Neapolitan Pizza at home

00:00 The history of pizza & the science behind it
08:16 How to make a Neapolitan Pizza in your home oven
The pizza steel
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Amazing Neapolitan pizza and a low temperature home oven are two things that don’t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least that’s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close!
How to make New York pizza dough
As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time.
Get your custom dough recipe here: www.pizzadoughcalculator.com/?...
Ingredients
100% high gluten flour
62 % water
2 % salt
0,25% instant dry yeast
1 % sugar
3 % extra virgin olive oil
Hand kneading
Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo.
Machine mixing
Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes.
Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo.
Cold fermenting & proofing
Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake
If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them.
This is how:
Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F).
Tips
If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base.
Credits
Video: Loes Korten
Animation: Ayoub Aghbalou
Italian Voice Actor: Giorgio Gasco
Music: Cas van Son & Rowan Hendrix
Concept, Script & Research: Pieter Städler
Caption & Research: Safia Abali
Research: Mr. Moltisanti

[@MALU_604]

THE KING HAS RETURNED

[@mikybink1]

And hes gone

[@ss_GOAT]

I think this is the best channel in whole KZbin. I can not think of anyone who teaches things better than you do.

[@sherin9898]

Thank you! Thank you! I made pizza by your method and it came out extremely well. Day 1: Puffed dough with dark spots on the edge, slight leopard spots on the bottom, crispy and chewy, and the taste was fantastic. Day 2: I made two adjustments: 1/placed rack and stone in middle of oven to allow slightly more cooking time on the first bake; 2/for the 4-hour rise, put the covered dough in the microwave (small space) next to a cup of boiled water (did NOT turn on the microwave). The proofing result was awesome; perfect Neapolitan crust edge!

[@benyeoh82]

Hey mate, I've only just started making pizzas but love your videos and the information you give, demonstrating your take but at the same time not discounting other people's thoughts. Great work.

[@LaurensVandeput]

Epic, glad to see how far you've come from your first Kickstarter, keep it up!

[@guitar81sb]

I'm a pizza nerd and this is definitely the best explanation for making pizza at home I've seen .

[@tomchernota8051]

I'm new to pizza craziness..so many problems and obsticles, even more unanswered questions.. The most analytical video so far, very very HELPFUL. THANKs.

[@slang3164]

Champion stuff as usual. I do a variation when I have no baking steel which is to pan fry the pizza to sort the bottom then finish under the oven grill. A thin pan works good as it doesn’t hold to much heat and cause the bottom to overcook while the top is getting the grill treatment

[@seymourbutts2010]

Bro THANK YOU for all your hard work!! Because of you I make pizza for my family. I always was to scared to try and make dough.

[@MessudMusic]

You are true master and teacher of love. 🙏

[@vanisakotha3410]

Thank you so much! I just made pizza, and it turned out perfectly. You're the best.😊

[@adam-oz1jo]

deserves more likes,, great video dude!

[@Datsun.Autowerk]

Bester Mann für beste Pizza! Thank you, Pieter

[@dustee2680]

This will actually help so many people make better pizza in their kitchen oven.

[@rew2]

Great to see you back! Still love your Pizza dough calc

[@cryptouncle6630]

me too

[@anastasiosleou7139]

You got to love this guy

[@LB-un5sx]

Amazing tipps and video edit!!

[@JohnSmith_UK]

You're my pizza guru. Danke ! Been on a similar journey to Napoli and experimented a bit to finally using Ferrari oven which gets to 400 degrees for a perfect neopolitan. Peace !

[@billmoyer3254]

Perfect technique here!

[@rainer05er39]

Hi, just made the pizza exactly how you did it in your video. It‘s really a gamechanger. Never thought, that I could bake such a pizza in my home oven. Thank you very much!

[@Romafood]

👏

[@martinogmckeever38]

dude this was a grat video , thank you, entertaining and enlightening

[@Easy-Cooking]

Great job! Thank you very much for sharing! 👍👍👍

[@Lorenzo69]

You're freaking awesome dude 😎

[@lucetto]

Best infomercial I have ever seen. Bravo.

[@ginochavez]

Amazing. Hats off!

[@jklphoto]

Absolutely spot-on. I bought a 1/2" steel that covers my entire oven rack. Best $ I ever spent! Wish I had these tips when I started my pizza journey three years ago. Thanks for ALL your videos Peter!

[@julianshepherd2038]

Do you mean a dollar or lots of dollars?

[@vivekteega]

@@julianshepherd2038 Not a lot, probably $10-15

[@braddixon3338]

He means "the best money I ever spent"

[@oro5z]

@@julianshepherd2038, use your brain. Not $1, but just money in general.

[@joaoteixeira1536]

Bro you are amazing, thank you !

[@leafster1337]

in america most commercial orientated flour bags (25-50lbs bags being ap or bread flour) have malt added for better browning. a lot of ovens preheat from the bottom so u can preheat the steel at a low rack. i tried the lowest rack and it literally incinerated my dough black instantly, so probably not the lowest. u can transfer the steel up to the boiler holding the steel on the grates (holding the steel directly will melt or heat through whatever ur using). preheat ur broiler to hottest 2-10 minutes depending, then i like to throw in just a little water for some steam when i put in the pizza to aid in the crust rise. not too much water or else it wont brown in time when the toppings and sauce are cooked

[@vivekteega]

Thank you! I recently bought 3/4" mild steel slab, but didn't realize the dough recipe should also change according for a home oven. Will try this and post the results ✌🏾

[@ditackett]

I watch Vito he has aA channel that teaches Neapolitan style pizza with the dounke ferment I just subscribed to u so now I’m gonna watch ur how to make dough recipe and see if I do it like he does. He teaches this method . How to cook a homemade pizza too with double baking pizza crust. Thank u

[@ramencurry6672]

A masterpiece

[@tradeslowtradefast]

but you have changed the pizza. 9:22 and 9:54 tells the story. Count the number of basil leaves😀😀😀

[@adame26]

wow disappointed really. I know many cooking youtube do suck tricks. but didn't expect from this guy

[@F.AZalaf]

Biggest master of Pizza💯

[@seckinabbas197]

Dude! I know understand the real life difference between ordinary and extraordinary pizza! New York style dough really transformed my pizzas that bake at home. Thank you very very much! I'll definitely buy your pizza oven when I have the chance.

[@Dreyno]

This is something I did a lot of experimentation on years ago. The method I found worked best was a combination of a pre-heated cast iron skillet on the cooker and a hot broiler. Make your base, throw it on the skillet (you can throw some rough semolina or corn meal on the skillet of you’re worried about sticking but it’s probably unnecessary) and top quickly. When the crust bubbles up (probably less than one minute), transfer under the broiler and finish for a couple of minutes until the leopard spots appear. You don’t need New York style dough or double baking. It looks and tastes incredible.

[@Lorenzo69]

​@@ETPittAgreed 👍

[@Partypoopering]

This ^

[@Val_Halla777]

Excellent series. Really well done man. Inspired me to try this. Btw. I get the thin steel bake sheet isn’t good..but for the video, not using parchment paper under pizza for that example would’ve been more convincing to show the difference..since you didn’t use it under your pizza steel imo. Cheers

[@laithpi]

How passionate you're about Pizza! Greay job man 👏🏼

[@davidsal8308]

I love your videos!!

[@BerserkerGuts_]

Buying a firewood pizza oven has been a game changer. I literally was dealing with this issue, where my pizzas were coming out as complete failures in conventional ovens. It would take 20 minutes for the pizza to bake in a regular oven, firewood cooks it in literally 2 minutes and it tastes amazing.

[@moonriverman9515]

Oh! Long time no see brother,i'm a huge fan.

[@wonderwalker87]

This is awesome

[@durial702]

When cooking small pizzas in my home oven I was concerned that I had such a large crust and only a couple bites with ingredients per slice. But seeing that yours comes out with the same proportions makes me feel better.

[@Romafood]

👏

[@OlegBaranov-Belgorod]

You may put sauce on the edge and cheese and peperoni, and you will have more stuff to eat. The crust is only caramelized starch (sugar) (carbohydrates), little protein and very little fat, nothing else, has no food value, only look. So, don't be afraid to use it for something better. I hope you don't have an obliging Verace Pizza certificate from AVPN to change your pizza making.

[@jfk1998]

Loved your videos. Very well done. What dough recipe would you use for a ooni pizza oven?

[@hfranke07]

Great video. Thanks

[@arthursandomine5464]

Before video: Hmm, I already know how to make Napotilatan Pizza at home... Well I might learn something... During: Oh!...Thats a good idea! Thank you. Learned alot. Have to try it!

[@slang3164]

You are a Champion

[@Romafood]

Bravo! great work! greetings from Rome, Italy

[@Tommy-rh4wc]

fantastic

[@sdkboss]

Love your videos! Do you think you could make a traditional cooking video showing all the steps and giving tips? I use your calculator but I still cannot get a decent pizza. Sometimes it is not rising, sometimes doesn't stretch...

[@user-jn4ze3mb2f]

I love your film and I hope you keep creating🥵🔥

[@keeganchung]

Real nice guide

[@liormelamed]

Great video!

[@Numbermind]

Amazing video! Subscribed!

[@Heiwa1928]

Thank you so so much. 😭 The "pizza and electric oven dilemma" is finally solved. 🙏

[@mr-vet]

Pizza is one of my top 3 foods…..Medium rare steak (Strip, Ribeye, or tender loin) and xtra spicy chicken curry w/ rice are the other two faves

[@julianokuzhicov]

Bravo bravo

[@thwizzleNL]

So do you dissolve the sugar (together with salt) in the water before dropping in the yeast?

[@fastnbulbouss]

I use a flat cast iron pan...heat the pizza on the top stove to store max heat on the cast iron base...after a few minutes I put it in the oven. Bottom is always well cooked.

[@timeout9851]

Great vid.. PEACE!

[@vickyb9900]

Just found your website and I love your videos. Just bought a pizza steal and I’m going to make your pizza! Two questions. If I wanted to freeze some of this for later, at what point in the process would I freeze it? And since I have arthritis in my wrist and hand can I use my KitchenAid dough hook for the initial kneading. Thank you!

[@oro5z]

I'm no pizza expert but I've seen in a couple videos that directons include how to make the dough in a KithchenAid mixer. For me it's also hard to knead by hand.

[@TheKanivalos]

I just found out about your channel , just a small question the same method with a ceramic stone does it work? I dont have steel (yet!), good job btw

[@stizzendazzen]

*napoletana - mit viel Respekt und Liebe für deine Arbeit

[@nikoskavousi]

Congrats for your videos!🎉 How can i make this dough, with poolish ?

[@hodlyourpawstothemoon792]

Fantastisch kanaal man !

[@user-zo2hn9kt7k]

Кайфую от таких видео

[@seanonel]

The Persians used to make the earliest forms of pizzas with flatbreads on their shields held over a fire. They were usually topped with pomegranates, dates etc, but they are regarded as the first pizzas. Tomatoes etc had not yet been discovered as they came from South America...

[@julianshepherd2038]

No pineapple?

[@OlegBaranov-Belgorod]

The modern pizza (before it was a type of flatbread) is about 130 years. The Mill of Naples is 100 years old this year since 1924. The yeast is 170 years old. The pineapple is from Hawaii. The peperoni is from the USA. The tomato is from Mexico. The pizza is a world heritage. Some pizzas have figs, so they are probably from Persians.

[@shaynestark1550]

What are your thoughts on poolish?

[@orenbaranes457]

wow

[@garyriccini3904]

Is there a convection broil setting?

[@ynot22tony]

Woooooow

[@user-yi6dc2fv8s]

What setting do you use on the oven?

[@AnthonyDibiaseIdeas]

Thank you for the content. Minor comment -- New York-style pizza came about because the coal ovens they found couldn't get hot enough? Have you been to John's of Bleecker street? I like your enthusiasm, but you may want to do some more research. Gas-fired deck oven brands like Blodgett and Baker's Pride dominated early pizza restaurants in the Northeast. These ovens operated at a maximum of 600-700 degrees if you really pushed them. Coal-fired ovens back then could easily maintain temperatures of 700-900 plus. Hardly anyone could afford to buy and operate a coal-fired oven, even if they could find one. And as you mentioned, wood-fired ovens were completely out of the question. Net, net -- you are correct about pizza makers having to evolve to New York-style because the high temperatures necessary for Neapolitan-style pizza weren't feasible. New York or Neapolitan? Their both wonderful.

[@jackbeuker8346]

Really taking my advantage of all your well educated information. Thanks for that. However it is very clearly visible that the pizza you took out of your conventional oven dit not have the charing or crispy crust as the pizza shown in the last frames.

[@radouanedrissi]

Hi chef It is said that after preparing the Neapolitan pizza dough, we leave it for 3 days to rest. Is this true?

[@JamQubson_poland]

my God. It's delizioso .

[@pitik541]

Hi, can you make a pizza in a electric oven with a stone pizza? i have a stone for pizza and i would like to know how i would make the perfect pizza with it. Thanks!

[@mauro.duarte]

Can you make a video about the difference between making bread and pizza? please

[@kliCali]

Did you know that in Argentina ( buenos aires ) is the country and the city with more pizzerias in the world? You like onion ? Have a look in the Fugazzeta pizzas from any pizzeria porteña ! Will blue your mind! Regards

[@baconsauce6364]

His pizza steel is 0.6mm thick, has anyone tested even thicker for example? Like would 0.8mm be better? I'd think so, but maybe to heat up 0.8mm might take too long, and the increase in heat retention might be not worth the time/negligible between the two at home electric oven temps?

[@streamvision145]

Can you make a video on making Roman style thin crust pizza

[@JamQubson_poland]

hi. Shuould i make pizza dough like normal neapolitan pizza ( dissolve salt and sugar in water or put sugar in to flour or something?) update: i made this like mixed sugar and salt with flour and dissolve yeast with water and i continued like normal pizza dough

[@mauro.duarte]

Can you recommend any good pizza books?

[@roccosdough]

Have you tried a 50 or 55% Hydration Dough with same high flame high temperature cooking? I feel you will get a good oven spring still while a crunchier pizza entirely. - Your thoughts?

[@wile123456]

I'm great ful my oven can go to 350 degrees Celsius, helps a lot

[@mariits]

what is about poolish or biga ! ?

[@theguynextdoor4978]

Having enough heat is such a big part of the secret. If you are planning to make a lot of pizzas, Ooni, Effeuno, Sage etc has electric ovens that gives you the neapolitan result you want. One of the criteria of the neapolitan pizza association is that it needs to be cooked in around 90 seconds on very high heats. If you got space, and money it's worth investing in a high heat pizza oven.

[@luke.hutchinson]

Will this idea work with a pizza stone instead of thick steel? The thickness of the steel and the stone are similar! I like the idea of using the grill AND oven fan. Will try this next time. Still haven’t mastered the perfect home pizza but will keep trying. Just bought some 00 flour but shame to read that it doesn’t work best in the oven 😢

[@TheSpeedturns]

With small Pizza Stone i had not that great of an experience with a thick stone it works great

[@sthooligan88]

Pizza Einstein ❤

[@rayvento1399]

Where is the pizza dough recipe located?

[@MegaMicraman]

Can you used pizza stone instead of steal?

[@intptr]

what is the difference between home neapolitan and new york style pizza ? on your pizza calculator the ingredients are the same ratios

[@mikybink1]

Need new video!

[@frankxd9232]

What kind of cheese is that ?

[@mike4fo]

Song at 5 minutes?

[@parasid108]

Do you have paid video series?

[@Chris-eq3uh]

I did this, unfortunately the crust dint have the same look

[@ariyanbiswas5644]

It's been a long time

[@waheck]

Nice presentation. You got me over my pizza making problems. Appreciate your efforts. I must say tho wtf is up with the negative bs?

[@GugliLucchesi]

Sorry but what about the temperature of the oven?

[@user-zq7qn7qi6y]

What about pizza stone?

[@nando2139]

Fucking lovely. Great video really helped me out!