This Pizza MASTER Schooled Me in His Garage (Authentic Neapolitan Pizza Recipe)

Рет қаралды 206,530

Күн бұрын

Пікірлер: 300

@Grumpy_Raver 4 ай бұрын

I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.

@tobi9648 3 ай бұрын

NYC would be just awesome...you see so many different recipies out there.

@JonasRebelias 3 ай бұрын

You are a liar sir

@Grumpy_Raver 3 ай бұрын

@@JonasRebelias wut? lol… damn you’re right this guy is difficult to follow with bad instructions. 😅😂

@lastmanstanding1954 2 ай бұрын

i dont think he knows how to.

@lastmanstanding1954 2 ай бұрын

i dont think he knows how to make a new york style pizza.

@bbqlvr6137 4 ай бұрын

This was the BEST Pizza tutorial! BRAVO!!!! 👏👏👏

@dangraham6766 3 ай бұрын

Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!

@ChicagoMike85 3 ай бұрын

This man is pure Chicago. Love it. I’ve actually been watching this chef for years, he is a pizza encyclopedia.

@rickf.9253 4 ай бұрын

Leo is a great teacher, I always enjoy his videos.

@Apollo440 21 күн бұрын

One of if not the best teachers to be found on the English section of KZbin. Thank you for the effort put into filming it. It was so entertaining and you let the teacher really do the work, without unneeded interruptions. Almost 40 minutes went by like 20!

@Ben_EhHeyeh 3 ай бұрын

The best part of this video....making the dough. So simple. No refrigeration. The best explanation alongside of Enzo Caccia. I have made 5 kg of dough by hand. This helps my understanding lots. Thank you. A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs. Working large batches of dough by hand. For pizza: 10 kg of flour is 70 balls. 10 kg of water is 100 balls.

@OlegBaranov-Belgorod Ай бұрын

You need refrigeration if you keep the dough longer than 12 hours. And keeping the dough in a wine fridge at +16 is also considered at room temperature. People didn't have fridges before.

@JS-cz5zm 3 ай бұрын

I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.

@lucaschudleigh7193 2 ай бұрын

This isn’t even remotely close to Neapolitan pizza. The dude doesn’t know a fucking thing about making pizza.

@MrPenguinsfan66 24 күн бұрын

Watched lots of videos of this guy making pizza. He is awesome

@HonortronicsInc 3 ай бұрын

I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍

@DKTD23 3 ай бұрын

This is the best demonstration I've seen of adjusting the flour type for a home oven. I like how it was pointed out that being a higher gluten dough combined with the lower temperature, the crust is crunchier on the bottom (modern NY style) vs the soft, airy traditional neo that you achieve in 90 seconds at the higher temperature. Despite it not being AVPN it's still a great result for a home oven, and marries the old world style with the one from 1950's, and beyond.

@HuggableHound 4 ай бұрын

That was pizza perfection ❤ Loved every minute

@patmo131 4 ай бұрын

Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.

@YouTube_can_ESAD 3 ай бұрын

Do you remember Leo’s old channel and that incredible NY Dough recipe?!!! I LOVE that recipe and Leo needs to make a new video in that gorgeous garage. 🤤

@amcconnell6730 4 ай бұрын

I love that there is a debate about putting on the basil before or after the oven - but for the real deal, the oven is SO fast, that the basil always goes on before, and doesn't burn.

@dinkyemg 3 ай бұрын

The real trick is to put the cheese on top of the basil. That ensures that you don't burn it even if yours takes a bit longer to cook.

@mr.kite0535 3 ай бұрын

I agree with you, you have to put the basil on before you cook.

@dancingdog2790 2 ай бұрын

You can also drag the basil through the sauce before applying (home oven) - that wets it enough to not burn. Otherwise it gets heat from both sides and it's toast 🔥

@OlegBaranov-Belgorod Ай бұрын

By the AVPN Regulations, you put the basil before, there is no debate. For home both ways. But put then under cheese.

@OlegBaranov-Belgorod Ай бұрын

@JacobSmith-xo8sm If your oven at 460 C, then before, if lower than after. But the Regulations say before and the oven must be min 420 C. At home you may put both way or before under cheese, and fresh basils after baking. At home no big Regulations, you may vary, the only thing is to make the right dough (4 ingredients like in this video), at least 30% of your home success in making a pizza.

@UR2Compliant 11 күн бұрын

I recently went from a round "pizza stone", to a square pizza steel, 1/4 inch thick and it gives the absolute best bottom crust… Way better than actual stone.

@bikebum2006 Ай бұрын

We followed this dough recipe (OO flour with Active Dry Yeast), fired up the pizza oven, invited 16 people over, and had each person make their own pie (spread out using the training wheels method). This was the best dough yet! I've tried a dozen different versions; this one was by far the best. I did have to add an additional 50g of water. I will repeat this recipe over and over. Thank you!!!!!!

@callmezoran 4 ай бұрын

Thank you for the masterclass!

@MM-cl5ik 8 күн бұрын

Thank you so much chef, I watched it to the end while waiting for my dough to rise. You are awesome!!

@ftlove2001 2 ай бұрын

The best video on the entire process of making a Neapolitan pizza! This guy is legitimately the best so far! Thank you!!

@lucaschudleigh7193 2 ай бұрын

That’s so crazy, because this video is everything you don’t do to make Neapolitan pizza.

@Serjohn 8 күн бұрын

my italian friend said ''this guy knows too much''

@lancegreco8388 2 ай бұрын

Leo is amazing! Plus that was my fathers name! Thank you Leo! I think I’ve watched this a dozen times already!

@anybodysguess960 2 ай бұрын

I make dough all the time and use the same recipe with caputo 00 flour. My technique isn’t perfect so I watched your technique doing the 24 room temp proofing. I always cold rise for theee days and either use it or freeze the rest. Yesterday I made my same recipe, instant jarred yeast, not fresh, some sugar as always, but 24 hours room temp. Made a pizza today after 23 hours. The result was perfection. Just what I was always wanting. Thank you brother!

@ErinChamberlain 4 ай бұрын

Wow. Thank you Chef Leo. The way he broke down every step and made it understandable, I feel as though I might be able to make a decent pizza! (I'm not very good lol). What a fun video Adam! Love this. I also love the San Marzano alternative or what to look for if you want the real deal. I'm saving this video for sure!

@Kpkp-p9u 22 күн бұрын

I had the opportunity to meet chef Leo at the expo in 2023 and he is a down to earth guy as he is in all his videos. Full of valuable knowledge he is.

@sarahr7890 3 ай бұрын

Amazing get of a guest. Leo is the best teacher.

@Bcsurvivor2014 19 күн бұрын

I’ve tried all sorts of techniques to get crust like this but it’s ALWAYS a mess with a super hard crust. Thank you for some really inspiring techniques. I’m going to try the first method. Wish me luck! 🍕

@Wozzaatwozza 28 күн бұрын

This is an awesome video. The challenge many home users have is storing in a home that changes temperature from 5c to 24c so the fridge is essential.

@bennickerson9581 4 ай бұрын

mmmmm. Pizza! Mans greatest invention

@WookieeRage 3 күн бұрын

Such a good video, showing how simple great pizza can be.

@stevenbarnes8238 3 ай бұрын

I made a lot of pizzas but always love watching the experts. This dude is the real deal.

@jasondavis6438 7 күн бұрын

I cant tell you the last time ive learned so much… this guy is epic.

@timothyfavorite1875 4 ай бұрын

That was amazing, thank you to the both of you.

@kosh2001 2 ай бұрын

25:20 I'm 67 yrs old and in the Chicago area and remember the old school pizzeria's cutting their pizza's with scissors too and been cutting mine with scissors for 60 yrs.

@andrejgregoric1324 29 күн бұрын

By far the best pizza teaching video I have seen. Uncovers also why my home cooked pizza looks like his home cooked...

@AdamWitt 29 күн бұрын

Thanks dude. Glad it was helpful for you.

@bstreetbistro 3 ай бұрын

I just have to echo some of the other comments. Have probably gone through hundreds of KZbin pizza videos. This is one of the best.

@gazzwall 10 күн бұрын

I learnt more in this 40 minutes video than what is probably at this point, close to 100 hours of other pizza making videos. Fantastic tutorial/s!

@blipster4893 4 ай бұрын

personally i dig the long-form content. gives enough room to breathe and to learn more

@kiweekeith 2 ай бұрын

Thanks So Much ..... Now THIS has to be one of the Very Best Pizza Demos that I have Ever Seen .... The Demo is just so interesting and informative .... I learnt just So Much .... Best to ALL from ChCh, NZ

@giapetto2 Ай бұрын

I've watched lots of pizza videos and this is probably the best I've seen. Leo demonstrates with such detail and so methodically that I think anyone could make great pizza following his instructions. Some "experts" say to never add the salt until after the yeast is allowed to work. Obviously another myth. I've been making pizza for 40 years, kind of "by feel" without any instruction, so while I've made some excellent home oven pizza, I've also had more than a few failures. I've found that a higher hydration dough makes a better home-oven pizza that is closer to the Neapolitan style (perhaps because we live in a very dry New Mexican climate). The organic flour from Costco (sold in two 10 lb bags) has given me good results. And as I can't always plan a day ahead, I often use more yeast to speed things up for same-day pizza - good, but less flavorful. Watching this has left me hungry.

@dr.stacey7283 16 күн бұрын

Freakin amazing video. The bowl…brilliant!! Thank you!!

@scottmason6282 4 ай бұрын

Thanks Adam And Leo This Was Great ! 🙂🙂🙂🙏🙏🙏💯💯💯

@YouTube_can_ESAD 4 ай бұрын

Great work guys, love Leo! Thanks Adam!

@911PCR 16 күн бұрын

Fantastic video. Great job guys! Beautiful pizza dough....beautifull.

@cywizx Ай бұрын

This is probably the best pizza making video I've seen ....and guys trust me, I've seen a lot !!!

@Stephanieanne98 2 ай бұрын

Really enjoyable Love watching professional people at work Thankyou

@LeftyLatinaCreations 27 күн бұрын

Leo is an AMAZING teacher! My mouth was watering, can’t wait to try his recipe and techniques. Thanks for the video!

@uncopino 3 ай бұрын

tip: with a regular oven, if you can make and handle higher hydration doughs, go for it. the higher the hydration the softer and similar to the effect of the woodfire oven it comes out. but watch out: the cooking time's gonna be longer so you might wanna put the mozzarella in the last few minutes. in this case try and emphasize the cornicione even more like contemporary neapolitan pizza does. you will appriciate more of the chewiness.

@topp2u81 Ай бұрын

Chef Leo is one of the greatest teachers that I’ve ever seen on KZbin

@loukennedy9058 3 ай бұрын

Best pizza video on you tube , I have come across ,awesome information,thank you 👍🇦🇺

@KSGomez88 4 ай бұрын

I love this guy! And I'm in Maryland too!!

@kenstephens7366 3 ай бұрын

Ok so I’m 62 and spent 8 years workin a wood fire oven and cracked up cuz I spent 2 years almost next to the oven . Man the memories, it all ended in my state when they outlawed wood fire . Yup CA . thanks for that video

@philstone3859 3 ай бұрын

That state has been so messed up, it’s just horrible.

@AHewmun Ай бұрын

Absolutely fantastic learning video. Thank you!!!!!! I love your use of mixers, thermometers and complicated methods ...🤣! I hope all these "Experts" take note from you and stop confusing the rookies.

@jhamilton7373 Ай бұрын

Great video. Chef Leo is a fantastic instructor, simple, clear and to the point. You can tell this guy is a master. You have just inspired me to try making my own pizza bases for my new pizza oven. Thank you both!

@Aprillove626 16 күн бұрын

Love watching and learning from Leo’s , I got to train with him one day 😊

@heyheynowinga9972 8 күн бұрын

WOW THANKS FOR FINDING THIS icon OF THE PIE IN America

@Tigger0067 2 ай бұрын

First time seeing the channel awesome thanks 👍.Chef thank you for putting all the pieces together..

@Life_of_John 13 күн бұрын

This guy is the master! I'd love a lesson with him.

@Galatian1 Ай бұрын

Leo should have his own cooking show. The guy is a Neapolitan pizza master.

@TheRealFeechLaManna Ай бұрын

What a great guy and teacher. Maestro Spizzirri will join Maestro Iacopelli in pizza heaven!

@chris415-a 2 ай бұрын

great video!

@DieTjommie 2 ай бұрын

I made this recipe and its by far the best tasting pizza I've ever made. Thanks for the video.

@AnthonyDibiaseIdeas 11 күн бұрын

Very thorough. Thank you so much.

@marketri7684 7 күн бұрын

Great lesson!! However, you mentioned using a mixer. It would have been cool to see what that looked like, as well as the size of mixer required.

@matrixofdeath Ай бұрын

"i use my hand for everything, trust me it's clean" got me ^^even though i agree we should use hands when cooking ;)

@keithf3608 3 ай бұрын

this was probably the best video i have seen on how to make pizza and the science behind both methods (pizza oven vs home oven) i learned a lot. thank you!!

@Amimi_9051 3 ай бұрын

Thank you Adam and Chef Leo. What a delightful duo to watch and learn from. ❤🍕

@trwsandford 3 ай бұрын

I’m a pretty accomplished home pizza chef. I learned more than a couple of things here! Nice job to both of you! Thanks for sharing.

@NotJRB 2 ай бұрын

Nice video. I added it to my library to watch again later. I bought a 1/4" square pizza steel to use instead of a pizza stone. At 550° F, the pizza takes 3 minutes. I think it works pretty well. Huge pizza stone that he has in his video would be more difficult to store and frankly I'm never seen one.

@user-yv3wq9yq8i Ай бұрын

I learned a lot. I was born in New Haven .C.T, where Pepe's Pizza Wooster Square New Haven Connecticut, this guy made a true Pizza.

@Lui8111 3 ай бұрын

Chef, thank you so much. I greatly appreciate your tips for preparing the dough and everything else. This has been made my main struggle due to overworking my dough. I look forward to seeing more of your videos.

@FERNANDOAMENDIVIL 2 ай бұрын

~ Years of research, trials & travels presents … The Pizza Professor. ~

@russellholloway7465 3 ай бұрын

Thank you both for taking time to explain in such detail methods and history

@CirqnamicsOfficial Ай бұрын

Can you freeze the dough balls? Thank you! Amazing video!!

@tomfoti2 4 ай бұрын

You deserve so much more recognition

@AdamWitt 3 ай бұрын

@Anti-Fake-ul9oe 3 ай бұрын

@@AdamWitt " Fresh out of College, I drove from Chicago to LA to help start a food truck in Los Angeles. A few years and odd jobs later, ..." The fate of 50% of college graduates in the US, ending up "burger flippers", literally.😂

@AMPLIFIED123 3 ай бұрын

Adam Growing up in Chicago. In the 70’s there was a local pizza chain called “RIA’S PIZZARIA. There is a yelp page called the same. It was ranked #2 for pizza in Chicago! I believe “UNO’s was #1 at the time. They made a round thick crust pizza. It was outstanding. It disappeared in the late 70’s maybe early 80’s. Would be nice if you could find out about RIA’s!

@mrboatshoe 3 ай бұрын

This man most def knows his $#it. All the people in IG talking $#it don't know what the F they talking about. Awesome video👍👍🔥

@grayanderson1222 3 ай бұрын

Excellent video! Well done lads!

@CherylAnderson-qs4iq 2 ай бұрын

That was great, you guys! I've been wanting to make pizza at home again for a long time. The pizzas I made were good, but not as good as I wanted, & I didn't find what I was looking for at pizza places so I stopped buying them until recently. I found one place I like but they charge $30+ for toppings, for a small one, plus delivery, tax & tip. Now you've reminded me to keep trying. I learned a lot between ingredients & techniques! Thank you! Glad to see that using an all.purpose flour is possible, since that's what I have, but will look for a 00 type.

@planecrazyish Ай бұрын

What an absolutely amazing set up he has there, WoW! 👏👏👏👏👏👏👏👏👏👏👏👏👏

@Twig.Z 2 ай бұрын

i would like to request that you add a save button to your videos. It allows me to come back to them easily.

@rphawx 2 ай бұрын

Exceptional video. Well done!! Thank you for teaching (many of) us on a fundamental level. The teacher was fantastic, such a love for his craft. Also, Adam Witt, consider the next time you go to your primary care physician that you show him/her your finger tips/beds/nails. Never can be too careful. Most likely nothing, nor cause for concern. It was probably just a bad angle but again, just ask if everything looks okay. Again, thank you for a wonderful, informative video. Stay healthy. Cheers.

@AussieAngeS 4 ай бұрын

I loved this video, thank you it’s a simple and easy recipe. We don’t have San marzano tomatoes here in Australia I don5 think, at least I haven’t seen them.

@dinarbaby Ай бұрын

I AM HOOKED! You guys were amazing....Mahalo!

@melaniejuttner3784 Ай бұрын

This was a magnificent tutorial , thankyou so much! ❤

@matthewjamesduffy 3 ай бұрын

Awesome video what a great tutorial. You guys are awesome, I hope to visit Leo one day!

@user-uw5kb2vi7h 23 күн бұрын

Oh hell, I’ll leave it to the pizza professional!!! ❤

@nickm.9474 3 ай бұрын

That was an amazing episode!! I love making pizza and always learn something. New to the channel but will be watching more.

@JesusChrist-yh4pi 4 ай бұрын

Dave Portnoy is just like "too much flop, good undercarriage... 7.2"

@PopOutPaulie 3 ай бұрын

I swear when I seen it thats the first person I thought of 😂😂😂

@Tullminator 3 ай бұрын

Dave Portnoy is a douche.

@bones549 2 ай бұрын

Yea, for this style, he's a rube. This is the real deal

@imkadosh 3 ай бұрын

This was the best pizza class I’ve ever watched!!

@farinanoireet1596 3 ай бұрын

Loved this video! Thank you! 🙌🏾❤

@AlexMarsden-kr4uw 3 ай бұрын

Great video, I picked up a huge amount of tips to improve my pizza at home, Cheers!

@55418und Ай бұрын

Excellent presentation .thank you so much.

@user-un9lx4kp6u 2 ай бұрын

I'm not going to do this and I don't watch videos this long but this was very engaging and enjoyable.

@karunald 2 ай бұрын

Holy hell.... made my first pizza yesterday and despite watching this a ton of times and a million other videos - totally screwed up on the stretching dough part. I was already terrified going into it then it was a huge cluster. Pizza was delicious tho and the bottom was super thin. #2 is tonight. Might hit Trader Joes for their dough JUST to practice stretching!