The Next Level Neapolitan Pizza Dough - Bruno Albouze

[@ChefJeanPierre]

Once again, the master delivers a masterpiece! 👏👍

[@pavelow235]

Cool to see you watching other chefs.

[@BrunoAlbouze]

Merci Chef Jean Pierre! 😋

[@garrenbrooks4778]

My two favorite chefs on KZbin praises one another? Magnifique!

[@soroushserjooie1681]

French send flowers to each other 😅🎉

[@seminky5341]

Oniooonnnnnnnnn

[@FuchsiaFire444]

Just the coordination here deserves a medal.

[@FuchsiaFire444]

Love the high standards of your work in every single area. The achievements here are through the roof the sky and into the stars.

[@LeDrapeauBlanc]

Amazing job, a world class recipe! Thank you chef!

[@nutella9446]

Definitely gonna try this . Also thank you for including the ingredients

[@hintex487]

I think its delicious

[@joshuaperry4112]

Congratulations on 1M subscribers, Chef.

[@paulhaskell6342]

Brilliant, as usual. Another outstanding lesson from the master. Merci!

[@Nosceteipsum166]

I'm already betting Vincenzo will react to this video lol. The result was impressive, mate!

[@MCGamerD]

Great! My family will be so happy.

[@junklemon]

What a lovely pizza dough recipe and method, thank you!! Absolutely fool proof

[@hintex487]

I shall try it, it seems delicious😍😍

[@emilybh6255]

I like the recipe because it looks not only delicious but seems to use little flour which means less to gunk up and slow down your GI tract. Also, I like the idea of adding a sparing amount of cheese after the baking. The gigantic amounts of rolls and bread and the fat (including too much meat and dairy) explains why the majority of Americans are so morbidly obese and Italians and the French are mostly thin people.

[@sage15000]

I love your pizza oven!

[@NS-py9cw]

Excellent chef!!! I have also discovered Joey di Francesco at Vincenzos Plate! I make the same pizza dough, and it is great🎉

[@FredericHaemmerlin]

Magnifique technique de boulange comme toujours… bravo 🎉

[@BrunoAlbouze]

Oui, 2 boules a la fois, si j'avais 3 mains, j'en ferais 3 🌝

[@nargizabdulrahimova2132]

It's always pleasure to watch your videos, chef ❤❤❤

[@hintex487]

He is so cool!

[@ethancardinal1876]

Your LOGO kicks ass❤. The pizza looked top shell 😍

[@sbachsm8513]

A dinner invitation would be greatly appreciated! Just kidding Chef Albouze, your dishes always look delicious!! Thank you for sharing.

[@vbdao]

The only way to taste it, is to make it.

[@szk4023]

Yep, this is a standard neapolitan pizza dough. I've been making it for the last three years. The recipe has been online for years. However, most people don't make these pizzas when they hear the dough needs to rest a minimum of 24 hours. The reality is you only need to think ahead and forget the dough. It takes 7 minutes top to make the dough with a standmixer. I recently got a Ooni Koda 16 oven so my pizzas are now perfect.

[@OBZ-f7j]

I bet your pizza is better also

[@EspKamui]

I'm curious, how do you bake the frozen ones? Do you put them frozen in the oven or let them defrost first?

[@BrunoAlbouze]

It gets thawed quickly - so, no need to think about it 🔥

[@ronp.6782]

I also make my pizza like him. Prebake them in my domestic oven,then let it cool down to room temperature and then put them in a sealed container in my freezer. When I want pizza,I let them defrost at room temperature for one hour and then put them in my special pizza oven. I recommend defrosting them, if you put them from the freezer straight into the oven,the dough becomes to hard for my liking.

[@EspKamui]

@@ronp.6782 thanks! And do you defrost it before baking it again or put it frozen in the oven?

[@Keyser-Soze]

You are the Master ❤

[@gerdsfargen6687]

"Shape into tight balls. Skin side up" 🤔 Good advice 😂

[@MerdaPura]

Ratatouille pizza is definitely something I havent seen before

[@Montferrand]

Изумительно!

[@CoolJay77]

Perfectly executed. I especially appreciate the tip of freezing after par-baking. There are too many flawed pizza making recipes out there, this one is flawless.

[@BrunoAlbouze]

Totally! thank you 😋

[@OBZ-f7j]

nope

[@andriantolemza9325]

give me , Mr. Bruno. to eating

[@hintex487]

I want too😁

[@fulyabudimac2134]

❤

[@ACherree]

Worth trying! Last week I made pizza with the sugar and it's hard like a rubber sandal 🤣🤣🤣

[@BrunoAlbouze]

Well, if a bread recipe calls for sugar, run away.

[@ACherree]

@@BrunoAlbouze ok chef, merci beaucoup...

[@nickbh15]

Once done, gently deflate the dough 3:49 😭😂

[@BrunoAlbouze]

😐

[@mariadamedecoeur]

😮, you don't even need to be like the crazy cookers to be sexy 😂, awesome pizza!

[@SaraSpeaks738]

🎉❤

[@demonslet]

"Stick around" -looks at pizza dough" hopefully not - random guy on the web.

[@Reaper-3000]

Putting those Neapolitan Grandma's to shame there Bruno.. Just kidding

[@Alexander-ck8yv]

@Brunoalbouze would this dough make a good baguette?

[@BrunoAlbouze]

Although there are some notable similarities between pizza dough and baguette, the approach remains different. You will find many bread recipes on my blog btw: brunoalbouze.com/overnight-baguette/ 🌝

[@gregorious123]

what about instant yeast? Normally the packets are 7g. Would I just use 2g of instant yeast?

[@BrunoAlbouze]

brunoalbouze.com/neapolitan-pizza-dough/ 🌝

[@OBZ-f7j]

1g or less. Go to a bakery & you can get a block of fresh yeast super cheap. Tastes & works much better.

[@janvanderwegen01]

referencing Vincenzo most certainly is NOT a bonus! be careful what you wish for!

[@princesse523]

Pourtant Italia Squisita s'est tourné vers lui pour une recette de pizza 😂😂😂

[@janvanderwegen01]

@@princesse523 Italia Squisita is the prime example of style over substance, so yeah, that makes sense in not making sense 🤣

[@princesse523]

@@janvanderwegen01 🤣

[@RescuedRhythms]

He referenced his friend

[@saliharitaj8940]

Can you translate the ingredients into Arabic?

[@MCGamerD]

You can type it into google translate. It is mostly the method that helps, in my opinion.

[@OBZ-f7j]

shu habibi

[@ziedzizou1683]

First comment

[@djremy2002]

Well done