NEAPOLITAN PIZZA IN JUST 3 HOURS !

[@dennisvanotterdijk]

I love your content so much! Thanks for sharing your wealth of knowledge… looking forward to your next video!

[@letsflow.oficial]

Good job. Thanks for sharing

[@THISISPIZZA]

Thanks for commenting !

[@letsflow.oficial]

BTW, I tried this recipe yesterday at home. And it was much better than my other tentatives. Evolving a little every day 🙏🏼

[@gentz8310]

Amazing

[@ldeluxe]

Pizza looks amazing. Just a quick question. After 3hrs CF, you haven’t let the dough temp come back to RT or? So you have directly used it from the fridge? I am a bit curious as normally a too cold dough will always be far less stretchable and always bouncing back? Thanks for clarification and greeting from Germany

[@THISISPIZZA]

Thank you for your comment and observation - YES I use straight from the fridge, at 75% hydration the dough is relaxed enough to use it directly from the fridge, there would be no reason why you couldn't rest it at ambient temperature for half an hour before stretching the pizza - either way works, when a dough is so relaxed the coldness can actually help.

[@minidolly77]

Super pizza !!! 🍕🍕🍕

[@THISISPIZZA]

As always- thank you minnidolly77 you are the best !

[@MrLuciano23jo]

Ciao 👋! May I know please where can I get those specific containers for proofing the pizza? You are doing an amazing work. Grazie 🙏

[@Magnum756]

I fully support an Italian citizenship ad honorem

[@THISISPIZZA]

Viva Italia !

[@jackdavis8786]

Tried it, the stretch on the dough was great and was easy to work with straight out the fridge but I didn’t have that rise on the crust, maybe because I hand kneeded it rather than the machine

[@THISISPIZZA]

Amazing ! Well done. How much flour water yeast did you use ? Also what oven do you have ?

[@jackdavis8786]

I use the Gozney Roccbox, I used 5g of caputo dried yeast, Manitoba ora flour, I did use a bit of olive oil just on my hands as it got quiet sticky, I let it rest for 30mins and stretched it out but once I’d stretched it out and folded it it was hard to do it again.

[@GhostLeito]

Hello, I'm looking at how awesome pizza you make. I didn't hesitate and I'm going to try it, I ordered the flour you present, even though it's hard to find in my country. I wonder if you can achieve a similar result in the oven? (the pizza oven is in the process of being built)

[@THISISPIZZA]

Hi Jan, thanks for the comment and great that you are doing this and found the flour, I too have to order certain flours from Italy. As for the regular oven - it won’t be as good as a wood oven for sure but there is no reason why it can’t be done so go ahead and let me know how you got on. Set the oven to max temp and allow it to heat for 30 mins before putting the pizza in.

[@MrChristopherMolloy]

Love your videos, but do you really feel the need to tightly ball the dough during bulk fermentation?

[@jackdavis8786]

Amazing work, can this dough be achieved without a mixer?

[@THISISPIZZA]

Amazing point! Yes it can indeed as there is no biga. To achieve by hand knead instead of mixing. Start in a bowl and once the total flour and water etc are combined finish kneading on a worktop - go do it !

[@jackdavis8786]

@@THISISPIZZA yea going to defo try it out, I have the red pizzeria caputo flour, do you think it’s strong enough?

[@MrJusmobile]

Guaglio! No one would ever do a 3 hour fermentation! 😢 Its not digestible and you cold fermented it to slow down the process further! Manitoba is for croissants, brioche, pastries, mama mia! The dough was unstretchable for a reason. Its not fermented and ready yet. AVPN which you do not follow is direct method, 8-24 hours NO REFRIGERATION FERMENTATION! Che fai? What is this video for? Pizza was uncooked as well around the top of the inner cornicione! Inedible

[@ronb5425]

Seems my dough is a little lumpy when I'm done mixing, I did your suggestion, mix 5 rest 2,mix 2 rest 2, mix 2. Using the same mixer with k blade. What could I be doing wrong? Maybe not enough initial mix?

[@THISISPIZZA]

Which flour are you using ?

[@ronb5425]

@@THISISPIZZA Anna 00 Pizza Flour

[@pjb1986]

Clear dough pots look ideal, where are they from? Semolina also looks a lot finer than what I have managed to find in Sainsburys 😅

[@THISISPIZZA]

Dough pots are called 16oz deli pots purchased on eBay and are ideal ! Semolina is “caputo semola” and is available from Italian deli type shops

[@pjb1986]

@@THISISPIZZA thanks mate. Pizza looked great by the way, do you deliver? 😁

[@Allyby58]

Nice Pizza but does this affect the taste? I imagine it would.

[@THISISPIZZA]

Yes it does but its still a viable and great tasting pizza with only 3 hours cold fermentation - give it a try !

[@Allyby58]

@@THISISPIZZA Yes I will, it will be good for an emergency dough.

[@ronb5425]

Do you think i could achieve a similar result with this method in a home oven at 550 F on a pizza stone?

[@THISISPIZZA]

Unfortunately, no, you cannot achieve this in a home oven. You could be successful with the dough and everything except the cooking.

[@michaelt.2622]

Which hydration is recommended if i choose Caputo Pizzeria flour instead the manitoba?

[@THISISPIZZA]

Really good question. Rest assured that Caputo pizzeria handle is 75% hydration quite well, so go for 75%.

[@SamBatti88]

Hi, which water temperature may I use if my kitchen temperature is 20 degrees ? Thank you

[@THISISPIZZA]

At 20C I’d use tap temperature water, and hotter then refrigerator water

[@asstudio2613]

Ням ням😋😋😋 Сразу видно что готовится что-то вкусное) Я под ✍ся, а вы? .

[@THISISPIZZA]

Thank you for taking the time to leave a comment, but I don’t understand your last sentence?

[@asrrr1177]

@@THISISPIZZA He said: "I subscribed, and you (guys)?". Well, so did I. Thank you very much for sharing this great video. Also, I have a question. Did you use cold or warm water? Keep up the good work :)

[@davidbarnett8617]

Seems like the majority of the time in the mixer the dough was simply stuck on the paddle with little to no kneading taking place. While I'm sure pizza neophytes will not be able to tell the difference, I will stick to using a poolish then implementing the 'slap and fold' technique. You cannot rush quality pizza.

[@oliv123]

Hi. Many people are able to make a thick crust (contemporary style) like this without using this dirty process (too much surface spread on the work surface). If i see this in a restaurant, I run away ...

[@THISISPIZZA]

Thank you for your comment and concern however I beg to differ. The process of stretching is essential got gluten and building structure in the dough and helps to achieve this amazing crust. The stretch process comes from Neapolitan chefs and is commonplace in Naples

[@aspjake123]

Great video and instructions but that music, Arghh. Sorry.

[@THISISPIZZA]

Thanks for the comment music wise I just can’t appeal to everybody’s taste

[@aspjake123]

@@THISISPIZZA Understood! BTW the elevation on your Neapolitan Pizza is amazing

[@christianras259]

375grms not 350grms see your recipe dude get it right