Neapolitan style pizza in just 6 hours!

For this Neapolitan style pizza recipe ready in 6 hours we are using a pretty high hydration of 70%. So you need a good flour with at least 13.5gr of proteins.
Alternatively you can do this pizza recipe also with less hydration. Leave me a comment for an alternative recipe with 65% hydration and still only 6 hours to be ready.
Ingredients for 4 pizzas:
Flour 605 gr
Water 420gr
Yeast 2.5gr
Salt 13.5gr

[@Nosceteipsum166]

The pizza looks flawless. Perfection!

[@italianpizzasecrets4761]

Thank you!!!

[@RB_0.77]

Awesome. I’ll try this. Thank you

[@italianpizzasecrets4761]

I thank you 🙂

[@sainjs]

Looks tasty!

[@italianpizzasecrets4761]

Thank you!

[@strengthandhonorbrasil3286]

Great job great pizza.. congrat's from Brazil

[@italianpizzasecrets4761]

🙏🙏 thank you!

[@sc4708]

Nice bro

[@rashidalmazmi7041]

Im going to try your recipe looks good

[@italianpizzasecrets4761]

Nice! Make sure you use a strong flour 😉

[@rashidalmazmi7041]

@@italianpizzasecrets4761 my flour is 12.5 G protein would it world I usually use it’s works fine - it’s hard to find pizza flour around where I live

[@italianpizzasecrets4761]

@@rashidalmazmi7041if it is working fine then it is good 🙂 for 70% hydration like in this recipe flour makes a difference 😬

[@lilkalilla8718]

awesomeness 🎉

[@italianpizzasecrets4761]

Thank you!!!

[@roccosdough]

Awesome! Glad to see you add the salt in the end process as to retain the correct hydration you want. Cool !

[@italianpizzasecrets4761]

Thank you!!🙏

[@cloud6526]

@@italianpizzasecrets4761 How much instant yeast will I use?

[@italianpizzasecrets4761]

@@cloud6526 multiply the amount of this recipe by 0.4

[@italianpizzasecrets4761]

@@pcplsdxtc if you multiply by 0.4 is like dividing 🙂

[@solo022667]

If I want to make only 2 pizza dough . Do cut cut everything in half ? Flour , water , salt and yeast?

[@goldenhammer158]

nice man

[@antonionardo]

Looks great! What flour do you use/recommend? I've been using Dalla Giovanna lately. Ciao =)

[@italianpizzasecrets4761]

Dalla Giovanna is very good. I am mainly using petra 0102hp during last months 😁

[@mattypants]

That looked so good. Now i want pizza

[@italianpizzasecrets4761]

Thank you! 🙏🙏

[@sandralefevre8293]

Hi i have a problem 2,5g it’s fresh or?

[@italianpizzasecrets4761]

@@sandralefevre8293 I normally refer to fresh yeast 🙂 divide by 3 or 2.5 if you use dry 👍

[@sandralefevre8293]

@@italianpizzasecrets4761 tanks you so much

[@serafeiml1041]

Great video. If I want to put the dough at the fridge overnight should I do this after the first fermentation (whole dough piece) or after making the balls?

[@italianpizzasecrets4761]

Both options work 🙂

[@serafeiml1041]

@@italianpizzasecrets4761 thanks

[@ClayunderSeal]

Thanks for the video what mixer do you use?

[@italianpizzasecrets4761]

It is a Sunmix 6 🙂

[@lousekoya1803]

Wow !!! You have a new sub here from Quebec ! 😊 May I ask what is your oven ? Thanks !

[@italianpizzasecrets4761]

Thank you!!! 🙏🙏🙏 Mine is Ooni Koda 16 🙂

[@lousekoya1803]

@@italianpizzasecrets4761 Hey my pleasure !! Thanks for your answer !🤗

[@fluismo]

Hello amice, the base is from yellow cherry tomato? looks really good

[@italianpizzasecrets4761]

Yes!

[@gboxm8563]

The Secret to Pizza is the oven no house oven can reach suck Temperatures? if you want pizza like this invest in an oven who can reach hellish temp

[@italianpizzasecrets4761]

Definitely oven in Neapolitan pizza is key for success 🙂

[@rsmaster5637]

My new oven can reach 480F .. its the key to great success

[@shicamshicam316]

@@rsmaster5637 It is not 480F (Fahrenheit) it is 480C (Celsius), and no house oven can reach those temps.

[@1966Pasquale1966]

HI,What strength of flour do you use?

[@italianpizzasecrets4761]

This one was with a ~300W 🙂

[@davidlamberti]

Looks fantastic. How much Dry Active Yeast could I use to substitute for the fresh yeast. TIA

[@italianpizzasecrets4761]

Thank you so much! For active dry best is to try between 1/3 and 1/2 of the mentioned amount of fresh yeast 🙂

[@cloud6526]

@@italianpizzasecrets4761 Thanks for this info !

[@user-cl2yw6iu6p]

What is the make and model of your mixer?

[@italianpizzasecrets4761]

It's an old sunmix 6 🙂

[@ashman4357]

Theres no need for poolish to make great digestable home made pizza dough. Our local pizza takeaways dont use pre ferment its just fresh dough on the day.

[@italianpizzasecrets4761]

I totally second that!

[@TaiDesHen]

i don't think you explained how big are water parts, how much water to add initially and then after salt. is it 50/50? I don't think so. EDIT: Okay, there is a subtle mention that we need to get the flour to 60% hydration. so going by the recipe amounts, we need to split the water (rounding to make it easier) 360g - 1st part (363g exactly) 60g - 2nd part (57g exactly)

[@italianpizzasecrets4761]

I think you should pay attention to what I say. I explain how to divide water.

[@TaiDesHen]

​@@italianpizzasecrets4761 you mean the mention that first part of water is used to get to the 60% hydration? yeah, i got that but it is a bit subtle. and it would be nice to get confirmation that the majority of the water is added earlier. anyway, thanks for the recipe it's in the container right now.

[@yosemitebandit]

what oven is that?

[@yosemitebandit]

ah I see other comment -- Ooni Koda 16

[@nimanasrollahi325]

just make poolish the night before in just a few minutes and the day after you can make an amazing pizza dough ready to cook in just two hours

[@italianpizzasecrets4761]

But then you miss the point of the few hours from start to end 🙂

[@serafeiml1041]

@@italianpizzasecrets4761 great video! is the recipe identical if someone is using a home oven that goes max up to 275 degrees celsius?

[@italianpizzasecrets4761]

@@serafeiml1041 thank you! You can use the same but results will be very different. Should be better to adapt the recipe a bit 😉

[@serafeiml1041]

@@italianpizzasecrets4761 could you please tell be the grams of each ingredient if I want to make 3 dough balls and not 4?

[@user-cb7fn4wi8e]

У меня не получается 😢

[@MrYerak5]

How hot is the pizza oven?

[@italianpizzasecrets4761]

About 420 celsius

[@MrYerak5]

Thank you

[@MrMarc8259]

Would love to afford the equipment and the space. I'll keep dreaming

[@italianpizzasecrets4761]

I was also dreaming for long time. Then it became true. You just need to trust that it's there, ready for you 🙂 Then it will come 🙂

[@canadiansparky64]

I don't use the machine.

[@italianpizzasecrets4761]

Yeah, I know not everybody uses a mixer. You can do this same recipe without one 🙂

[@joseljuarez1251]

burnt

[@netkoposeban9033]

My new favorite ITALIAN ,MAMMA MIA

[@italianpizzasecrets4761]

Ahahah thank you!!