How to make Neapolitan Pizza Dough

[@strumfot]

Hello I am from Greece!! And one thing I have to say is you are the only one who says the right recipe for pizza dough !! I've searched all over the internet and just as unique as you tell the truth! Also, your application works perfectly with the right proportions !! Thank you from the bottom of my heart and may you always be in good health !!

[@hni7458]

A pizza dough calculator?! Thank you kindly mate, it's so accurate, and I've never tasted better pizzas than mine now with your help - Dutch ppl are always great and friendly; much appreciated everywhere.

[@cytoxysm]

i mainly mess around with it for fun

[@celebritytarotreadings7065]

A+ on this instruction, clear, conscise straightforward & no bs 30 minute let-me-stand-in-front-of the-camera-all-day fluff. thanks!

[@pieterstadler3485]

kabooom baby !

[@hurley31]

Genuinely the worst thing about KZbin guides. Nobody is interested in you, just give us the tutorial! This guy has even given us a dough calculator 👍

[@Yeah.ItsMe.]

It is bs though. Why didn't he go over sugar or oil? Even on his ingredient list it isn't there. So if you follow this recipe exactly how it is here you're most likely to fuck up your dough.

[@haakongrigga3967]

True!👍

[@howardsmith8430]

Ricardo Oviedo Maybe he likes to stick to basic Italian pizza ingredients? Flour, water, yeast, salt.

[@Irishkeralachef]

Perfect pizza dough every time. Thank you from Ireland !

[@jessicac.6277]

After seeing a KZbin video on Una Pizza Napoletana and being gifted a live sourdough starter, i spent hours researching the internet for tips, tricks, and recipes of Neapolitan pizzas, hoping to find something that would resemble Una’s pizza. Your pizza calculator was a dream to find!! I was able to select sourdough, set my dough ball weigh at 280g, and increase the hydration to 80% (made easier by using a bassinage method of mixing the water slowly into the dough after it had already developed some gluten, then i did a cold bulk ferment to let the flour absorb even more water before shaping). I let the dough balls proof in the fridge for a couple days before i was ready to bake. I let them rise some more at room temp for a few hours before baking in my Ooni pizza oven. It worked so well! Thank you!

[@samirshah8240]

This pizza came out AMAZING! I tried it with your cold ferment process - the dough was so soft and fluffy! Thank you!!!!

[@yalimax]

I have tried all the dough recipes. The ones with famous chefs . This is the best one and the only one. THANK YOU.

[@donato2927]

You are a master dude. I am Italian and I have never seen somebody summarise a pizza recipe so well.

[@payman_azari]

This is the most straight forward tutorial including enough details and it worked for me as a complete beginner, the calculator is also amazing and functional. Thanks 😍

[@andrewhayward3643]

Followed this recipe and used the online calculator, can honestly say it is the best dough I’ve made simple to follow and excellent results. Thanks buddy

[@MALU_604]

I've been making pizza dough for a while now and this is by far the best recipe I've ever come across.

[@repeteoliva2255]

I'm brazilian, so my heritage is a scrumptious mess. My grandma isn't italian, but her brother married a napolitan who teached her a lot of recipes that she passed on to me. She always said that you should learn to feel the dough and to not worry about measuments. Let me tell you, I got so stressed, all recipes I tryed ended up not quite I remember it, I don't have the magic feel the dough thing. I did yours and it was like my grandma's, it make so so so happy, it brought many memories of hers. Thank you ♡.

[@sorinfilipescu3139]

It has become obvious: you are in love with pizza making and a real expert, very generous in sharing your knowledge. Thank you. :)

[@mckinlymarleyferraren7695]

Thanks God I found you sir..Im working in a pizza here at Saudi Arabia BRNX PIZZA the style Napolitana and NY..after my contract planing to build my pizza business and your my guide of my pizza..thank very much sir for your video..

[@gocawot4165]

Tried the recipe today for the first time with a dough calculator. It was amazing, you'r the man. Thank you and thumbs up.

[@pieterstadler3485]

i am happy to hear you like the calculator :)

[@gocawot4165]

@@pieterstadler3485 cant go wrong with calculator 👍wish you a great weekend

[@abdallah-do4xw]

Excellent video, I appreciate how much effort is put with the editing, production and even the website, You deserve way more recognition for your work!

[@pieterstadler3485]

hi there, Wauw ! You're making my day. I and a few amazing people around me put in the work for pizza lovers like you! enjoy the video and the ones to come :D

[@smachohalla]

@@pieterstadler3485 i was looking for words to put down my appreciation for your video but Cyanitte saved me time!

[@busayoidowu]

Abdallah Rabah my thoughts precisely such a helpful video

[@Romafood]

Bravo! great work! greetings from Rome, Italy

[@tonnmiister]

I've been making homemade pizzas for over five years now and I think this might be the best video instructions I've seen on dough making. Your website calculator is amazing too, hats off to you.

[@pieterstadler3485]

thanks linton that very nice of you to say more video are coming so stay tuned :)

[@mopetersen6696]

I lOVE this channel Pieter! Real easy to follow and you don't force specific nitpicky details onto people. Super entertaining and educational!!!!! The calculators are fantastic thanx so much for the tools 😊

[@haveatyou1]

Great recipe. Fermented 48hr in fridge. Used 60% water by accident with bread flour. Turned out fine, not too sticky.

[@iyasya602]

Finally a chef making a dough with a precise ingredients seriously my pizza dough couldn’t be more perfect. Thank you man!

[@KasperPSR]

one of the most dutch looking/sounding guys i've seen in a long time ;p

[@ssmm6811]

Can I directly divide it into small balls, instead of one big ball?

[@gabrielbereza1793]

@@ssmm6811 well you can but they are gonna become a lot smaller

[@stephentaylor1256]

I have been trying to make pizza all year during lockdown and havn’t had much success until I seen this video! Awesome pizza, airy and crispy crust! Thank you!

[@garyhalfhide8377]

Oh my God!!, I have watched so many videos and finally, one that works. It came out perfect, in the oven on a stone by the way. Thank you so much, I have been trying for weeks and it always ends up in the garbage!. Perfecto!

[@christofferraby4712]

One of the top KZbin videos on pizza dough. Thanks man!

[@applsjoh]

I really appreciate that you made a dough calculator. It was EXTREMELY helpful, thank you.

[@9mycool]

People are lazy

[@Nosilla1961]

Where do you find the calculator

[@edwinrodrigues8244]

@@Nosilla1961 description

[@MrDiederikDuck]

Add the percentages in an excel sheet and fill in the amount of dough you want to make. Indeed, people are lazy.

[@michaelbarry9954]

Tried this today. Excellent recipe. Really really tasty dough with is crispy and had a bit of stretch to it when you bite it. Thank you for this!

[@agustedvardsson5024]

Easily the best dough I have tried. Extremely stretchy and really great to work with!

[@victorhugogiraldo2278]

Excelent English and explanation to make Napolitan Pizza. Thanks from Colombia

[@alm5966]

Excellent video and the calculator is a life saver!

[@henriquefeistauer9536]

Hey man, i came back to thank you for this amazing video! I made this dough and was incredible. I followed the instructions and used the calculator and for the first time my dough was perfect. I love your videos, keep it up! Cheers from Brazil.

[@pieterstadler3485]

yessss that is so nice to hear man i am realy happy you made a great pizza dough enjoy your fueter pizza adventures cheers pieter

[@xxltonik]

I wonder if there were people who did it step by step while pausing the video, they paused at 2:54 and dropped the yeast

[@CristinaMx3]

Thought the same 😂😂 but because of similar situations I've learnt to watch the whole video before doing anything

[@nadiascardanzan9776]

😂 😂 😂 😂

[@sentinungsangjamir4936]

😂😂😂

[@FoxyMecci]

Then there are those who actually watch a video thoroughly before doing....makes a little more sense I think.

[@rewolfer]

I'm sure everyone watches it once through

[@Philopantheon82]

This is brilliant pizza dough making! Easy peasy but also very precise and on point!thanks chef

[@salgiardina]

I just tried this today with Kamado Joe classic and pizza stone. My pizza came out incredible!!!!! Just like Naples Italy!!!!! Now I cannot eat any other pizza!!! Thank you for publishing this video!

[@rickwu6005]

please make more videos. you are soo detail and clear instruction on your tutorials. amazing

[@Sputnik002]

Thank you Pieter! I really tried a lot recipes for making good pizza dough but this is the one and only recipe you need!

[@stadlermade]

yeah! Thank you, this is really cool!

[@Sputnik002]

@@stadlermade is it possible that you also make a video showing how you make the sicilian style? I tried it recently and the dough was very very sticky. I'm not sure if i'm making it right ;)

[@stadlermade]

@@Sputnik002 Well Helmut, Sicilian style should be sticky, since is a very hydrated dough. Put some oil on your hands when you're working with it, it should be better. The tutorial is on my list but after the summer. Cheers!

[@nickam4100]

@@Sputnik002 Wet your hands with water and the dough won't stick to your hands as much.

[@MusicIsOurSavior]

gotta love that dutch accent. Thanks, bro

[@derbigpr500]

Finally an accurate recipe without the stupid "cups", "teaspoons" and similar nonsense measurement units.

[@The_Gallowglass]

'Cause apparently you're incapable of working it out. 200 IQ.

[@Sandor159]

@@The_Gallowglass Cups and teaspoons are just straight up BS and not accurate at all. Still can't believe the US keeps using this for measurements.

[@The_Gallowglass]

@@Sandor159 Except they work. LOL If you have a hard time with it then your math skills and cooking skills suck, plain and simple.

[@The_Gallowglass]

@@ronniesodhi2070 If you can't get precise by eye then you're not a good cook. It's simple.

[@lirakkrasniqi4410]

@@The_Gallowglass well what do u expect if everybody would be a masterchef the video we clicked on would be pointless its hard for me to messure stuff in cups iam from germany we use grams how am i supposed to know what a cup is

[@ibrahimtanritanir309]

This is the world best dough recipe with great knowledge. I tried today and I saw the difference.... thank you

[@brandonmcginnis5407]

I tried this last night and it worked perfectly! I never knew about the cool water and yeast buffer. Thanks for the vid!

[@Michaelhendersonnovelist1]

I used your recipe and it was wonderful. I live near Naples on the island of Procida, and feel like I've mastered the dough and, between your video and others, the cooking technique. Your calculator was a great help.

[@asli5956]

I had to laugh out loud when I heard about the pizza dough calculator!! so cool!

[@ale189251]

Its perfect

[@pronavsandhu]

try 'recilator' on android

[@craigkeller9851]

Just finished my first four pizzas using your calculator, and following your instructions. Came out really great. Can't wait to purchase one of your wood fired pizza ovens! Thanks for putting out such great information and quality products. Keep it up.

[@pieterstadler3485]

yheees thank man i am glad you made a good pizza i will make more videos i a few months when i have time :D

[@josearce4436]

@@pieterstadler3485 i need it from grams to teaspoon,ounces,and cups...

[@letsrecite7418]

Please tell me where you find the pizza dough calculator, how do I get to it?

[@michaelcabz]

I would like to take this opportunity to say thank you. Your pizza dough calculator makes the whole process very reliable. I have been following other channels who use different ingredients and processes. For example honey and warm water and I have to say the results were very hit or miss. The minute this dough was ready to stretch I knew it was going to be perfect. I made 4 pizzas this evening and they were the best that I have ever made.

[@letsrecite7418]

Pleass tell me where is the pizza dough calculator? How do I get to it?

[@THCV4]

Awesome video! Thank you for sharing your knowledge, and also for making the pizza dough calculator! I recently discovered an interesting trick, that I thought I would share with you: Instead of kneading the dough for 15-20 minutes after getting it nice and mixed, just cover it and let it sit there. Then knead it for a minute or so and compare it with your other dough that you were kneading non-stop. I think you might be surprised. The dough will be soft and stretchy just the same. It turns out, all this time we have spent kneading, we could have just spent letting the dough rest...

[@Maplecook]

Your advice on letting the dough rest, is fascinating, Tom! Definitely worth a try!

[@jelly.1899]

How are the results comparing when baking?

[@محمدصلاح-ص3ج8ن]

Hi I'm Mohamed from Iraq you are very good to makeing Pizza I have a pezza restaurant and l take the Recipes from you thank you very much ❤️❤️❤️

[@kazahemas]

In Kazakhstan we make pezza from goat guts and cow fur. Very good!

[@pieterstadler3485]

Hi Mohamed that is zo cool. i wish you the best of luck with your restaurant. Cheers pieter

[@waaahl]

@@kazahemas Very nice! Great success!

[@rmtl3140]

I believe Pizza can bring the world together its that good! Best fortune in your Pizza shop!

[@r.k1050]

This has to be the best, simple, clear, well laid out cooking video I have ever seen! Dam..well done! Thank you. More please

[@pieterstadler3485]

yesss !! thank u more video will come when i have some more time :) cheers

[@jackcloud8547]

I have never came across such simple and easy Neapolitan pizza recipe. Thank you so much

[@nickatnite68]

Thank you for your instructions and recipe calculator. I made 65% Neapolitan and it came out beautifully. Only my second pizza attempt.

[@LasseNordenhem]

When you're done, instead of putting the tray away for 4-6 hours in room temperature, could you store it in the fridge over night for 24 hours instead?

[@MoxxoM]

Yes, for up to 72h at 4-7C. Then portion it and let it rise for 4h.

[@milicatrutic5873]

hey a question regarding the yeast. most other recipes I tried out use A LOT more yeast than your calculator is showing. could you maybe elaborate why is that the case? thanks :)

[@MrAkatta]

because they pretend to know how to make a pizza.You leave the dough for 12,16,18,24 hours to work so around of 1 gr of yeast should be more than enough for 1kg of flour.If you use a lot more yeast than you should your pizza will have a bad smell,a yeast smell

[@gustavoeslava4580]

Because they use weak flour instead the '00' one, so they need more yeast

[@Higginz1991]

Low yeast = longer time to rise. High yeast = short time to rise. He uses 1g because his pizza will prove for 6 hours. If he wanted it to rise for just 1 hour, he would add more yeast. This is what restaurants do. It's not wrong, it just depends on how long you want to prove it for before baking.

[@goukhan]

the amount of yeast he uses is so much more than 1gr. when he holds in his hand, there is at least 5-gram fresh yeast on his palm.

[@tormodi5925]

My journey in search for the best Napoli style pizza has ended here :)

[@violaevavenczel8378]

After hours of researching mine too finally discovered the one I trust the most and now I just want to create these and eat these on a weekly basis! ❤😊😅

[@madhurpopli6421]

you all have to try ittt ITS A PERFECT AIRY DOUGH PIZZA. LOVED IT.

[@herbertpalines4695]

The pizza dough calculator is very helpful! Thank you!

[@kbokoros]

Great Recipe, I followed the instructions and quantities exactly, and got perfect pizza dough! And it was my first time to make pizza at home!! I only went a bit lite on the salt, still got a great result!! Very nicely made video!

[@kalencwil3924]

Was yours as smooth? Mines was rough and sticky. Kneaded it for ages and resorted to adding more flower

[@joelp.dietzjr.2919]

Thank you, Pieter. Can you replace the fresh yeast with a dry instant yeast such as Caputo or SAF and what would the different amounts be? Thank you for all of your advice, your website and channel are awesome!

[@christog8383]

+1 on this question, not sure how much dry/packeted yeast to use

[@davidhaber672]

Hi. If I use the calculator it's seems that I need only 0.8 grams of dry yeast. That logical???

[@matildahalili8051]

Pizza actually requires comically low amounts of yeast.

[@benjacky-fc3gp]

I must say that the pizza calculator is a wonderful website for beginners in pizza making.

[@allananderson7606]

Awesome! Thank you for this great video and the calculator! The units are in grams and ml, good thing all public education in the USA includes teaching the metric system along with imperial units. No worries.

[@balintmucsanyi6322]

amazing video hope u will continue make videos

[@LucasNguitars]

Take a drink every time he says bowl, lets the game begin :D Anyway, very nice video, now I can try to make the best pizza!!!

[@pieterstadler3485]

haha sounds like a good drinking game ;) thanks man !

[@ullah6527]

Hey Pieter! Thank you soooo much for sharing this perfect recipe with us! In addition to that you have excellent skills in making videos, loving it!! no only this one, but also the other one!!! best wishes

[@christianemond4286]

Thank you for the dough calculator!!! It's a HUGE time saver!

[@richardjcote9854]

I love Vito , but you are excellent and your instructions are very clear

[@RedsBBQandPizzeria]

Dude, I really love your presentation skills, your cleanliness, your funny lines, and ability to create! I’m def gunna subscribe as I too love to do these! Maybe we should colab some time!!

[@marmorlutz6825]

Hier ist die KZbin Polizei! Sie verbreiten fake news! Erik hätte das schon lange gesehen wenn es so etwas geben würde

[@pieterstadler3485]

thanks for the sub and your nice word :D

[@mariomontagliani]

nice video...the yeast is high because you are doing only a 12 hour rise. If you do a 24 hour rise, you only need 1gr of fresh yeast for 10 pizzas (1L water, 1500-1600gr flour,, 45 gr salt)

[@pieterstadler3485]

thanks man! and yes if you do a long proofing of the dough you can even use less yeast :) cheers

[@raffaelemirone544]

Pieter Städler great video! Can I suggest you to try to invert the money you put the salt with the yeast and the reverse. As you said the salt helps with the gluten and the bacteria. So next time please just try to put first water and yeast. Half of the flour . Mix it up, then add the salt and after the remain dough. (This is just my little advice ) anyway finally a non-Italian that say things correctly . Great job

[@alejandro4300]

Thank you for the information, I´m always affraid of using less yeast, now I know I just have to wait longer and it will be ok

[@NielsLaCroix]

Hey, I would like to see your tutorial on ripening and rising up the dough, like you mention on 5:34 but I can't find it. Does it exist? Keep up the good work! Love it. Cheers,

[@LFG0007]

I'm looking for that too

[@nominomi1029]

My friend made a group of us pizzas lastnight. He said he used your recipe and videos. Hands down THE BEST pizza ive ever had! 😍😍👌👌 I cant wait to make it for myself

[@peterhassaballah7227]

Baked a couple today (The dough was too much than I calculated) I cold fermented for a day (used dry yeast) and rested the dough for 5 hours out of the fridge . It shaped super easy and stretched amazingly and puffed out nice . Thin but fluffy edges (I used a rectangular tray). Definitely my go to dough from now on .

[@Shikshna]

where's the tutorial on ripening and rising of the dough? Really want to learn

[@pieterstadler3485]

yess sorry it takes so long i realy want to make it a good video where now in the edeting proces the name will be how to cold ferment your dough but tis the same thing :) coming soon !

[@Shikshna]

@@pieterstadler3485 yeeesss, take your time man 😉

[@nhilton]

Looking forward to this as well!

[@azwins.a14]

Hi my main question is, should I knead the dough until elastic and when stretched, no tear happens?

[@kelvynchan1998]

It is called the window pane method, you stretch your dough and light could shine through, it means its elastic enough. If it tears, continue kneading and repeating this method, but beware not to overwork the gluten, it will destroy what you have worked on!

[@equaleyez]

@@kelvynchan1998 Exactly, basically gluten are like muscles. You work them, then you rest, you work again, you rest and the muscles get bigger.

[@user-mz6ts4xn6i]

Please be aware that you should never touch or knead the pizza dough heavily right before cooking as it becomes elastic again because of the gluten. Also before putting the dough in the fireplace it should be roomtemp!

[@vwertix1662]

@@user-mz6ts4xn6i I see no reason not to put cold dough in the oven, its easier to work with

[@GolDreadLocks]

Bravo! This is THE best instructive tutorial on creating pizza dough! Very inspiring! Thank you for breaking it down scientifically, but also for explaining the myth and standard of yeast and dough prep! I am looking forward to'how to top your pizza! ' Adding the toppings is also a technique! Btw, can this be made with a stand mixer, for the kneading especially?

[@Phoenix_flying]

Wow…you just blew my mind with great explanations. There’s so much conflicting information out there. Thank you!

[@Isaac-gf3jt]

Best pizza dough tutorial on youtube. Thanks man

[@Djellowman]

Good video, however, the bit about additives in salt are bs. Sea salt is the same as different kinds of salt

[@_GreiSea]

Awesome calculator~ thanks dude

[@stadlermade]

Thank you!

[@70NA5]

@@stadlermade Is it the same calculator as Alex French Guy made?

[@luiscastro1630]

I had everything ready, then I realised he didn't give the conversion for instant yeast. Does anybody know the conversion? Tks

[@dmccoy1933]

This is very late and I’m sure you worked it out, but generally, you’ll want to use only 30% of the called for amount in instant yeast.

[@luiscastro1630]

@@dmccoy1933 merci!

[@7stringibanez]

I hit subscribe the second I saw you made a calculator after struggling with my portions for so long. You are a hero!

[@chilam8955]

I am glad that I find this youtube channel. Now, I can use your pizza dough calcular to calculate how much I need for each ingredient. Thank you so much for sharing this tutorial.

[@TheLittleDuckMele]

Thank you for this recipe! This was by far the best pizza I ever made. I tried a looooot of pizza recipes in the past few years and I really can tell that it’s perfect! I enjoyed the whole process and working with the dough was fun. Can’t wait to try this again 🥳

[@Conex145]

Nearly every seasalt has microplastic in it nowadays. I prefer mountain salt

[@jeromeiveson4614]

Does mountain salt have goat shit in it?

[@tomusial]

good job!

[@emrahkaraarslan600]

I made according to the calculator and the result is the best pizza i have ever tasted

[@manningfarms-rottweilers3101]

Epic video. I added calculator to my home screen. I cook to make the best meal evertime I cook for my family. Thank you.

[@Citiel]

This is the sexiest pizza dough tutorial I have ever watched... for the 3rd time now LOL

[@prnps]

Thank you for this video. I can’t wait to try it.

[@coolflame18]

good job mate

[@stadlermade]

Thank you!

[@markscarupa6201]

This has become my go to dough recipe. Delicious and easy to work with. I have reduced the salt by a 1/3 as my sauce uses anchovies.

[@bastiaanblom2942]

I have no clue who or what Städler Made is but this video is great. My home made pizzas taste delicious thanks to this recipe.

[@123joelad456]

cannot imagine myself tearing open a 7g sachet of dry yeast and only using 0.6g of it for my recipe. I usually just dump it all in and its fine :( can anyone help me psychologically overcome this? thanks

[@Oni-cf4rl]

same here!!

[@johndodd5645]

You can Google how to save rest of the yeast4 next time u make pizza

[@artdog888]

Thank you for the calculator! Genius!

[@pieterstadler3485]

no problem happy you like it :)

[@andrewche1626]

This is premium content, short, clear, beautiful. And that was the best damn pizza i've ever made at home.

[@samlonergan6896]

Blue Premium Bond

[@D3N1553]

I followed all the tips in this channel and I feel so accomplished...thanks to you 💙 it was awesome!! The first time I tried I forgot what I did and the portions where kinda weird, the calculator helped me a lot the second time.

[@GGmediassociaux]

That’s a high quality video. One of the best out there. Precise and clear. A lot of additional information on why he does this or that. Great job! I subscribed.

[@rastajuan7]

Excellent video, instant subscribe waiting for your sauce recipe, thank you!

[@pieterstadler3485]

just buy canned san Marzano tomatoes crushed them and your good to go

[@toonsoffun5733]

You should put the pizza in the fridge when You say it’s ready for cooking. Keep it there for two days.

[@olivierficco1707]

More you let your dough in the fridge, more the flavor of your pizza will develop.

[@AgenteET786]

ToonsOff Fun If you keep it out of the fridge, it needs the half of the time

[@olivierficco1707]

Thxs for the tips. I have a question. I started making pizza when I was seven or heigh, doesn't matter really, but since then, 45 today, I love to try new recipe, but the fact is, why my dough not raising up. I worked it around 15 min. Do I have to working it more longer to develop the gluten link? THXS for your answer.

[@AgenteET786]

@@olivierficco1707 It's a nice time. Try to work It for 5 mins then put It under a wet sheet (not so much wet) for 15 minutes. Then work It for 5 minutes and put it again under the sheet for 10. Work it another 5 mins and then put it under the sheet for the last time (5 mins), then work it for the last time. Cut it in some 250 g pieces (every piece will be a pizza). Put them in a close container for 24 hour out of the fridge (or, if you want, 48 h in the fridge). How much yeast and what type of yeast Did you use?

[@MrAkatta]

@@olivierficco1707 kzbin.info/www/bejne/eaKcYZ-Lhrp2i9E u can learn from the best ,or u can just mix flour,water(70% procent! very very important this 70 and not 65or 60 or 50),a little bit of yeast for 2 minutes,cover the mix with film and leave it at room temperature for 12 hours.work the dough fo 5 minutes and shape it into balls and leave at room temperature for 2 more hours,covered with film.

[@אביעדעמר-נ4ד]

I did 2 times. The dough was not rising! Seems that the amount of yeast in this recipe is very small! Its definitely not a napoletan pizza.

[@КириллОмельченко-с5ч]

You have to add much more yeast- 10g, or even more. If you use fresh yeast, then take more,if use dry yeast -take less. Good luck, bro))

[@4Abaddon4]

Yeah it's waay to little yeast. Mine wasn't doing shit

[@hasanhakandaibasoglu3041]

Wonderful info and easy , clear , simple , understandable , very useful technique . Respect the way of telling the story , one of the best pizza making video .Thank you ,blessings and respectfully .

[@JS-ed2hg]

Thanks to his dough working video I was able to take a good homemade pizza and make it completely excellent. Perfect even crust all the way through, I can't wait to take my homemade pizza even further with this recipe.

[@sannevandervelden2040]

Me the first 20 seconds of this video: is this guy dutch, he sounds dutch. 20 seconds in (sees the ah basic flour): YES HE IS! 😂😂

[@abdulghafoor2798]

I am searching for the gloves 🧤 guys

[@charliedovlander1269]

lol those guys are clueless. A bit of natural hand bacteria gives character to food .

[@abdulghafoor2798]

A thousand salute to you 🙏

[@raffaelemirone544]

For what ? Are they doing surgery lol? By the way will be close to impossible to work with gloves with this dough. Second it’s dough you don’t eat it row. Is suppose to go in a hover at 450 degrees. There are No bacteria in there at those temperature my friend