

@@dominicsieniawski4473 try lowering it to 60% hydration.

[@arjundeepsingh2426]

So 250gm for pizza but if we are making panuozzo how many grams of dough.

[@massimonocerino]

200 gr

[@Lui8111]

Does sourdough starter grow slower than fresh yeast?

[@massimonocerino]

Yes

[@Lui8111]

@@massimonocerino thank you for your reply. I truly appreciate how quick you are. I also had one more question. Do you make your sourdough starter with double zero flour or do you make it with bread flour or whole wheat flour?

[@massimonocerino]

@@Lui8111 both

[@massimonocerino]

I use 00 flour and whole wheat flour

[@libsrcrazy9634]

You have to tell us how you made the starter or we can’t follow this recipe

[@massimonocerino]

Many video hire on my channel about sourdough starter