Neapolitan Pizza Dough Recipe (Quick & No Knead)

[@mcpribs]

Thank you for your beautiful and laid back cinematic style! Reminds me of enjoying a fire in a log cabin on a snowy day. The world stands still whilst attending to the truly important things. Thank you!

[@guillaumevermaak1081]

MYYY Goodness this was one of the best videos I've seen in a long time. No silly emotions. No shaming other recipes and content creators. No silly jokes... just pure magic. LOVE the music and slow motion. Well done mate. I sure as heck will try this recipe all the way here in South Africa. Keep up the hard work. I am a fan for life!

[@judyhendriks4184]

Verseker die beste pizza Guillaume !!! 🎉🎉🎉

[@1_Ivy1]

Beautiful video footage! Love the editing techniques & music! ♥️

[@justsomegirlwithoutamousta3173]

Agreed

[@polythewicked]

This guy gets it. Fresh, high quality ingredients, simple food.

[@rosemarydirisio1236]

Meaning what is fresh.. curious 😊

[@fabiobettiFRC]

Sensacional! Sempre quis fazer, mas era barrado pela complexidade envolvida no processo. Vc simplificou as coisas, e parece que ficou muito bom. Obrigado!

[@loveforcookingwithMichelle]

Ok so…. I made this. I bought an outdoor pizza oven and wanted to start perfecting a dough recipe figured I would try two so I tested two recipes this being one of them. In terms of chew and ease this was par far the winner it was so fluffy and chewing and crispy and fast and easy!!! Make this its perfect! I only added 1- 1 1/2 tbs of honey.

[@markodevivo]

Amaizing dough, cant bekieve that the dough can be so airy and soft in just a three hours. Great job.

[@nancyl9678]

Every new video is like a "short film". Great work, delicious and innovative recipes!!! Pure joy!!!

[@MileZeroKitchen]

Thank you so much!

[@kinaost]

Love the look and feel of your videos, so relaxing to watch! Keep it up with this style!

[@James_08_07]

Amazing cinematography, I was hooked from the first to the last second.

[@ashadahmad651]

I am on a fast for 72 hours. And this video right here describes what I want to make in a picture perfect manner. I aspire to have such a kitchen and equipment for myself to make this at home. Beautiful this is literally art ❤️

[@aafjebrandt5163]

Great recipe and moreover a meditative experience watching this beautiful video. Feeling zen AND hungry now.

[@horstschluchter6050]

Danke!

[@MileZeroKitchen]

Thank for the support!

[@mariellebdg5082]

Thanks!

[@MileZeroKitchen]

Thanks for the support! You’re the best :)

[@calokent411]

You are just great and it is always a pleasure to watch these lovingly made videos and recipes! Especially this one is just right because my new gas pizza oven came today !!!!!!!!!!!! Thank you Bro 👊 Salve Calo

[@MileZeroKitchen]

My pleasure 😊

[@VictorYepello]

Finally today I get to do this recipe. My "summer" oven was just replaced so now I can bake again in the desert heat. Today's version will be Fontina cheese, bits of red bell pepper and basil genovese from my garden. I'll use half of the recipe today and the other half for Leiter in the week. ☝️ 🎉 Grazi Mille ❤

[@yunwedding]

I've tried over a hundred different dough recipes over the years and this is by far the best in terms of effort and greatness of the final product. Bravo!!! I'm curious what spoon is used to apply the tomato in this video.

[@shipetaukin]

So happy I found this recipe! The no-knead method is a lifesaver.

[@MileZeroKitchen]

It really is!

[@edwardf9661]

Beautiful video and pizza! The spreading of the sauce was hypnotic!😎👍🍷

[@missthunderstormable]

wow, great presentation! I think most important for pizza is good oven and highest possible degree. unfortunately most ovens are just up to 220 degrees. how would that pizza bake on conventional 220 degrees?

[@omara1321]

It's bake, no matter, Simply longer 🤷 ciao from Italy 👍

[@weenyar7189]

A symphony!! 🥰🥰🥰Great pleasure to learn,watch and listen. Thank you so much for sharing 🙏🏼😇🌹🌹Saludos desde México! Un abrazo!

[@NeonCucumber]

Beautiful work! I know a ton of effort goes into the cinematography aspect of your vids. You make it look seamless we love it.

[@MileZeroKitchen]

Thank you so much!

[@MileZeroKitchen]

Thank you so much!

[@Bcsurvivor2014]

This is amazing and very relaxing to watch. You are a true artist. I’m going to try this recipe today since I’ve failed every time I’ve tried to make authentic pizza. Wish me luck! 🤞🏽

[@MileZeroKitchen]

Good luck!

[@Bcsurvivor2014]

@@MileZeroKitchen It wasn’t good unfortunately. I followed your recipe and the crust was hard not light and fluffy like yours. I cooked it in the oven on a stone. I still don’t know what I’m doing wrong. I’m a great cook in other areas of my life! Very frustrating!!

[@MileZeroKitchen]

@@Bcsurvivor2014 sorry to hear that. If it was hard maybe cook it less? Tough to say without understanding what you’re doing wrong.

[@Bcsurvivor2014]

@@MileZeroKitchen Okay! So my pizza balls went flat. The first one I cooked didn’t work but I left the other 3 out and reworked them and left them for a couple of hours. I heated my pizza stone up on my grill to 750 and OMG!! I made FANTASTIC pizza!!!! I wish I could show you the video and pic bc I’m so pleased with myself. THANK YOU! ❤

[@pipper4770]

Considering how quick the preparation is the result was quite good. Im saving this video so I can try it later, cheers!

[@pascalvanmiltenburg]

Excellent recipe and great video again! Tried it for lunch as it is the perfect time to prepare it quick and easy in the morning, added vegetarian options in my case and it came out almost perfect! Next time, I'm placing the pizza stone on the highest rack just to get a better cooking of the dough. Will 100% make this again, every time I need a quick but delicious pizza.

[@paolointhenight]

I think we live in the same municipality... I recognize those green garbage cans haha. As a fellow Italian Canadian with a passion for cooking, I just found your channel and absolutely love what you're doing dude. Your recipes are on point; I'm picking up some great tips watching your work! Your passion and enthusiasm shine through in your work!

[@Rootcauses451]

Perfection! Well done sir. That was a classy demo of skill and taste.

[@hom296]

One of the best food prep videos that I have ever seen!!

[@amandautah]

I agree. Why can't more of them be this way? To the point with little to no talking. I can't anymore with the dramatic opening sequence (why are so many doing this now?) a 10 minute intro into what they'll be making, the obnoxious music and the in your face font. More of this chill stuff fo sho!

[@smachnaesci_dobrapici]

Гарно знято, чудовий рецепт, прекрасний результат! Дякую!

[@drcaos01]

That Tequila at the end, was just inspiring...what a great vid.

[@constanzasotofica6541]

Hola que tal, cómo haces para que no se te pegue la masa a los dedos? Es mi 2do intento y no me quiero rendir, la masa se ve deliciosa 😮 será aceite?😮

[@sachertorte9806]

excellent! doing it now, the last rise I put in a fridge because I started too early. but the dough looks exactly like yours, feels good in my fingers too. greetings from Austria. Nela.

[@sachertorte9806]

And it came out excellent!! Thank you thank you!!

[@jklphoto]

Bonci! Si! Looks amazing! May try one today, then bake others on subsequent days to see if cold proofing makes a difference. Grazie!

[@밥중독자]

이건 빵굽테라피야 I love to watch you cook. Your channel give a healing to me. Thank you for sharing your recipe ♥

[@피피챠차자]

I get a lot of inspiration from watching your videos. Please keep posting good videos for a long time. Thank you

[@MileZeroKitchen]

Thank you!

[@tonyjames2144]

The Don Fulano Blanco at the end was pure class, the Pizza making was pure magical...I will subscribe now and have a shot of Tepozan Blanco Peace

[@ImagineSaro]

Tried it and it really is a great recipe, thanks to you I will definitely eat pizza more often now, since this recipe is so much quicker 😅❤

[@glennymac9123]

Will have to give this recipe a try… looks sensational! Gotta luv the Ooni pizza ovens for the high heat they generate. I’m still on an Ooni Pro.

[@Sam-ys1er]

QUESTION: What temperature of water did you use before putting it in the bowl to mix with salt? I used cold water, but after baking the pizza in my 750 degrees pizza oven, the crust was dense, no air pockets. I'm going to try using warm (not hot) water next time to see if that makes a difference. I've made lots of pizza (but where making the dough is a 3 days process) and those always had air pockets in the crust. I'm going to review your video and steps again to ensure I'm doing exactly what you do. Great video BTW! 😊

[@Sam-ys1er]

I should've scrolled through all of the comments before I posted my question -- I see someone else asked that question and you responded with room temperature. If you're able to edit your video so that it mentions the water should be room temperature (not cold like I used), that would be helpful to other people 😊

[@nonickname5242]

I hate to tell you..but it will still not work in 3 hours even if u put room temp water. How do i know? I tried exactly the same receipe as this video and as I expected the dough did not rise. 3hrs is not sufficient. Don't trust a guy who is so good at editing skills. Lol

[@GregCurtin45]

Both pizzas came out as the best ever. I did put it in the fridge for about 18 hours and then let it rest & rise for about 3 hours. I roasted two bulbs of garlic (and along with some white wine, butter, olive oil, heavy cream, Parmesan and S&P made a white garlic-Parmesan sauce for both pizzas. Pizza 1 was traditional with sausage, ham, & pepperoni etc.. Pizza 2 was a little more fun... i make my own K-Paul's blackened redfish seasoning and use it on chicken breasts. Lightly shredded along with roasted red peppers, basil and grated Asiago cheese on top. It was outstanding on the garlic/Parm sauce and your pizza dough. Best non-traditional pizza I have ever had. I only made one change to your recipe and that was not rolling out flat (Neapolitan style) and making it more traditional. Thank you for all of your help and encouragement. This is the perfect pizza dough for the home cook. The crust comes out like you were eating in an authentic pizza shop in Italy.

[@matijajurajic1312]

When you talking about -dough in fridge for 18 hrs + 3hrs rest and rise= you mean at RM,(Room temp.), right?

[@GregCurtin45]

@@matijajurajic1312 Correct. Whether you are making pie pastry, cookie, or pizza dough it needs to hydrate and relax. In the case of pizza dough it needs to come back to room temperature and then be allowed to relax and then rise. He recommended approximately 2 hours to rise so I added 1 hour to come to room temperature.

[@twinosmcfly]

On which stage you put your dough in the fridge ?

[@GregCurtin45]

@@twinosmcfly I put the dough in the fridge right before the final rest. One needs to allow the dough to come back to room temperature for about an hour and then begin it's final rise (approximately 2 hours depending on the temperature of your room)

[@twinosmcfly]

@@GregCurtin45 make sense thank !

[@aidamujkic7341]

Great job,very satisfying to watch👏👏,just wandering is water cold or warm used in recipe?

[@fata__morgana]

Amazing video, can you also make a variant without flour 00 and high temp ovens ? It would be nice to compare both versions

[@diogo4772]

Bellissima!! Una vera opera d'arte in breve tempo!🤌

[@axeldecarlis6644]

Hello, for a domestic oven, you must set the cooking mode to grill, rotating or static heat? Great recipe, amazing

[@MileZeroKitchen]

Static. First 2-3 minutes bottom rack, then grill for the last minute or so! Good luck! 👍

[@darkshokoladka]

Wow! It's incredible ❤ especially ASMR 😊 pizza looks fantastic

[@remycasteleyn6661]

How many degrees is the oven mine goes to just 250 Celsius… btw loveee

[@jonas3115]

Wow, this was damn near perfect! Only tip I can give is to not blend the tomatoes since it might crush the seeds and give the sauce a bitter flavor. Just mash them by hand, works just fine :)

[@brunogiordano2505]

Increible video y muy buena receta. Algun consejo/alternativa para los que no tenemos pala?

[@kinaost]

I followed your recipe but didn’t get that fluffy air filled crust. How many stretch and folds are needed? Maybe I didn’t do enough?

[@SamuelMaujean]

Bonjour, Merci pour ce partage agréable à regarder ! - Peut-on diviser la recette par 2 pour 2 pâtons ? - A combien de degrés la pâte repose-t-elle SVP ?

[@josuelopezperez6797]

Una pinta deliciosa. Felicidades por la calidad de tús vídeos, muy cuidadosos y muy apetecibles las pizzas! 👌

[@sojeong7888]

이 채널 진짜 좋아.. 뚝딱 뚝딱 쉽게 잘 만드는데 사운드는 약간 asmr같으면서 영상미도 있고.😍😍

[@MileZeroKitchen]

Thank you so much for watching

[@dougefresh133]

Your videos are works of art.

[@MileZeroKitchen]

Thank you!

[@Cosmic_soul731]

Piece of Art. Can't wait to make my own first pizza. Bravo:))) Huge thanks for this amazing recipe.

[@ST-dr6qx]

Brilliantly shot!!!! and a FUN-Tastyq-ally looking pizza!!! Great! thanks; will try to get a similar result on Sunday! still struggling with the edge though - it will rise but..... but not so full of Air....

[@dashashevchenko3319]

Thanks for this video! Interesting, why did you use lemon juice with brezaola?

[@omara1321]

This Is how we do in Italy, more taste 👌

[@ГарикЗаб123]

Доброе время суток. Нравиться наблюдать за Вашими манипуляциями, после которых получается волшебный продукт! Обожаю эстетику в приготовлении, так как сам готовлю. С опытом пришло понимание что простые блюда иногда приготовить труднее чем что то замысловатое.

[@MileZeroKitchen]

Thank you!

[@Cessounette]

Great work!! What do you do with the leftover pizza dough balls? Do you freeze them?

[@joshn1287]

Your videos are informative, relaxing, and artistic. Thank you for sharing!

[@MileZeroKitchen]

Glad you like them!

[@TheScrumptiousSpoon]

It's more about aesthetics than pizza! Beautiful )

[@ledout7733]

It all comes down to the pizza dough , and this pizza dough is a winner .

[@opeepingtomo]

Are you using cornmeal/semolina when forming the dough into pizza shape or is it just more flour?

[@tedeck419]

I really like the video, but i am not sure what i am doing wrong. I must be doing something wrong. I tried twice and i did not get the crust to rise. Do you have to activate the yeast? I used room temp water. How many times do you stretch and fold? What size pie does this make? Thanks for your help.

[@onemorething100]

Can the dough be refrigerated or frozen for later use?

[@catherinelignon4767]

Yes

[@bildotunechi]

Amazing, as always! Is there a reason for the home oven on this one? Is it better suited for that due to the longer cooking time, or am I better off with my Ooni?

[@cri4820]

Che belli i tuoi video!!! Mi fanno venire una fame 😂 ma anche voglia di provare le tue ricette 🍕🍺 Bravissimo 👏🏻

[@SMS38i]

Very nice work. But who is Al Carpaccio?

[@TheJugendstil]

Thanks for a new inspiration. I would love some recipes with rye. I bought a whole lot some time ago but cannot find any delicious recipes. Is there pizza with rye? Did you try some sourdough rye bread? Really curious. I already learned so much from you. All the best 👍🙋‍♀️

[@911PCR]

Bravo! . Simple. Fresh...outstanding.

[@eddyescobar2677]

i dont know whats better, how this video is filmed or the easy recipe...

[@jaylaurs4514]

Im happy to find this channel. This video is really great. Like the recipe but my dough is after proofing still very sticky. Making the dough balls is a challenge and chapping the pizza too. Any advice?

[@psiconefrologia]

I've been having a bad day today, in the kitchen. When I watched your video, I felt relaxed and calm. I had a good laugh when you had problems with the can 😂

[@shaunmichael2477]

Im making this tonight to use tomorrow's after final rise how shoud i store in fridge or room temp?

[@GregCurtin45]

I was wondering if one can make this quick Neapolitan pizza dough and take it to the start of the 2 hour final proofing stage and put it in the fridge for a day (or two?). Then bring it up to room temperature, allow it to rest for a couple of hours and then begin shaping and making the pizza?

[@MileZeroKitchen]

You can but you should use a strong protein flour for longer fermentations!

[@GregCurtin45]

@@MileZeroKitchen Thank you sir for your quick response. I've been making pizza dough for years but now I want to make good pizza dough. Really cannot express how valuable your advice and guidance is. Inspiring people to do better at thinkgs i n life is an incredible attribute.

[@ТатьянаРакул-т1з]

Самое лучшее видео по приготовлению пиццы, которое я видела. Спасибо вам большое. Желаю продвижение канала. Подписалась.

[@chrisvernon7608]

if you wanted to freeze some of the dough balls what stage would be best for freezing ???

[@JuleslachanceJules]

thanks for the video are you using broil or bake. thankyou

[@FlyingSnoopy]

Love your video! I have the same OONI oven but my pizza oven burns even though I have dusted most of the flour off the dough. Any recommendations?

[@elenipapakyriacou1]

My fan oven goes up to 190c and the conventional oven up to 250c. What do you advise

[@JoePetruolo]

Hi, I don't get the same result after the 1st rest, it is wetter than in your video so I have to give it a few extra rests and folds and the end result is not quite right. Thanks

[@ahw1661]

What kind of flour ? Can I use almond as I'm on keto diet?

[@edcastillo4456]

Do you store the unused dough at room temperature or refrigerator? Is there a chance of over-proofing?

[@marinastepanova1988]

Super schöne Videos, macht wirklich sehr viel Spaß! Danke!

[@marialuigia9662]

Ennesima ricetta squisita con l'eleganza di sempre, grazie 🤗

[@MileZeroKitchen]

Grazie!

[@volbeatdbv9846]

Wow, what a presentation, what a pizza, bravo!

[@joeygug613]

Can't wait to try! How much salt & olive oil for the tomatoes?

[@adrianadi2779]

what ooni indoor you use in this amazing fantastic cinematic video?

[@MileZeroKitchen]

It’s the Volt. Link in description!

[@새몽이]

Can I store the remaining 3 of 4 portions of dough in the fridge or freezer for later use? After dividing the dough into 4 portions, is it okay to place them in the fridge or freezer during the 2-hour resting period?

[@MileZeroKitchen]

What I would do I to let them sit for an hour at room temperature to start the fermentation. Then you can decide if to freeze them or keep them in the refrigerator for a max of 2 days. Good luck! :)

[@새몽이]

To store in the fridge or freezer, it means that instead of letting it rest for 2 hours after dividing it into 4 pieces, you only need to rest for 1 hour, right? How long should it be left to ferment after taking it out from the fridge or freezer?

[@vivianli596]

Excellent recipe!! My whole family enjoyed it

[@ImForgivenToo]

your pizza looks delicious !!!! will try it, but unfortunately don't have the Ooni oven....😕

[@MileZeroKitchen]

You can bake this pizza in a domestic oven without any issue! Temps for home oven are on the video!

[@ImForgivenToo]

@@MileZeroKitchen Thank you so much !! Got it! I missed it the first time as I was staring at your very appetizing and gorgeous pizza..😁

[@p007t]

What a video! It was like i was a watching a movie. My oven only goes up to 250°. Will it turn out the same yours at that temperature? Thanks in advance

[@OwlTasty]

❤ I will try this tonight. Thanks for sharing!

[@MusicMediaShows]

Looks great! Can I bake it in a normal oven?

[@klaus17999]

Perfecto!!! Danke fuer dieses Video. Sie haben einen neuen Fan.

[@thezerogforce]

thank you for telling us exactly what to do. amazing. i will try it. One question : if i dont have this white rest box what i do ? buy it :)

[@ozgulakyar7061]

How should I do it if I have live yeast?❤

[@flaviovianna4889]

Best pizza channel on KZbin! 😋

[@MileZeroKitchen]

Thank you 😋

[@Thefastlane425]

If I wanted to split this recipe do I also split the yeast?

[@MileZeroKitchen]

Definitely yes.

[@Thefastlane425]

@@MileZeroKitchen already made the pies before you answered lol and I indeed did split the yeast. Came out spectacular

[@siriratphongaree9015]

I’d like to ask, at what temperature should l make this dough?

[@Oceane-ow9sv]

Merci, la pizza est délicieuse. T'es un chef! 🥘🍕🍢

[@TheGamingMemoriesArchive]

@Mile Zero Kitchen Home electic oven preheated stone/steel max temp on which mode? bottom heat , top heat, both? fan mode , bake and fan mode ? i know i ask too many q's but i need your guidance !!!!