NEAPOLITAN PIZZA at home FULL TUTORIAL (2021)

[@jellypoo07]

Best pizza dough tutorial. So glad I stumbled across this. No long need any other recipe. Thank you Franco! 🤩🙏🏻

[@kneadingwithfranco]

Thank you so much

[@roopney]

It is fantastic I've now watched many many others but this one is the best by far.

[@kneadingwithfranco]

Thank you so much I appreciate it

[@2k_]

The best pizza tutorial ever. I've seen many videos but this one is exceptional. Well done. Many people put too much yeast but this one is too little and I love it.

[@pablo_accorinti]

Neapolitan pizza topping. Tomato sauce + garlic + mozzarella + basilico + olive oil. Thanks for this video, very useful!

[@iainwallington474]

I'm watching this amazing video tutorial at 2.30 am it's hands down one of the best videos on the subject of neopolitan pizza I've ever seen thanks for sharing buddy.

[@kneadingwithfranco]

I really appreciate your kind words and your support. Feel free to subscribe to my channel, new content is coming soon

[@foxisch8814]

This is literally the best video on Pizza I‘ve ever seen🤘🏽

[@kneadingwithfranco]

You’re too kind

[@Ilsasta]

This is such a fantastic tutorial Franco, you went through the entire process in such an easy and fascinating way, and got such an amazing result. Well done...and looking forward to more 😍😍😍

[@kneadingwithfranco]

Thank you so much my friend 😍

[@ModestlyBlazed]

This technique is really next level. Fantastic work!

[@kneadingwithfranco]

Thank you 🙏🏻

[@antoniomaesano26]

🤩🍕 la mia prossima pizza sarà fatta con questa ricetta! Ciao Ciccio 😘

[@francescoalbaneseFA]

Grazie mille per il supporto e per il commento Antonio 😍 fammi sapere come ti verrà la pizza 😘

[@erezcohenbox]

Hi Franco, really AMAZING full detailed video you have made for us. Lots of information in which I couldn't reach out in other videos I saw. This recipe (its amount) fits perfect for my family (4 kids). Just one question that I wanted to ask: 18 hours rising in ROOM temp. (?) and after that 6 more hours in ROOM temp. again (both in room temp)... is that correct?

[@kneadingwithfranco]

No it’s not. I would suggest to do 18 hours in the fridge at a temperature of around 9 10 degrees and the other 6 hours at room temperature

[@AriannaSangiorgio]

Cool💌🤗👏👏👏👏

[@kneadingwithfranco]

Thank you :)

[@mrinalini3946]

Great video 🙏🏼🙏🏼 very detailed and helpful 🌸

[@kneadingwithfranco]

Thank you so much for your support

[@MrBaastardo]

🇮🇹sei fantastico .. apprezzo le tue spiegazioni complete .. ti ringrazio tantissimo

[@peterspizzachannel8086]

Grande 😊👍

[@kneadingwithfranco]

Grazie per il supporto 🙂

[@arryspets8975]

Beautiful tutorial thanks 😍

[@kneadingwithfranco]

Thank you so much for your support

[@manopasto]

Hi Franco, thanks for sharing your techniques! I used the lamination technique so far for higher hydration doughs like for pizza in teglia, never came up with the idea to also use it for Neapolitan style pizza - but now I will, the pizza looks awesome!

[@kneadingwithfranco]

Thanks Julia

[@epr1]

This is utterly fantastic. Would you be able to tell us how to make a nice “same day” dough?

[@kneadingwithfranco]

Adjust the yeast 🙂

[@roopney]

Now I have 1-2 years experience I'm beginning to think 2g/kg of yeast is too much. But this is still an amazing video

[@kneadingwithfranco]

That’s why I am using the fridge to slow down fermentation. If you want to do 24 hours all at room temperature then yes it’s too much

[@VanessaSangiorgio1988]

Great tutorial! 😍

[@kneadingwithfranco]

Thank you so much for your support 😍

[@nicholasbezzina8389]

Can this be done with IDY instead of fresh?

[@francescoalbaneseFA]

Of course, check the description of the video. I left the quantity of IDY needed

[@nicholasbezzina8389]

@@francescoalbaneseFA Thanks so much :)

[@laurentweisgerber3846]

i like the second technique of ball shaping ;) you should include the raising times and temperatures in the description. check out Marco cappiotti btw :)

[@kneadingwithfranco]

I will definitely include everything in the next videos. Thank you

[@marcelomorenoparo]

beautiful pizza !!! what flour did you use? with what W? was the ambient temperature around?

[@kneadingwithfranco]

Thank you so much for your support and the compliments. I used Molino dalla Giovanna Napoletana 2.0 with a W value of 310. The room temperature was 20 degrees :)

[@cochiflito]

Hi Franco! Quick question, can I use a stand mixer? How’s that different? Great channel!! Thanks.

[@kneadingwithfranco]

Hello 👋 of course you can and it makes sense if you own one. If you use a stand mixer avoid lamination because the dough will be much tighter if kneaded with a stand mixer and will incorporate much more air inside

[@jamalahmed1709]

Hi. Can the first resting time be shortened. Like 6 to 8 hours?

[@kneadingwithfranco]

Yes of course, just regulate the amount of yeast accordingly

[@drewskeez1156]

Hi, what is the reason for the cold water in the beginning? I thought that varying types of yeast should be mixed in water anywhere from 85-130F

[@kneadingwithfranco]

By using cold water you help yourself when kneading by hand, because the dough would be much easier to handle. The cold strengthens a bit the gluten network. Also, by using cold water you make sure your fermentation doesn’t start immediately, reducing the risks of overfermentation.

[@drewskeez1156]

@@kneadingwithfranco Cool, I figured it had something to do with slowing it down. This was one of the clearest and well explained videos ive seen on making the Neapolitan dough. So many others leave a lot of basic things out. I was actually a bit alarmed by looking any my dough because I made this batch of dough tonight with your recipe, and its risen sooo much in about 5 hours. My first batch I made with one of Vitos recipes and it barely rose at all using dry yeast, no clue what I did wrong there. Also, this is the first time I saw the lamination technique done and yes I could immediately tell it improved the smoothness and strength of the dough... with the second round of lamination it did get even better. This came out too much smoother than my first batch of dough. Im going to be firing up my ooni for the first time tomorrow night, using 3 or 4 of these dough balls. Will let you know how it comes out.

[@drewskeez1156]

@@kneadingwithfranco But one thing I noticed was that my dough stayed stickier a lot longer than yours. When your hands were clean mine were still coming out with dough for a couple more rounds of kneading. They didnt start coming out clean until I was basically totally done. Does that mean I didnt knead it well enough up to that point? I had this same issue the first time...I wonder if its the flour? Im using King Arthur 00.

[@kneadingwithfranco]

When that happens, keep on kneading and take more breaks. Just by allowing the dough to rest, the gluten will develop itself. I will soon publish a video to show how to use autolyse to speed up the process

[@drewskeez1156]

@@kneadingwithfranco thank you

[@Jamalinioo]

Hallo, really really nice Video! Ma question : If i only wanna do the half of the dough for 3 Balls instead of 6, can I just halve the amount of all ingredients?

[@kneadingwithfranco]

No you cannot. You’re gonna mess up the hydration. Use applications like PizzApp which calculates the amount of flour and water for you

[@rc0mplex]

Excellent video. How wide is that nonstick round pan you use to stretch your pizza on? This seems like a great tool for even stretching, so I'm wondering what is the optimal width to make a pizza that fits well in the the Effeuno P134H/HA. Thanks!

[@kneadingwithfranco]

Around 30 cm

[@rc0mplex]

@@kneadingwithfranco Thanks!

[@andrearagao7910]

Excelente ,simples e fica muito saborosa, sempre faço essa receita. Uma dúvida, o tempo de descanso são todos na geladeira? Para abrir quando for assar é necessario aguardar ficar em temperatura ambiente?

[@kneadingwithfranco]

The proofing time I show in this video is at room temperature only, no fridge. If you want to use the fridge please make sure you leave your dough at room temperature at least 2 hours before moving it into the fridge, because you need to activate the fermentation.

[@andrearagao7910]

@@kneadingwithfranco thanks! So the resting timen of 18 hours its all out fridge, same for the 6 hours left?

[@kneadingwithfranco]

Yes same for the 6 hours after the balling up. Consider though that the temperature of my kitchen is 20 degrees. If yours is higher, you might need less yeast or less time after the balling up

[@andrearagao7910]

@@kneadingwithfranco great, guess without fridge it will be even better. Amazing. Thank you!

[@mikeyvisser8740]

Hey I just stumbled onto your channel. Wondered if this would work if you used a poolish recipe?

[@kneadingwithfranco]

Of course it will

[@mikeyvisser8740]

Thank you. I'm new to all this and I've never saw or known about lamination. I will try this method out.

[@mikeyvisser8740]

Also, it seems like I do everything right but I notice after I cut and ball and put the balls into the covered container, the balls don't really double and stay into ball form but flatten out even when I poke the balls and it bounces back. Is it an issue with underneading?

[@kneadingwithfranco]

Yes the gluten network of the dough is not properly formed. This is the first thing I can think about. What yeast are you using ? Fresh? Dry?

[@mikeyvisser8740]

I used active dry yeast. 1/2 tsp in a recipe that called for 1000gr flour and 700ml water

[@roopney]

where to get this type of mozzarella instead of soggy one I see in the supermarket (UK)

[@kneadingwithfranco]

Try the mozzarella specific for pizza from Tesco. It’s a block of mozzarella and it’s completely dry

[@roopney]

@@kneadingwithfranco thanks so much did not even know that exists but I am beginner!

[@kneadingwithfranco]

Anytime

[@roopney]

@@kneadingwithfranco sorry to annoy you again. I've just bought an effeuno (nearly went with a Volt) please can you advise on guidelines as to what temp to set the upper and lower elements at?

[@MrGabco09]

What oven do you use? Greaat video

[@kneadingwithfranco]

I used a Effeuno p134H but Ooni ovens are much better

[@christophershoults3166]

Great video Franco! I'm trying 2.0 for the first time today. Just wondering, how did you calculate the yeast quantity?

[@kneadingwithfranco]

Thank you so much! To calculate the yeast use this formula: (grams of flour * 22) / percentage of water / room temperature / hours of proofing desired. Example: 446 g of flour in your recipe , 65% hydration , 24h of proofing and 20 degrees room temperature. (446*22)/65/20/24 =0.31g of fresh yeast

[@War-in-Ukraine.2014]

@@kneadingwithfranco Franco, what is 22 means? Thx

[@kneadingwithfranco]

It’s just a constant used for the calculation

[@War-in-Ukraine.2014]

@@kneadingwithfranco thanks!

[@rbiv5]

For 63% hydration that is outstanding. Sometimes, I don't know why I just do 70%

[@kneadingwithfranco]

The reason why I did 63% here is because the type of flour I use does not really handle higher hydrations. I use 70% hydration quite often too.

[@milvolts1]

Mushrooms, chicken and sweet peppers

[@tommaso99]

Hi Franco - is this tipo 0 or 00?

[@kneadingwithfranco]

Hello, this flour is tipo 0

[@tommaso99]

@@kneadingwithfranco grazie Franco! Ps - troppo cool questa tecnica “laminating”!

[@neilliontv]

Hi Franco, love your IG page and videos on YT! On this recipe, it says 0.66g instant yeast for 1kg flour…is this right as it seems low? I have seen recipes that use 500g flour that call for 3g instant yeast! Hope you can confirm

[@kneadingwithfranco]

Hi Neil 👋 thank you for your comment. The amount of yeast I used in this recipe it’s adapted to the temperature of my kitchen, you would need to adjust yours. There is a formula to calculate the amount of yeast needed: (Grams of flour * 22) / percentage of water / room temperature / hours of proofing desired. Example: 446g of flour in your recipe, 65% hydration, 24 hours proofing, 20 degrees in your kitchen. (446*22) / 65 / 20 / 24 = 0.31g of fresh yeast. Formula to calculate active dried yeast from fresh: (Fresh yeast of the recipe * 7) / 23

[@neilliontv]

@@kneadingwithfranco Thank you so much Franco, this is super helpful! Really appreciate it!

[@Jamalinioo]

But with this calculate you how you reach your 2g ?? (1000*22) / 65 / 20 / 24 = 0,7 g

[@francescoalbaneseFA]

@@Jamalinioo yep you’re right 🙂 in this video recipe I did not use the formula I suggested but instead I used 0.2% of yeast 🙂

[@enriqueguilarte4183]

@@kneadingwithfranco hi Franco, so keeping simple, you use 2gr of fresh yeast, for Active Dried Yeast is: (2gr fresh X 7) / 23 = 0.61 gr Active Dried Yeast. Is that right?

[@user-bu1gx8tw3r]

Make it 3 minutes please

[@HarplandProductions]

Welcome to KZbin my friend! Keep it up!

[@kneadingwithfranco]

Thank you so much for your support mate

[@toml6535]

can it go longer then 24hours fermentation/? or does it need to go in the fridgE?

[@kYuZz]

terrific tutorial! thanks for explaining all the details of each step of the process and for sharing your brilliant pizza tricks!

[@kneadingwithfranco]

Thank you so much for your support 💪🏻

[@fullmetalskalpell8550]

Nice video Franco. Good détails and clear . Thank you for sharing and keep them coming ! 😉🙏dirk 🇧🇪

[@kneadingwithfranco]

Thank you so much mate , I appreciate your support 🤩

[@ims3oo303]

Amazing video the best recipe and have ever see also Respect for translated Arabic in description my question I want to know about your oven you use it’s interesting I want to get one

[@kneadingwithfranco]

The oven I use in this video is and Effeuno P134H but If you want to level up your pizza skills I recommend Ooni ovens.

[@ims3oo303]

Thank you very much for your time sir